Skillet Brussels sprouts with bacon
Halved Brussels sprouts seared in bacon fat until deeply browned, then glazed with maple syrup and tossed with crisp bacon. A holiday side in 18 minutes.
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 4
- Per serve
- 150 kcal
Ingredients
Method
Put the bacon in a large cold skillet and set it over medium heat. Cook, stirring now and then, until crisp, while you trim and halve the sprouts.
Lift the bacon out with a slotted spoon onto a paper towel, leaving the fat behind (you want about 2 tbsp; add the olive oil if there's less).
Turn the heat to medium-high. Add the sprouts cut side down in a single layer, sprinkle with salt and leave them alone until the cut sides are deep golden brown.
Add the water, cover the skillet and cook until the sprouts are just tender when poked with a knife.
Uncover, add the maple syrup and vinegar and toss for about a minute until the liquid is gone and the sprouts look glossy. Toss in the bacon, season with pepper and serve.
Tips
- Pick sprouts of a similar size, and quarter any big ones so they all cook in the same time.
- Don't crowd the pan. If they won't fit cut side down in one layer, use your biggest skillet or sear them in two batches.
- Most bacon is gluten-free, but check the label if it matters.
