Ingredients
- slices bacon
- /2 tablespoon olive oil
- shallots, chopped
- (16 ounce) package frozen Brussels sprouts, thawed and halved
Instructions
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Step 1
I like to start by cooking the bacon in a large skillet over medium-high heat until it's perfectly crisp. While it sizzles, I halve the Brussels sprouts if they aren't already prepped. Once the bacon is done, transfer it to paper towels to drain, then crumble it once cooled. Pour off all but a thin film of bacon fat from the skillet—just enough to coat the bottom. Add the olive oil and chopped shallots, sautéing until they turn translucent and fragrant, about 2 minutes. Toss in the crumbled bacon to warm through, then introduce the halved sprouts. Let them sit without stirring for the first minute to get a good sear, then stir occasionally until they develop a deep golden-brown crust all over, which takes roughly 7 to 10 minutes. Season with a pinch of salt and pepper, though the bacon often provides enough salt. Serve immediately while the sprouts are hot and crisp-tender.