Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Cut larger sprouts in half lengthwise so pieces are roughly uniform; leave small ones whole.

Cut bacon

Stack the bacon slices and cut them into 1/2-inch pieces (bite-size lardons).

Crisp bacon

Heat a large skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat renders and the bacon is crisp and browned, about 8–10 minutes. Use a slotted spoon to transfer most of the crisped bacon to a paper-towel–lined bowl, leaving about 1–2 tablespoons of bacon fat in the pan.

Sear sprouts

Increase heat to medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet with the bacon fat. When the butter foams, add the Brussels sprouts cut-side down in a single layer (work in batches if needed). Let them cook undisturbed for 3–4 minutes until the cut sides are deep golden-brown.

Season and deglaze

Stir the sprouts, season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, then add 1 tablespoon white wine or chicken broth to the pan to deglaze, scraping up browned bits from the bottom. Reduce the heat to medium and cover the skillet for 3–4 minutes to allow the sprouts to become tender but still slightly firm.

Combine with bacon

Remove the lid and return the crisped bacon (and any accumulated bacon juices) to the skillet. Toss everything together and cook uncovered for 1–2 minutes so flavors meld and excess liquid evaporates.

Finish and serve: Remove the skillet from heat. Stir in 2 tablespoons thinly sliced fresh chives and 1 teaspoon fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. If using, sprinkle 2 tablespoons grated Parmesan over the top and toss gently to coat.

Plate: Transfer the Brussels sprouts and bacon to a serving dish and serve warm as a side. Leftovers keep well refrigerated for up to 3 days; reheat gently to preserve crispness.