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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.
Seared Brussels Sprouts with Bacon Lardons
About This Recipe
| Yield: | 6-8 |
| Active time: | 40 minutes |
| Total time: | 40 minutes |
| Special equipment: | large non-stick skillet |
| This recipe appears in: | The Food Lab Thanksgiving Special: Brussels Sprouts Worth Eating |
| Rated: |  |
Ingredients
- 1/2 pound slab bacon, cut into 1/2-inch by 1/4-inch lardons
- 3 tablespoons olive oil
- 2 pounds small brussels sprouts, outer leaves discarded, stems trimmed, split in half
- Kosher salt and freshly ground black pepper
Procedures
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1
Add bacon and olive oil to 12-inch nonstick skillet. Add enough water to barely cover and cook over medium-high heat, stirring to break up bacon. Allow water to completely evaporate, about 8 minutes. Continue to cook, stirring and tossing occasionally until bacon is crisp on all sides, about 8 minutes. Transfer to fine mesh strainer set over large heat-proof bowl.
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2
Toss sprouts in bowl with bacon fat until well coated. Wipe out skillet and add 1 teaspoon bacon fat. Heat over high heat until smoking. Add as many sprouts as fit in single layer face down to skillet and cook without moving until deeply charred, about 3 minutes. Flip and cook on until second side is charred and sprouts are tender-crisp throughout, about 3 minutes longer. Season to taste with salt and pepper and transfer to serving bowl.
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3
Repeat with remaining sprouts. Add rendered bacon to serving bowl and toss all to combine. Serve immediately.
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