Crispy Brussel Sprouts Recipe
Bacon, sherry vinaigrette, parmesan
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Ingredients
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Brussels sprouts & finishing
Bacon & cooking fat
Sherry vinaigrette
Method
Prep
Trim and halve
Preheat oven to 425°F (220°C). Rinse Brussels sprouts, trim stem ends and remove any yellowed outer leaves. Cut larger sprouts in half lengthwise so pieces are roughly uniform; leave small ones whole.
Bacon & roasting
Cook bacon
In a large ovenproof skillet (cast-iron preferred) over medium heat, add the bacon slices and cook until fat is rendered and bacon is golden but not fully crisp, about 6–8 minutes, turning occasionally. Remove bacon to a paper-towel-lined plate and reserve the bacon fat in the skillet. When cool, chop or crumble the bacon into bite-sized pieces.
Toss sprouts in fat
Add the halved Brussels sprouts to the hot skillet with the bacon fat. If the skillet does not have enough fat to coat the sprouts, add up to 1 tablespoon olive oil. Toss to coat and spread cut sides down in a single layer. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.
Roast until crispy
Slide the skillet into the preheated oven. Roast for 18–22 minutes without stirring until the cut sides are deeply browned and crispy and the outer leaves are toasted. Halfway through (around 10–12 minutes), check for even browning and give the pan a gentle shake if necessary. Remove from oven when tender inside and crisp outside.
Vinaigrette & finish
Make sherry vinaigrette
While sprouts roast, whisk together 3 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 minced garlic clove in a small bowl. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Season to taste with 1 teaspoon salt and 1 teaspoon black pepper.
Combine and toss
When sprouts are out of the oven, immediately add the chopped/crumbled bacon to the skillet and drizzle the sherry vinaigrette over the hot sprouts. Toss gently to coat — the heat will slightly soften the dressing and distribute flavor. Taste and adjust seasoning if needed.
Finish with cheese and herbs
Sprinkle 1 cup finely grated Parmesan over the warm sprouts and toss lightly so it clings to the vegetables. Finish with 2 tablespoons chopped parsley for color and freshness. Serve hot.