1pound Brussels sproutstrimmed and cut in half (see notes)
3slicesbaconcut into 1/2 inch pieces
1tablespoonbuttermelted
3tablespoonslight brown sugarpacked
2teaspoonsDijon mustard
1teaspoonWorcestershire sauce
1/4teaspoonred pepper flakes
Instructions
Preheat the oven to 425 degrees F.
Place the cut bacon in a large oven-safe skillet, preferably cast iron. Heat over medium and continue cooking, stirring often, until the fat has rendered and the bacon is crispy.
Meanwhile, whisk together the melted butter, brown sugar, Dijon mustard, Worcestershire sauce, and red pepper flakes.
Turn off the heat. Drain the bacon grease from the pan leaving only a thin coating on the bottom of the pan.
Add the Brussels sprouts to the pan with the bacon and toss in the sauce until everything is coated.
Roast in the oven for 20 to 25 minutes stirring once halfway through. The Brussels are done when they have cooked through and browned.
Serve warm.
Notes
How to trim and prepare the Brussels sprouts:
Remove the woody stem leaving a small bit to keep the sprouts from falling apart.
Remove any yellow or brown leaves
Slice in half from top to bottom
Store in an airtight container in the fridge for up to 3 days.