Preparation
- Crisp the Bacon & Pepitas: In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan. Add the pumpkin seeds to the hot bacon fat and toast for 1–2 minutes until fragrant. Remove and set aside with the bacon.
- Fry the Sprouts: Carefully add the halved Brussels sprouts (cut-side down) to the hot skillet. Fry for 3–5 minutes until the cut sides are deeply caramelized and crispy. Flip and cook for another 2–3 minutes until tender.
- Assemble: Return the bacon and pepitas to the pan with the sprouts. Toss everything together briefly to coat in the residual fat and heat through.
- Finish: Transfer to a serving platter. Sprinkle immediately with the shaved Parmesan.
- Serve: Serve hot with a generous drizzle of the Maple Balsamic Aioli over the top, or serve the aioli in a ramekin on the side for dipping.
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