Crispy Brussels Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup. Trim the stem ends of the Brussels sprouts, remove any yellow or damaged outer leaves, then halve each sprout lengthwise so they have a flat cut side.

Par-cook bacon

In a large ovenproof skillet or sauté pan over medium heat, add the diced bacon and cook, stirring occasionally, until it is mostly cooked through and some fat has rendered but not overly crisp — about 5–7 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, reserving the bacon fat in the pan.

Season and arrange sprouts

Add 1.5 tablespoons olive oil to the reserved bacon fat in the skillet and stir to combine. Add the halved Brussels sprouts cut-side down in a single layer (work in two batches if necessary). Sprinkle with 3/4 teaspoon flaky sea salt and 1/2 teaspoon black pepper. Roast in the preheated oven until the cut sides are deeply golden and crisp and the outer leaves are charred in spots, 18–22 minutes. If you used a sheet pan and cooked the bacon in a separate skillet, transfer sprouts to the sheet pan, toss with oil, salt, and pepper, and roast similarly.

Finish with bacon and pepper jam

Remove the skillet or sheet pan from the oven. Scatter the cooked bacon evenly over the roasted Brussels. Spoon 3 tablespoons pepper jam over the sprouts and gently toss or use a spatula to coat — the jam will warm and become slightly runny, glazing the sprouts.

Add goat cheese and chiles

Crumble 3 ounces of goat cheese over the glazed sprouts while still hot so it softens and melts slightly. Evenly distribute the thinly sliced Fresno chile (1 chile) over the top. Squeeze 1 teaspoon fresh lemon juice over everything to brighten flavors and adjust salt/pepper if needed.

Serve

Transfer to a serving platter or serve straight from the skillet. Sprinkle optional microgreens or chopped chives and the toasted nuts if using. Serve warm as a side or appetizer.

If using toasted nuts: toast chopped walnuts or pecans in a small dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly browned. Cool slightly and sprinkle over finished Brussels. Scatter microgreens or chives just before serving.