Smoked Bacon & Apple-Glazed Sprouts
Description
Halved Brussels sprouts are pan-seared alongside bacon and crisp autumn apples until deeply caramelized. As heat chars the outer leaves, rendered bacon fat coats the sprouts before a reduction of apple cider glaze binds the pan together. It delivers a fast, crowd-pleasing vegetable side dish that balances savory smoke, crisp textures, and bright fruit sweetness.
Ingredients
Instructions
Video
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Par-boil sprouts in salted boiling water for 2 minutes. Shock in ice water, drain, and dry thoroughly.
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Render diced bacon in a skillet over medium heat until crisp. Remove bacon with a slotted spoon, reserving fat.
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In a bowl, toss the sprouts in the rendered bacon fat with the salt and pepper. Arrange flat-side down on a preheated baking sheet.
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Roast at 425ยฐF for 15 minutes until charred on the cut side.
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Add apples, maple syrup, bourbon, and apple cider vinegar to the skillet with remaining bacon fat. Simmer for 2 minutes until syrupy.
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Add the now roasted sprouts and crisp bacon with the apple syrup to the skillet. Toss on high heat for 60 seconds to coat.
Note
Preheating sheet pans in the oven ensures instant searing when sprouts hit the pan.
