Chef Jason's Brussels Recipe

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts, remove any discolored outer leaves, and halve them lengthwise. Pat dry.

Remove sausage from casings and crumble into small pieces. Slice bacon into 1/2-inch pieces.

Render bacon

Place a large oven-safe skillet (cast iron preferred) over medium heat. Add the bacon pieces and cook, stirring occasionally, until they are golden and most fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving rendered fat in the pan.

Cook sausage

Increase heat to medium-high, add crumbled sausage to the skillet with the bacon fat. Break the sausage up with a spoon and cook until browned and cooked through, about 5–7 minutes. Transfer sausage to the plate with bacon, leaving fat in pan.

Reduce heat to medium. Add butter and 1 tsp olive oil to the skillet with remaining fat. Add the thinly sliced onion and sprinkle 1/2 tsp brown sugar and 1/4 tsp kosher salt over the onions. Cook, stirring occasionally, until onions are soft and deep golden brown, about 15–18 minutes. If the pan gets too dry, add a tablespoon of water.

When onions are deeply browned, deglaze the pan with 1 tsp balsamic vinegar, scraping up browned bits. Transfer onions to a bowl and set aside.

In a large bowl, toss halved Brussels sprouts with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

Return the empty skillet (warmed) or a rimmed baking sheet to high heat for 1 minute, then carefully add the Brussels sprouts cut-side down in a single layer. Roast in the preheated oven for 15–18 minutes until the cut sides are deeply browned and outer leaves are crisp. If using a skillet, you can transfer the skillet directly to the oven.

Remove from oven and transfer Brussels sprouts to a mixing bowl. Add the cooked bacon, sausage, and caramelized onions; toss gently to combine.

While Brussels roast (or ahead of time), make the balsamic reduction: combine 1/2 cup balsamic vinegar and 1 tsp brown sugar (or honey) in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until reduced by about half and syrupy, 8–12 minutes. Stir occasionally. Remove from heat and stir in 1/2 tsp lemon juice to brighten. Let cool slightly; it will thicken more as it cools.

Taste the Brussels and meat mixture and adjust seasoning with up to 1/4 tsp additional salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if desired.

Plate the Brussels sprouts mixture, crumble 3 oz goat cheese evenly over the top, then drizzle balsamic reduction in a thin stream over everything. Sprinkle reserved bacon pieces and chopped parsley (optional) for color.

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