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Ingredients
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Brussels sprouts & main components
Balsamic glaze & finishing
Method
Brussels sprouts & main components
Prep sprouts
Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice each sprout in half lengthwise. If some are very large, quarter them so sizes are uniform.
Cook bacon
Cut bacon into 1/2-inch pieces. In a large heavy skillet (cast iron preferred) over medium heat, add the bacon pieces and cook, stirring occasionally, until crispy and browned, about 8–10 minutes. Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate, reserving the rendered bacon fat in the skillet (leave about 1–2 tablespoons of fat; discard excess or save for another use).
Sear sprouts
Increase heat to medium-high and add the olive oil to the skillet with the reserved bacon fat. Add the halved Brussels sprouts cut-side down in a single layer (work in batches if necessary to avoid crowding). Season with half the salt and half the pepper. Cook without moving for 4–6 minutes until deeply browned and caramelized on the cut side. Flip and cook another 3–4 minutes until tender when pierced with a knife and lightly browned on the other side. If needed, reduce heat to medium to prevent burning.
Combine with bacon
Return the crispy bacon to the skillet with the Brussels sprouts. Stir to combine and heat through for 1 minute. Taste and adjust seasoning with remaining salt and pepper.
Balsamic glaze & finishing
Make balsamic glaze
While the sprouts cook (or in a small saucepan after removing the bacon), add the balsamic vinegar and brown sugar to a small saucepan over medium heat. Stir to dissolve the sugar and bring to a gentle simmer. Let simmer, stirring occasionally, until reduced and syrupy, about 8–12 minutes. It should coat the back of a spoon and reduce to roughly 1/4–1/3 cup. Stir in the butter and minced garlic in the last 1 minute of cooking so the garlic softens but does not burn. Remove from heat and stir in the lemon juice and crushed red pepper flakes. Taste and adjust: if too sharp, add a pinch more brown sugar; if too thick, stir in 1–2 teaspoons water.
Glaze and serve
Drizzle 2–3 tablespoons of the warm balsamic glaze over the Brussels sprouts and bacon in the skillet. Toss gently to coat evenly. Transfer to a serving platter, spoon any remaining glaze over the top, and garnish with the chopped parsley if using. Serve immediately so sprouts stay crisp-tender and bacon remains crisp.