Wash the Brussels sprouts thoroughly to remove any dirt or grit. Pat them dry with a clean kitchen towel—getting them completely dry helps them roast and caramelize better. Trim off the tough stem ends and remove any loose or discolored outer leaves. Slice each sprout in half lengthwise. Set the halved sprouts aside for later use.

Place a pan over medium heat and add the chopped bacon, spreading it out evenly. Chopping the bacon into small pieces helps it cook more evenly and render its fat faster. Spreading the pieces out helps each bit get crispy and browned, adding a smoky flavor to the dish.

As the bacon cooks, stir it occasionally to brown it evenly on all sides. You’ll see the fat start to render, which helps the bacon crisp up nicely. Keep cooking until the bacon is golden brown and crispy, with a rich, caramelized texture.

Once the bacon is done, remove it from the pan and place it on a paper towel-lined plate or tray to drain any excess grease. Set it aside. Leave the bacon drippings in the pan, as they’ll be used to cook the Brussels sprouts in the next steps, adding a rich, smoky flavor to the dish.

In the bacon drippings left in the pan, add the halved Brussels sprouts. Make sure not to overcrowd the pan, as this can steam the sprouts instead of allowing them to roast.

Sauté the Brussels sprouts in the bacon drippings, stirring occasionally to coat them evenly. The smoky fat enhances their flavor and helps them caramelize to a beautiful golden-brown color.

Once the sprouts are coated, cover the pan and cook for about 5 minutes. The trapped heat and moisture soften the sprouts while the drippings add flavor. This creates a tender interior and crispy exterior for a perfect texture.

After 5 minutes, remove the lid and add the crispy bacon bits. Sprinkle with salt and black pepper to taste. Gently toss to mix everything evenly, letting the flavors meld together. Once well-mixed, take the pan off the heat. Your Brussels sprouts with bacon are ready to enjoy!