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Crispy Skillet Brussels Sprouts with Bacon and Parmesan

Halved sprouts seared cut-side down in bacon fat until deeply browned, steam-finished, then tossed with the crisp bacon, Parmesan, and lemon.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Brussels sprouts trimmed and halved, cut sides blotted dry
  • 4 slices bacon cut into 1/2-inch pieces
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup grated Parmesan
  • 1/2 lemon

Equipment

  • 12-inch skillet

Method
 

  1. Put the bacon in a cold 12-inch skillet and cook over medium 6 to 8 minutes until browned. Move to a plate, leaving 1.5 to 2 tbsp fat in the pan.
  2. Raise the heat to medium-high. Add the sprouts cut-side down in a single layer, season, and do not stir for 4 to 5 minutes.
  3. When the cut sides are deeply browned, toss, add 2 tbsp water, cover, and steam 2 minutes. Uncover and cook 1 to 2 minutes more to re-crisp.
  4. Off the heat, return the bacon, add the Parmesan, and squeeze the lemon over.

Notes

Start the bacon in a cold pan so the fat renders and it crisps instead of turning rubbery.
Don't stir the sprouts for the full 4 to 5 minutes — that undisturbed contact is the crust.
Not browning, just smoking? Add a teaspoon of oil and drop to medium.