We recently had dinner at Craft in Los Angeles and had the best side dish, roasted baby Brussels sprouts with bacon. When we found baby Brussels sprouts at our local Sprouts, I knew I had to try it. While mine wasn’t quite as good as the one at Craft’s it was close.
This recipe was adapted from a recipe in How to Cook Everything by Mark Bittman.
- 6 slices thick cut bacon (I prefer Farmer’s applewood smoked bacon), cut into 1/2 inch squares (called lardons)
- 1 pound baby Brussels sprouts, each sprout cut in half from the top to the stem
- 1 tablespoon balsamic vinegar
- Cut the bacon into 1/2 inch squares (called lardons). Put bacon into a large cold skillet and cook over medium-high heat. When it starts to sizzle, turn the heat down to medium and cook until the bacon begins to get crispy.
- Add the sprouts and 1/4 cup of water to the pan with the bacon. Season with salt and crushed red pepper to taste (you can use black pepper if you prefer). Cover and cook for five minutes (Brussels sprouts should be almost tender.
- Uncover and turn the heat up to medium-high. Continue cooking stirring frequently enough so all the sprouts are charred but not burnt.
- When the sprouts are tender remove from the heat and stir in the balsamic vinegar.