📖 Instructions

1. First, gather your ingredients and equipment: A large skillet, cutting board, chef's knife, and measuring cups are essential. Make sure your bacon is at room temperature—this helps it render more evenly.
2. Wash and halve your Brussels sprouts. Trim off the ends and any damaged leaves. If your sprouts are quite large, you might want to quarter them for faster cooking. Don't make them too small though, or they'll get lost in the pan!
3. Dice your bacon. It’s fine if it's not perfectly even, some variation in size adds character. Trust me on this.
4. Next, heat the bacon in your large skillet over medium heat. Let it cook slowly, rendering its fat. We’re aiming for crispy bacon, not greasy bacon. Patience is key here!
5. Once the bacon is perfectly crisp, remove it from the skillet with a slotted spoon and set it aside on a plate lined with paper towels. Leave about a tablespoon of bacon fat in the skillet—this is flavor gold, don't waste it!
6. Now add the Brussels sprouts to the skillet. Make sure they're in a single layer to ensure even browning. If you're working with a crowded skillet, you may need to cook them in batches. This is where patience really pays off, folks!
7. Cook the Brussels sprouts over medium heat. Don't be tempted to crank up the heat! Slow and steady browning will give you the best results. You want them to caramelize nicely without burning.
8. Stir occasionally to prevent sticking. We want those sprouts nicely browned on all sides.
9. Once the Brussels sprouts are starting to look tender and nicely browned, it's time to add the brown sugar. Sprinkle it evenly over the sprouts, stir to combine, and let it caramelize for a minute or two. Be careful not to burn the sugar!
10. Now, add the cooked bacon back to the skillet, stirring gently to combine. The saltiness and crispiness from the bacon elevates the sweetness from the browned sugar, creating a wonderful taste contrast.
11. Give everything a final stir and remove from heat. Season with salt and freshly ground black pepper to taste. (A pinch of red pepper flakes would be lovely for a hint of heat!)
12. Serve immediately and savor each bite! These are perfect as a side dish or a light vegetarian meal. Don't be shy in sharing with friends, they'll thank you for it!
13. Note: If your Brussels sprouts start to stick to the pan, you can add a teaspoon of water or vegetable stock to deglaze and prevent burning. This adds moisture too. A little tip for you