Directions 10 steps | 27 Minutes
Measure and prep all ingredients.
In a large cast-iron skillet over medium-low heat, lay the bacon. (See notes.)
Allow it to cook, undisturbed, until it starts to get crispy, about 7 minutes. (See notes.)
Meanwhile, cut the core end off the Brussels sprouts and cut them in half. If they are very large, cut them into quarters.
Once the bacon begins to crisp, turn the pieces and move them around every minute or so, until they're evenly crispy, about 5 more minutes. Remove the bacon to a cutting board, leaving behind all the fat in the pan.
Put the Brussels sprouts into the hot pan, along with any loose leaves that were separated during prepping. Spread them into a single layer with their cut sides down.
Drizzle the oil over them and season with a big pinch of salt and several grinds of pepper.
Turn the heat up to medium and let the Brussels sprouts cook, undisturbed, for about 6 minutes, or until their cut sides are deeply browned. Cook the Brussels sprouts for about 4 more minutes, stirring until they are fork-tender, or cooked through to your liking.
Chop the bacon and stir it back in.
Serve warm. Enjoy!
- Any large pan will work for this recipe but a cast-iron skillet is ideal.
- It's important not to rush the cooking of the bacon, as the slow-and-low method will render the maximum amount of fat.