Sweet and Spicy Glazed Bacon

Here's a great way to spiffy up bacon.  The technique is very easy and it makes a ton so it's great any time, but especially when you have a house full of guests.  For the bacon purists out there, feel free to use this technique to make straight up unadorned bacon.   

The technique is real simple, just line a half sheet pan with foil (or not, but it makes for easy cleanup).  Place an oven-safe cooling rack in the pan and top it with as much bacon as the rack will allow, being sure not to overlap slices.  Use thickly sliced bacon.

Sprinkle the bacon liberally with brown sugar.

Then add as much freshly ground black pepper as you like.  This is my favorite peppermill.  It produces lots of ground pepper with hardly any effort.  Would make a great Christmas gift for the gourmet on your shopping list. 

Alrighty, ready for the oven.  Bake at 425F for 20-30 minutes, depending on whether your crew likes their bacon chewy or crispy.  I'm on team Chewy. 

Oh my, it smells incredible and tastes even better.  I hope you give it a try - Enjoy!

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/3rclKfO

• cooling rack https://amzn.to/3uh4Crg

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Sweet and Spicy Glazed Bacon

Printable Recipe

Ingredients

• 1 pound thickly sliced bacon

• 2-3 tablespoons light brown sugar

• freshly cracked black pepper

Directions

1. Preheat oven to 425F.

2. Line a half sheet pan with foil and place a cooling rack inside the pan.

3. Place bacon slices on rack, being careful not to overlap.

4. Sprinkle evenly with brown sugar, followed by cracked black pepper.

5. Bake for 20-30 minutes or until the bacon reaches your preferred level of doneness.

6. Cool bacon on rack for 5 minutes before serving.

Brussels Sprouts with Bacon and Onions

Brussels sprouts are one of my favorite veggies.  They get such a bad rap, but I think that's because most of us grew up eating them boiled until they turned gray and mushy.  Thankfully we've discovered much more appetizing ways to prepare them these days.  This version is so good, it just might end up on my Thanksgiving table.

Start by cooking some thick bacon until it's nice and crispy.

Remove the bacon from the pan and saute the onions in the bacon drippings.  Oh my!

When the onions turn translucent, add halved Brussels sprouts.

Cook, stirring every now and then, until the Brussels sprouts begin to caramelize and soften.

During the cooking process, a delicious brown "fond" will form in the bottom of your saute pan.  Add a tablespoon of rice vinegar to loosen that wonderful brown flavor into the dish.

Mmm, almost done!

When the sprouts are "crisp tender", stir in the reserved bacon.  Taste carefully and season with salt and pepper before serving.

Enjoy!

Items used to make this recipe:

(affiliate links)

• 3-quart braiser https://amzn.to/3G8I5PD

• large saute pan https://amzn.to/32P4lAI

• my favorite nakiri knife https://amzn.to/3uirfvH

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Brussels Sprouts with Bacon and Onions

makes 4-6 servings

Printable Recipe

Ingredients

• 4 slices thick bacon, cut crosswise into 1/4-inch wide pieces

• 1 large onion, minced

• 1 pound fresh Brussels sprouts, trimmed and cut in half lengthwise

• 1 tablespoon rice vinegar

• salt and pepper to taste

Directions

1. In a large saute pan (or braiser) over medium heat, cook bacon until crisp; remove bacon from pan, but reserve bacon drippings.

2. Still over medium heat, saute onions in bacon drippings until soft and translucent.

3. Add Brussels sprouts and toss frequently until they start to caramelize a bit and become "crisp tender".

4. Add rice vinegar to deglaze pan and stir in reserved bacon.

5. Season with salt and pepper.