Soy-Glazed Brussels Sprouts with Bacon

This American-inspired side pairs crisp-tender Brussels sprouts with rendered bacon, garlic, and a reduced soy-honey glaze. The sprouts are sautéed until blistered at the edges, then finished with rice vinegar for brightness and a sesame garnish for a toasty finish.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 120 g bacon cut into 1 cm pieces
• 10 ml neutral oil
• 680 g Brussels sprouts trimmed and halved
• 10 g garlic minced
• 45 ml soy sauce
• 20 g honey
• 15 ml rice vinegar
• 30 ml water
• 1 g black pepper freshly ground
• 6 g sesame seeds toasted, for garnish

Instructions

1. Heat the skillet over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the pieces are browned and crisp. Bacon is crisp and there is a thin layer of rendered fat in the pan.
2. Add the neutral oil, then add the Brussels sprouts cut-side down in as even a layer as possible. Cook undisturbed for 3 minutes, then stir and cook until the sprouts are browned in spots and beginning to turn tender. Sprouts have browned edges and are mostly crisp-tender.
3. Add the garlic and stir for 30 seconds, just until fragrant. Garlic smells aromatic but has not browned.
4. Stir together the soy sauce, honey, rice vinegar, water, and black pepper, then pour the mixture into the skillet. Toss to coat and cook until the glaze clings to the sprouts and the liquid reduces to a glossy finish. The glaze coats the sprouts and leaves only a small amount of syrupy sauce in the pan.
5. Off the heat, fold in the bacon if it has pooled away from the sprouts, then sprinkle with the sesame seeds and serve immediately. Sprouts are glossy, warm, and evenly coated; sesame seeds are visible on top.