Brussel Sprouts Recipe

Prepare ingredients

Trim the stem ends of the Brussels sprouts and remove any loose or blemished outer leaves. Cut larger sprouts in half lengthwise so all are roughly the same size. Peel and thinly slice the onion. Mince the garlic. Slice bacon into 1/2-inch pieces.

Cook bacon

In a large wide skillet (cast iron preferred) set over medium heat, add the sliced bacon. Cook, stirring occasionally, until bacon is crisp and most of the fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the bacon fat in the pan.

Caramelize onions

Reduce heat to medium-low and add 1 tablespoon olive oil to the bacon fat in the skillet if needed. Add the sliced onion and a pinch of salt. Cook, stirring every few minutes, until the onions are soft and deeply golden brown, about 12–18 minutes. If the pan gets too dry, add a tablespoon of water to deglaze and continue cooking.

Sauté sprouts

Increase heat to medium-high and push the caramelized onions to one side of the pan. Add the remaining 1 tablespoon olive oil and the butter to the empty side. Add the halved Brussels sprouts cut-side down in a single layer (work in batches if necessary). Let them sear without moving for about 4–5 minutes until the cut sides are golden brown and caramelized.

Combine and finish cooking

Stir the sprouts together with the onions, add the minced garlic and red pepper flakes, and cook for 1 minute until fragrant. Add the reserved cooked bacon back to the pan. Season with kosher salt and freshly ground pepper. If the pan seems dry and the sprouts are not tender, add 2–3 tablespoons of water or low-sodium chicken stock, cover for 2–3 minutes to steam and soften, then uncover and cook off excess liquid.

Brighten and serve

Remove the pan from heat and stir in the lemon juice. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired. Transfer to a serving dish.

Sprinkle the reserved dish with grated Parmesan and/or toasted chopped nuts before serving for added texture and flavor.