Serious Eats: Recipes

Seared Brussels Sprouts with Bacon Lardons

Note: Slab bacon is ideal for this recipe, though sliced bacon will work in a pinch. You can also substitute your favorite cured pork product. Prosciutto, guanciale, or Spanish dry-cured chorizo all work well. If your brussels sprouts are very large (greater than 1 1/2 inches), par-cook them by dropping them in boiling water until slightly tender but still crisp (about 5 minutes) then transferring to ice bath before continuing with recipe as directed.

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