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Thanksgiving Brussels Sprouts

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients Equipment Method

Ingredients
  

  • 2 lb (900g) Brussels sprouts, trimmed and halved (quartered if large)
  • 3 to 4 tablespoons olive oil
  • Salt and black pepper
  • 4 oz (115g) bacon or pancetta, chopped
  • 2 tablespoons balsamic vinegar, or 1 tablespoon balsamic glaze
  • Optional: 2 tablespoons maple syrup; 1/4 cup toasted pecans; grated parmesan; a squeeze of lemon
  • Hot pan, cut-side down. Preheating the pan means the sprouts start browning the moment they land.
  • Do not stir for the first 20 minutes. Every time you move them, you interrupt the browning on the cut face.
  • Enough oil. Under-oiled sprouts burn on the outside and stay raw inside.
  • Balsamic after, not before. Its sugars burn in a hot oven.

Equipment

  • Rimmed baking sheet
  • Sharp chef's knife
  • Large mixing bowl
  • Parchment paper

Method
 

Step 1
  1. Heat the oven hot. 425 to 450°F (220°C). Put a large sheet pan in to preheat.
Step 2
  1. Toss. Toss the sprouts with the oil, salt and pepper. Be generous with the oil — dry sprouts scorch rather than caramelize.
Step 3
  1. Arrange cut-side down. Tip onto the hot pan and turn each sprout cut-side down. Do not crowd — use two pans if needed. Scatter the bacon among them.
Step 4
  1. Roast. 22 to 30 minutes, undisturbed for the first 20, until the cut faces are deep brown and the loose leaves are crisp.
Step 5
  1. Finish. Toss on the pan with the balsamic (and maple, if using). Tip onto a platter and finish with nuts, parmesan, or lemon.