Rinse your Brussel sprouts under cold water, trim off the stem ends, and remove any yellowed or damaged outer leaves. Halve each sprout lengthwise.

“Always start with fresh sprouts to ensure the best flavor and texture.”

Preheat your skillet over medium heat. Toss in the diced bacon and cook until crispy. This will not only ready the bacon but also leave you with some flavorful fat in the pan, perfect for the next steps.

“Cooking bacon to just the right level of crispiness will lay a flavorful foundation for the sprouts.”

Remove the bacon and set aside. In the same skillet, increase the heat to medium-high, add the Brussel sprouts cut-side down, and sear until golden brown, about 4 minutes. Cook for 4 more minutes while stirring.

“Getting that golden sear on your sprouts introduces a delightful crunch and depth of flavor.”

Preheat your oven to 400°F (200°C). Transfer the sprouts to a baking sheet. Mix the olive oil, maple syrup, balsamic vinegar, salt, black pepper, and red pepper flakes. Drizzle over the sprouts and toss to coat evenly. Bake for 10 minutes, until tender.

“The glaze should caramelize nicely, giving the sprouts a perfect balance of sweet and tangy.”

Sprinkle the cooked bacon and grated Parmesan over the baked sprouts. Give everything a good mix to distribute the flavors.

“The addition of Parmesan right before serving keeps it wonderfully melty and flavorful.”