Bacon and Parmesan Brussels Sprouts

Instructions

1. Prepare the Brussels sprouts
   Trim the ends off the Brussels sprouts and remove any discolored outer leaves. Cut them in half lengthwise. For any very large sprouts, quarter them to ensure even cooking.
2. Cook the bacon
   In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan.
3. Sauté the Brussels sprouts
   Add the olive oil to the bacon fat in the skillet and increase heat to medium-high. Place the Brussels sprouts cut side down in a single layer (work in batches if necessary). Cook without stirring for 3-4 minutes until the bottoms are browned and caramelized.
4. Add aromatics
   Add the minced garlic, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir to combine and continue cooking for 2 minutes, stirring occasionally, until the garlic is fragrant but not burned.
5. Finish cooking
   Add 2 tablespoons of water to the skillet and cover with a lid. Reduce heat to medium and steam the sprouts for 3-4 minutes until they're tender when pierced with a fork but still bright green.
6. Add finishing touches
   Remove the lid and drizzle with balsamic vinegar. Cook for another minute, stirring to coat the sprouts. Return the cooked bacon to the pan and toss to combine. Remove from heat.
7. Add cheese and serve
   Sprinkle the Parmesan cheese, lemon juice, and lemon zest over the Brussels sprouts and toss to combine. Taste and adjust seasoning if needed. Transfer to a serving dish and garnish with additional Parmesan cheese if desired. Serve immediately while hot and crispy.