Pan Roasted Brussels Sprouts with Bacon
1 lb fresh Brussels sprouts
6-8 ounces thick-cut bacon
2 Tbsp salted butter
salt and pepper, to taste
grated Parmesan cheese
» Preheat a large cast iron or non-stick pan over medium high-heat. While the pan is heating, cut your bacon into bite-sized pieces.
» Add the bacon to the pan and let it fry over medium-high heat. Season it with some black pepper. Meanwhile, rinse your sprouts, then cut them lengthwise down the center into halves. Spare leaves can be set aside to be toasted later as a snack, if you’re so inclined.
» Once the bacon is cooked, leave the bacon fat in the pan, and set the cooked bacon aside on some paper towels. Add your butter to the pan, then add your halved Brussels sprouts. Salt and pepper to taste. Try to adjust them so you have as much surface area of the sprouts touching the pan as possible—this creates the nice brown look.
» Let your sprouts cook for about 7-10 minutes, until just fork tender, tossing them occasionally. They’ll be a little crisp to the bite when they’re ready. If you like them a little softer, throw a lid on the pan and let them cook for a couple extra minutes. Toss back in your bacon and top with a little grated Parmesan cheese.
By Brandon Daiker