Brussels Sprouts (gf) Recipe

Prepare ingredients

Trim and halve the Brussels sprouts: remove any loose or discolored outer leaves, trim the stem ends, then slice each sprout in half through the stem. Pat dry with a towel to remove excess moisture.

Cut bacon

Cut the thick-cut bacon crosswise into 1/2-inch pieces so it renders evenly.

Cook bacon

Heat a large skillet over medium heat. Add the bacon pieces in a single layer and cook, stirring occasionally, until the fat has rendered and the bacon is crisp on the edges, about 8–10 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towel, leaving the bacon fat in the pan.

Sear Brussels sprouts

Increase heat to medium-high and add 1 tablespoon olive oil to the hot bacon fat in the skillet if the pan looks dry. Add the halved Brussels sprouts cut-side down in a single layer (work in batches if needed). Press gently with a spatula and let them sear undisturbed until deeply browned on the cut side, about 4–6 minutes.

Finish cooking

Stir the sprouts, then season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Reduce heat to medium, add the reserved bacon pieces back to the pan, cover loosely, and cook until the sprouts are tender when pierced with a fork, about 4–6 more minutes.

Deglaze & glaze: Remove the pan from heat. Stir in 1 teaspoon fresh lemon juice and, if using, 1 teaspoon maple syrup or honey to add a touch of brightness and balance the bacon's richness. Taste and adjust seasoning with additional salt or pepper if needed.

Plate & garnish: Transfer the bacon-studded Brussels sprouts to a serving dish. Sprinkle the minced chives (2 tablespoons) evenly over the top. If desired, finish with a light pinch (1/4 teaspoon) of red pepper flakes for a hint of heat.

Serve: Serve warm as an appetizer. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently in a skillet to preserve crispness.