Spicy Garlic Roasted Brussels Sprouts with Bacon

Brussels sprouts are halved and roasted on a hot sheet pan with bacon, garlic, red pepper flakes, and black pepper. The sprouts brown at the cut faces, the bacon crisps, and a small amount of vinegar is added at the end to sharpen the savory flavors. The finished side has browned edges, tender centers, and salty smoky bites throughout.

By Julienne

Cook time: 22 minutes

Servings: 4

Ingredients

• 120 g bacon cut into 1 cm pieces
• 680 g Brussels sprouts trimmed, outer leaves removed, halved if small or quartered if large
• 15 ml olive oil
• 12 g garlic finely minced
• 1 g red pepper flakes
• 4 g kosher salt
• 1 g black pepper freshly ground
• 15 ml apple cider vinegar

Instructions

1. Heat the oven to 220 C. Put the bacon pieces on a large rimmed sheet pan and roast for 6 minutes, just until the fat begins to render. The bacon has started to release fat but is not yet crisp.
2. While the bacon starts roasting, place the Brussels sprouts in a large bowl with the olive oil, garlic, red pepper flakes, kosher salt, and black pepper. Toss until evenly coated. The sprouts look lightly and evenly seasoned, with garlic distributed throughout.
3. Add the Brussels sprouts to the sheet pan with the bacon and toss everything together directly on the pan. Spread into a mostly single layer, cut sides down where possible. The pan is spread out with visible gaps rather than a piled mound.
4. Roast for 15 to 16 minutes, then toss and turn the sprouts. Continue roasting for 6 to 8 minutes more, until the sprouts are deeply browned at the edges and tender when pierced with a knife, and the bacon is crisp. Cut faces are browned, centers are tender, and bacon pieces are crisp and darkened at the edges.
5. Transfer to a serving bowl and drizzle with the apple cider vinegar. Toss briefly and serve immediately. The vinegar is absorbed and the sprouts smell bright and smoky.