Sticky Brussels Sprouts Recipe

Make the quick pickle first so flavors mellow while you cook. Combine 0.5 cup apple cider vinegar, 0.5 cup water, 1 tsp sugar and 0.25 tsp salt in a small heatproof bowl or jar. Stir to dissolve the sugar and salt.

Add 0.5 cup very thinly sliced apple to the brine, press under liquid, and let sit at room temperature for at least 20 minutes (or refrigerate up to 2 hours). Drain just before serving and reserve 1 tsp of the pickling liquid for the marmalade if desired.

Slice the bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon pieces, stirring occasionally, until crisp and fat renders, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate and reserve the bacon fat in the pan.

Drain off all but about 1 tablespoon of bacon fat in the skillet. Add 2 tablespoons olive oil and 1 tablespoon butter to the pan and warm over medium-low heat.

Add 1/2 cup finely minced shallot to the pan and sweat gently until translucent, 2–3 minutes, scraping up brown bits from the bacon. Add 1 cup finely diced apple and continue to cook until the apple softens but still holds a bit of texture, about 4 minutes.

Stir in 2 tablespoons light brown sugar and let it melt and start to caramelize with the apples, about 1–2 minutes. Add 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 2 tablespoons water, 0.25 tsp coarse black pepper and optional pinch (0.125 tsp) red pepper flakes. Simmer gently until the mixture reduces to a jammy consistency, 4–6 minutes. Taste and adjust seasoning.

Fold the reserved crisp bacon into the marmalade. If you reserved a teaspoon of the pickling liquid, add it now to adjust brightness. Remove from heat and keep warm.

Trim the stem ends of the 1 lb Brussels sprouts and halve them lengthwise. Pat dry thoroughly — dry surfaces brown better.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs butter; when the butter foams, add Brussels sprouts cut-side down in a single layer (work in batches if needed). Sprinkle with 1 tsp fine sea salt and 0.5 tsp black pepper.

Sear without moving until deep golden brown on the cut side, 4–6 minutes. Toss or flip and continue cooking, stirring occasionally, until sprouts are tender when pierced with a knife, another 3–5 minutes.

Reduce heat to medium-low and spoon the warm apple-bacon marmalade over the sprouts in the pan. Stir gently to coat and let the glaze bubble and stick to the sprouts for 1–2 minutes so it becomes sticky and glossy.

Taste and adjust seasoning with a pinch more salt or a squeeze of lemon (1 tsp) if needed.

Transfer glazed Brussels sprouts to a serving dish. Scatter 0.25 cup toasted chopped almonds over the top.

Shave or grate 0.25 cup Pecorino Romano over the hot sprouts so it melts slightly into the glaze.

Top with a few slices of the quick-pickled apple (drained) for brightness and texture. Sprinkle 0.25 tsp flaky sea salt to finish and serve immediately.