- 4 slices bacon
- 1 cup fresh brioche or challah bread crumbs
- ½ tsp. black pepper, divided
- 2 Tbsp. unsalted butter
- 1¼ pounds Brussels sprouts, trimmed and halved lengthwise
- ¼ tsp. kosher salt
Active time: 20 minutes
Total time: 35 minutes
In a large skillet, cook bacon over medium heat until crisp, about 3 minutes per side. Transfer to a paper-towel-lined plate to cool, then crumble bacon.
Pour off all but 2 Tbsp. bacon fat from skillet. Return pan to stove and add bread crumbs. Cook over medium heat, stirring, until toasted, about 3 minutes. Add ¼ tsp. pepper and transfer to a plate.
Wipe out skillet and add butter. When melted, add Brussels sprouts, cut sides down. Add ¼ cup water, cover, and cook over medium-low heat until just tender, about 4 minutes. Uncover and cook over medium-high heat until liquid has evaporated and Brussels sprouts are browned, about 3 minutes more. Season with salt and remaining ¼ tsp. pepper. Toss with reserved crumbled bacon and toasted bread crumbs and serve.
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