Roasted Brussels Sprouts Recipe

Preheat and trim

Preheat oven to 425°F (220°C). Rinse brussels sprouts, trim stem ends and remove any loose or yellow outer leaves. Cut larger sprouts in half lengthwise so all pieces are roughly similar in size.

Cut bacon crosswise into 1/2-inch pieces. Line a rimmed baking sheet with foil for easier cleanup (optional).

Place a large ovenproof skillet or a clean rimmed baking sheet over medium heat and add the bacon pieces. Cook, stirring occasionally, until bacon is mostly crisp and fat has rendered, about 6–8 minutes. Remove with a slotted spoon to a paper-towel-lined plate, leaving the bacon fat in the pan. Reserve the bacon for later.

Increase heat under the skillet to medium-high. Add 1 tablespoon olive oil to the hot bacon fat and swirl to combine. Add the trimmed and halved brussels sprouts cut-side down in a single layer (do not crowd; use two pans if necessary). Season with 2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Cook on the stovetop, undisturbed, for 3–4 minutes so the cut sides get nicely browned. Then transfer the skillet (or put the baking sheet) to the preheated oven and roast for 12–15 minutes, until sprouts are tender when pierced and edges are caramelized. If using a baking sheet and you started without browning, roast 20–25 minutes, tossing once halfway through.

Remove the sprouts from the oven. Return the reserved crispy bacon to the pan. Drizzle 2 tablespoons pure maple syrup evenly over the hot sprouts and bacon. Add 1 teaspoon apple cider vinegar and sprinkle remaining 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and optional 1/4 teaspoon red pepper flakes. Gently toss to coat and let sit in the hot pan for 1–2 minutes so syrup warms and forms a light glaze.

Taste and adjust seasoning — add a pinch more salt or a splash more vinegar if you prefer brighter acidity. Transfer to a serving dish and serve hot.