Brussel Sprouts Recipe

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. If sprouts are large, halve them through the stem; leave small ones whole so cook evenly.

Toss the prepared sprouts in a large bowl with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until evenly coated.

Spread the sprouts in a single layer on a rimmed baking sheet, cut side down where applicable. Roast in the preheated oven for 20–25 minutes, shaking the pan or stirring once halfway through, until they are deep golden-brown at the edges and tender inside.

While sprouts roast, place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp and browned (about 8–12 minutes).

Transfer cooked bacon to a paper-towel–lined plate to drain. When cool, chop or crumble into bite-sized pieces. Reserve 1 tablespoon of bacon fat and discard or save the rest for another use.

In a small saucepan combine 3 tablespoons balsamic vinegar and 1 teaspoon brown sugar. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until slightly thickened and syrupy, about 6–8 minutes. Watch carefully — it will thicken more as it cools. Taste and add a pinch of salt if desired.

When Brussels sprouts are roasted, transfer them to a large mixing bowl. Immediately add the reserved 1 tablespoon bacon fat (or 1 tablespoon olive oil if you prefer) and toss to coat — this adds flavor and gloss.

Add the chopped bacon pieces and gently toss to combine.

Drizzle 1 to 2 tablespoons of the warm balsamic reduction over the sprouts, tossing lightly to distribute. Start with less — you can add more to taste. Transfer sprouts to a serving dish.

Sprinkle 1/2 cup crumbled bleu cheese over the hot sprouts so it softens slightly. If using, scatter 1/4 cup toasted chopped walnuts or pecans and 1 tablespoon chopped fresh parsley on top.

Finish with an extra drizzle of balsamic reduction if desired and a light grind of black pepper. Serve immediately.