Equipment Needed
- Large baking sheet
- Parchment paper or aluminum foil
- Large skillet (preferably cast iron or stainless steel)
- Mixing bowl
- Whisk
- Tongs or a sturdy spatula
Step-by-Step Instructions
I always start by prepping the sprouts. I give them a good rinse, trim the tough stems, and slice each one in half from top to bottom. For any that are significantly larger than a walnut, I cut them into quarters so everything cooks at the same rate. I’ve learned the hard way that uneven pieces lead to burnt small ones and undercooked large ones. I toss the halved sprouts in a large bowl with the olive oil, a generous pinch of salt, and a few cranks of black pepper. Meanwhile, I spread my chopped bacon on a parchment-lined baking sheet—this will be our roasting pan, as we’ll cook everything together.
The first layer of flavor happens on the stove. I place my baking sheet with the bacon in a cold oven, then set it to 400°F (200°C). This clever trick allows the bacon to start rendering its fat as the oven heats up, so by the time the oven is preheated, the bacon is partially cooked and swimming in delicious smoky fat—which becomes our roasting oil! It’s a method I discovered after struggling with soggy bacon, and it works perfectly. Once preheated, I carefully remove the hot pan (the bacon should be sizzling and starting to crisp), and use tongs to transfer the bacon bits to a paper towel-lined plate, leaving all that glorious fat on the sheet.
Now, for the main event. I immediately add my oiled and seasoned Brussels sprouts to the hot baking sheet, tossing them gently in the rendered bacon fat. I spread them out in a single layer, making sure as many as possible are cut-side down. This cut-side-down position is the secret to achieving those beautifully caramelized, crispy edges. I roast them for 20 minutes, then give the pan a good shake or use tongs to flip the sprouts for even browning. They go back in for another 10-15 minutes until they are deeply browned, crispy on the outside, and tender when pierced with a fork. The smell at this stage is incredible.(See the next page below to continue…)