Go-To Crispy Bacon Brussels

Instructions

1. Heat the oven

   Heat the oven to 425°F.

2. Bacon first

   Lay 4 to 5 slices of bacon on a sheet pan. Thin slices: five. Thicker slices: four. Roast 8 to 10 minutes until crispy — not burnt, not limp. Pull the bacon onto paper towels. The grease stays in the pan. That is this week’s seasoning budget.

3. Cut the sprouts

   While the bacon cooks, wash 1 pound of Brussels sprouts. Cut the bottom off each one and halve them. Quarter the big ones. Save the leaves that fall off — those roast into chips. Peel off any ugly outer leaves and toss those.

4. Into the grease

   Brussels and the saved leaves go in the same pan. About 1 tablespoon olive oil, a little salt, a little pepper. Stir them through the bacon grease and oil. Flip them so they sit cut-side down.

5. Roast

   Back in the oven 18 to 22 minutes, until the cut faces are dark and the loose leaves shatter.

6. Honey sriracha aioli

   While they roast: ½ cup mayonnaise. Grate in 1 garlic clove — nobody wants to bite raw garlic. 1 teaspoon sesame oil, 1 teaspoon sriracha, ¼ teaspoon to 1 teaspoon cayenne, a squeeze of honey (about 1 teaspoon), a pinch of salt, ½ teaspoon lime juice. Mix. Taste. More cayenne and sriracha until you start sweating if that is the goal. This is an American aioli: mayonnaise with a kick. Fridge, or a squeeze bottle if you have one empty.

7. Chop the bacon

   Chop the cooled bacon. Quality control is allowed.

8. Warm toss

   Sprouts into a medium-to-large bowl while they are still hot. 2 teaspoons honey, 1 teaspoon Worcestershire, 1 teaspoon balsamic vinegar, 1 teaspoon crushed red pepper. Toss. Hand, spoon, or a bowl toss if the camera is far enough away.

9. Plate

   Serving bowl or platter. Chopped bacon on top. Stripe the aioli over the top, or park it in a ramekin. Eat.