If you’ve ever wanted Brussels sprouts that are crispy on the outside, tender on the inside, and packed with flavor, reverse-searing is the secret. Instead of blasting them over high heat from the start, this method lets the sprouts cook low and slow first, so they soften, sweeten, and caramelize. Then finish with that irresistible golden sear. Add smoky bacon and a drizzle of balsamic glaze, and you’ve got a side dish that tastes like it came from a restaurant but barely requires any effort.

This is one of those recipes that wins people over, even the sprout skeptics.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 3–4 slices thick-cut bacon, chopped
• 2–3 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• Balsamic glaze, for drizzling

Recipe

Start Low & Slow

1. Preheat your oven to 325°F.
2. Toss the Brussels sprouts with olive oil, salt, and pepper.
3. Spread them on a sheet pan, cut-side down.
4. Bake for 25–30 minutes, or until the centers are soft and edges just begin to caramelize.

Crisp the Bacon

1. While the sprouts bake, cook the chopped bacon in a large skillet over medium heat until crispy.
2. Remove the bacon and set aside, keeping 1–2 tablespoons of rendered bacon fat in the pan.

Reverse Sear

1. Once the sprouts are tender, transfer them to the hot skillet with the bacon fat.
2. Sear over medium-high heat for 3–5 minutes, letting them get deep golden and crispy.
3. Toss in the cooked bacon pieces.

Finish with Balsamic

Remove from heat, transfer to a serving bowl or dish and drizzle generously with balsamic glaze. Taste and add more salt or pepper if needed.

Chef on the Side Notes

• Perfect alongside roast chicken, steak, or a holiday dinner.
• For extra richness, finish with a sprinkle of Parmesan or a squeeze of lemon.
• They reheat well in an air fryer for next-day crisping.