Brussels Sprouts Recipe

Trim and halve

Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Cut each sprout in half lengthwise. If some are very large, quarter them so pieces are similar in size for even cooking.

Pat the cut sprouts dry with paper towels to remove surface moisture — this helps achieve a flash-fried crisp exterior.

Cook bacon

Cut bacon crosswise into 1/2-inch pieces. In a large skillet over medium heat, add the bacon pieces and cook, stirring occasionally, until crisp and golden, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet. If you have less than 1 tbsp fat, add neutral oil to reach 1 tbsp.

Make sauce

Reduce heat to low. Add the minced garlic to the reserved bacon fat and cook 20–30 seconds until fragrant (do not brown). Stir in maple syrup, Dijon mustard, unsalted butter, and crushed red pepper flakes. Whisk just until butter melts and sauce is glossy, about 30 seconds. Remove from heat and taste — adjust with a pinch of salt if needed. Stir in cooked bacon pieces to coat them lightly in the sauce; reserve for finishing.

Heat skillet

Wipe the skillet clean (or use a second large skillet) and return to medium-high heat. Add 2 tablespoons neutral oil and let it get hot until shimmering but not smoking (about 1–2 minutes).

Sear sprouts

Working in a single layer (do not overcrowd; cook in two batches if necessary), add halved Brussels sprouts cut-side down. Let them cook undisturbed until well-browned and crisp on the cut side, about 3–4 minutes. Use tongs to flip and sear the rounded side briefly for 1–2 minutes to brown a little more.

Finish cooking

Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (reserve the rest for the second batch). Add the apple cider vinegar and lemon juice to the pan and immediately toss the sprouts vigorously to deglaze the pan and coat the sprouts; cook another 30–60 seconds until the liquid has mostly evaporated and sprouts are tender-crisp.

Return all sprouts to the skillet (if cooked in batches). Add the reserved maple-Dijon bacon and any accumulated sauce to the pan. Toss gently over low heat for 30–60 seconds to warm everything and glaze the sprouts. Taste and adjust seasoning with remaining kosher salt and black pepper as needed.

Transfer to a serving dish and, if using, sprinkle toasted chopped nuts and shaved Parmesan over the top. Serve immediately while hot and crisp.