Brussels sprouts had a long bad-reputation era, mostly thanks to the boiled, sulfurous versions a lot of us were served as kids. The truth is that brussels sprouts, when treated with respect — cut, seared cut-side down in a hot pan, and finished with something sticky and acidic — become one of the most addictive vegetables there is. This recipe is my favorite proof of that.
We start by rendering smoky bacon in a cast-iron skillet, then sear the brussels sprouts cut-side down in the bacon fat without moving them. That stillness is the secret. Once they hit the pan, leave them alone. Let them develop a deep golden crust that turns into the savory base of the entire dish. Then we glaze them with maple syrup and balsamic vinegar that reduces to a sticky, almost candy-like coating.
Even brussels sprouts skeptics — the people who tell you with full confidence that they don't like them — change their minds after a bite of these. Bring them to a holiday dinner and watch a tray that fed a family of four disappear in ten minutes.
Why you'll love it
- Converts every brussels sprouts skeptic
- One-pan, ready in 35 minutes
- Sweet, smoky, savory, sticky — all the right notes
- Equally at home on a Tuesday or Thanksgiving table
"Brussels sprouts had a long bad-reputation era, mostly thanks to the boiled, sulfurous versions a lot of us were served as kids."
Ingredients
Serves 6
- 1 1/2 lb (680 g) brussels sprouts, trimmed and halved (quartered if large)
- 4 slices thick-cut bacon, chopped into 1/2-inch pieces
- 1 tbsp olive oil (if needed)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 3 tbsp balsamic vinegar
- 2 tbsp pure maple syrup
- 2 cloves garlic, finely minced
- 1/4 tsp red pepper flakes (optional)
- 1 tsp fresh thyme leaves, plus more for garnish
- Flaky sea salt, for finishing
Instructions
5 steps · 35 min total
- 01
Render the bacon
Heat a large cast-iron or heavy-bottomed skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, for 6 to 8 minutes, until deeply crisp and golden. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.
- 02
Sear the brussels sprouts
Check the fat — you should have about 2 tablespoons. Add olive oil if needed. Increase the heat to medium-high. Once shimmering, add the brussels sprouts in a single layer, cut-side down. Sprinkle with salt and pepper. Resist the urge to stir — let them sear undisturbed for 5 to 7 minutes, until the cut sides are deep mahogany brown.
- 03
Toss and continue cooking
Now give the pan a good stir and continue to cook for another 4 to 5 minutes, tossing occasionally, until the sprouts are tender all the way through and crisp on multiple sides.
- 04
Make the glaze
Push the sprouts to one side of the pan. Add the garlic and red pepper flakes to the cleared space and stir for 30 seconds, until fragrant. Pour in the balsamic vinegar and maple syrup, then toss everything together. The liquid will bubble and reduce in about 1 to 2 minutes, coating the sprouts in a glossy, sticky glaze.
- 05
Finish and serve
Off the heat, stir in the crispy bacon and thyme leaves. Taste and adjust salt. Transfer to a serving platter, scatter on a little extra thyme and a pinch of flaky sea salt, and serve immediately.
Chef's tips
Small details that change the outcome
Look for brussels sprouts of similar size so they cook evenly. Quarter very large ones.
Don't skip the undisturbed sear — that's where the caramelization comes from.
If you don't eat bacon, swap in 2 tablespoons of olive oil and add 1/2 cup of toasted pecans at the end for smoky crunch.
Use real maple syrup. Pancake syrup will burn before it glazes.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm in a skillet over medium-high heat for 5 minutes — the broiler also works for re-crisping. Avoid the microwave, which steams them soft.
Frequently asked
Answers to the most common questions
Can I roast these in the oven instead?+
Yes — toss the sprouts with the bacon and a drizzle of oil on a sheet pan and roast at 425°F for 25 minutes. Whisk together the glaze ingredients and drizzle on at the end, then return to the oven for another 5 minutes.
How do I make this vegan?+
Skip the bacon and start with 2 tablespoons of olive oil in the skillet. Add 1/2 teaspoon of smoked paprika with the salt for a smoky note, and finish with toasted pecans for crunch.
Can I make this ahead?+
It's best served fresh, but you can trim and halve the sprouts and cook the bacon up to a day ahead. The full sear and glaze take only 15 minutes once you start.
Written by
GreenFork Kitchen
Tested in a real home kitchen — three times before publishing, every time.
