Roasted Brussels sprouts with bacon

Ingredients

• 450g Brussels sprouts, trimmed and halved
• 150g thick-cut bacon, cut into lardons
• 3 cloves garlic, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/2 teaspoon flaky sea salt
• 2 tablespoons fresh flat-leaf parsley, roughly chopped

Steps

1. 1

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

2. 2

   2. Cook the bacon lardons in a separate pan over medium heat until the fat renders and the edges crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.

3. 3

   3. Toss the halved Brussels sprouts with olive oil, garlic, red pepper flakes, salt, and black pepper until evenly coated.

4. 4

   4. Carefully remove the hot cast-iron skillet from the oven, add a thin layer of the reserved bacon fat, then arrange the sprouts cut-side down in a single layer. Roast for 20–25 minutes until the cut sides are deeply golden and caramelized.

5. 5

   5. Whisk together the balsamic vinegar and Dijon mustard, then drizzle over the sprouts in the skillet. Scatter the crispy bacon over the top and toss briefly.

6. 6

   6. Finish with chopped parsley and serve immediately directly from the skillet.