Let’s get one thing straight: bacon makes vegetables better. And Brussels sprouts happen to be the perfect vehicle. This recipe brings a rich, smoky flavor that perfectly complements the earthy Brussels sprouts, while the honey balsamic drizzle brings the sweetness and tang. They come together in one pan, pair beautifully with steak, and are exactly the kind of side dish that converts skeptics into believers.
Bacon Fat = Flavor
Bacon fat is one of the most underrated cooking fats in the kitchen. It brings salt, smoke, and richness all at once — which is exactly why it works so well with vegetables, especially Brussels sprouts.
When you cook the bacon first and use the rendered fat to cook the sprouts, you’re building flavor in layers instead of adding it later. The fat helps the sprouts brown properly, and encourages caramelization.
If you ever find yourself with leftover bacon fat, don’t toss it. Strain it, store it in the fridge, and use it anywhere you’d normally reach for butter or oil — roasted vegetables, sautéed greens, even fried eggs.
Notes from the Kitchen
Wok n’ Roll: Use a wok if you have one. The ability to flip instead of stir helps the sprouts caramelize instead of turning mushy. You get enough surface area to char the sprouts and enough depth to trap a little steam, which means tender centers and golden, crispy edges.
You’ve Been Served: These are best served hot, straight from the pan. Perfect alongside steak, pork chops, roasted chicken, or anywhere you need a “convince people to eat vegetables” moment.
Bacon Brussels Sprouts
Equipment
- 1 Wok or deep frying pan
Ingredients
- 2 lbs Brussels Sprouts, trimmed and halved
- 1 lb Sliced Bacon, chopped
- 2 tbsp Honey
- 4 tbsp Balsamic Vinegar
- Salt and pepper, to taste
Instructions
- Heat a wok (or large skillet) over medium heat. Add the chopped bacon and cook, stirring occasionally, until it’s crispy. Once the bacon is cooked remove it leaving the bacon fat in the pan.
- Add the Brussels sprouts to the wok. Stir to coat them in the bacon fat, then cover the wok with a lid to allow the Brussels sprouts to steam for about 5-7 minutes, until they start to soften.
- Remove the lid and continue cooking, stirring frequently, until the Brussels sprouts have a nice golden-brown char. This should take another 5-8 minutes.
- In a small bowl, mix the honey and balsamic vinegar. Drizzle the mixture over the Brussels, than add the bacon, and toss everything together until evenly coated. Taste, and season with salt and pepper as needed.
- Serve immediately as a delicious side dish for any meal. This dish pairs perfectly with roasted meats or as part of a holiday spread.
