Brussels Recipe

Prepare vegetables

Trim stem ends of Brussels sprouts and halve them lengthwise. If any large sprouts remain, quarter so pieces are uniform (about 1/2–3/4 inch thick when halved). Peel and thinly slice the yellow onion into 1/4-inch strips.

Cook bacon

Cut bacon into 1/2-inch pieces. In a large skillet (preferably cast-iron) set over medium heat, add the bacon pieces and cook, stirring occasionally, until fat renders and bacon is crisp-tender, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pan. Reserve cooked bacon for finishing.

Sauté onions

To the hot bacon fat, add 1 tablespoon of olive oil if pan looks dry. Add sliced onions and a pinch of salt. Sauté over medium heat until onions are softened and beginning to brown, about 6–8 minutes, stirring occasionally to avoid burning. Reduce heat slightly if onions darken too quickly.

Sear Brussels sprouts

Add remaining 1 tablespoon olive oil to the pan with onions. Increase heat to medium-high. Add Brussels sprouts cut side down in a single layer as much as will fit (work in two batches if needed). Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook without disturbing until deeply browned on the cut side, 4–6 minutes. Stir and continue to cook, tossing occasionally, until sprouts are tender when pierced with a fork, another 4–6 minutes. If pan becomes too dry, add 1–2 tablespoons water to deglaze and prevent burning.

Combine and finish

Return reserved bacon to the skillet and fold into the Brussels and onions. Taste and adjust seasoning with remaining 1/2 teaspoon black pepper or a pinch more salt if needed. Keep warm while you finish the glaze.

Prepare figs: chop the dried figs into small pieces (about 1/4-inch). This helps them break down and release flavor into the glaze.

Simmer glaze: In a small saucepan, combine chopped figs, 1 cup balsamic vinegar, 1 cup water, and 1 tablespoon brown sugar. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Reduce heat to medium-low and simmer until liquid is reduced by about half and slightly syrupy, 12–18 minutes. Stir occasionally to prevent sticking.

Finish glaze: Once thickened, remove from heat and stir in 1 teaspoon unsalted butter and a pinch of salt to round the flavor and add sheen. If you prefer a smoother glaze, transfer mixture to a blender or use an immersion blender and puree briefly until mostly smooth. Taste and add a small splash of water if too thick — the glaze should coat the back of a spoon. Keep warm.

Glaze the sprouts: Spoon 2–3 tablespoons of the warm fig balsamic glaze over the cooked Brussels, toss gently to coat. Taste and add more glaze as desired (up to another 1–2 tablespoons) — you want a glossy, balanced sweet-tangy coating, not a puddle.

Plate and garnish: Transfer glazed Brussels sprouts to a serving dish. Sprinkle toasted walnuts or pecans and the reserved crispy bacon over the top. Scatter chopped parsley and, if using, grated Parmesan. Drizzle any remaining glaze over the finished dish.

Serve: Serve hot as a side dish. Leftover glaze keeps refrigerated in an airtight container for up to 1 week; reheat gently before using.