Roasted Brussels sprouts with bacon

Ingredients

• 450g Brussels sprouts, trimmed and halved
• 150g thick-cut bacon, cut into 1cm lardons
• 3 cloves garlic, thinly sliced
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp chili flakes
• Salt and black pepper to taste
• 1 tbsp olive oil

Steps

1. 1

   1. Preheat the oven to 220°C (425°F). Place a cast-iron skillet in the oven while it heats.

2. 2

   2. Cook the bacon lardons in a separate pan over medium heat until just starting to crisp, about 5 minutes, then remove and set aside, reserving the rendered fat.

3. 3

   3. Toss the halved Brussels sprouts with olive oil, chili flakes, salt, and pepper, then carefully add them cut-side down to the preheated cast-iron skillet along with the reserved bacon fat.

4. 4

   4. Roast undisturbed for 15 minutes until the cut sides are deeply golden, then stir in the sliced garlic and bacon lardons and roast for a further 8 minutes.

5. 5

   5. Remove the skillet from the oven, drizzle with the vinegar and mustard stirred together, toss everything to coat, and serve immediately straight from the pan.