Bacon Brussels Sprouts are a simple, tasty way to make this often overlooked veggie the star of your meal. The crispy, salty bacon pieces mix perfectly with the tender, slightly sweet Brussels sprouts, creating a combo that’s full of flavor and texture.
I love how easy it is to cook this dish, and it always feels a little fancy even when I’m keeping it casual. The bacon fat gives the sprouts a wonderful, smoky taste that really brings out their natural goodness. Whenever I make it, the kitchen fills with the best aroma, and it’s such a crowd-pleaser.
My favorite way to serve Bacon Brussels Sprouts is alongside a roasted chicken or as part of a cozy weeknight dinner. They also make a great side for holiday meals when you want something green and a bit different. If you haven’t tried this combo yet, I definitely recommend giving it a shot—you might just find a new favorite!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh, firm sprouts are best. Trim the ends and halve them for even cooking. If you can’t find fresh, frozen sprouts can work; just thaw and pat dry to avoid sogginess.
Bacon: This gives the dish its smoky, salty punch. You can swap bacon for pancetta or smoked turkey bacon if you want a lighter option.
Olive Oil or Bacon Fat: Use the bacon fat for extra flavor, but olive oil helps if you want to cut back on the bacon fat. Either works well to help the sprouts caramelize.
Garlic: Adds nice aroma and depth. Fresh is best, but garlic powder or minced jar garlic can be used if you’re short on time.
Herbs: Rosemary or thyme sprigs are optional but add a lovely touch. Fresh herbs brighten the dish and can be swapped based on what you have.
How Do I Get Crispy, Caramelized Brussels Sprouts with Bacon?
Crispy, golden Brussels sprouts are the secret to making this recipe a winner. Here’s what helps:
- Use a large skillet so the sprouts aren’t crowded. Crowding causes steaming, not browning.
- Place sprouts cut side down in hot bacon fat (or oil) and leave them without stirring for 5-7 minutes. This helps them get a nice golden crust.
- Cook bacon first until crispy so you can use the rendered fat for flavor and better browning.
- Add garlic near the end to keep its flavor fresh and prevent burning.
- Season well with salt and pepper to balance the smoky and slightly sweet flavors.
Taking these steps means you’ll end up with sprouts that are tender inside, crispy and caramelized outside, and mixed perfectly with savory bacon. It’s simple but makes a big difference!
Equipment You’ll Need
- Large skillet – I recommend a wide skillet so the Brussels sprouts get good contact with the heat and caramelize evenly.
- Slotted spoon – helps you remove the crispy bacon easily without splashing hot grease.
- Knife and cutting board – for trimming and halving the Brussels sprouts.
- Measuring spoons – for accurate garlic and seasoning amounts.
- Optional: Tongs – useful for tossing the Brussels sprouts and bacon in the skillet.
Flavor Variations & Add-Ins
- Try different proteins: Swap bacon for pancetta, ham, or sausage to vary the flavor and texture.
- Add a touch of sweetness: Toss in a drizzle of balsamic vinegar or sprinkle some maple syrup for a sweet-savory combo.
- Include other veggies: Add chopped onions, garlic cloves, or diced carrots for extra flavor and color.
- Use different herbs and spices: Throw in red pepper flakes for heat or fresh parsley for brightness.
Bacon Brussels Sprouts
Ingredients You’ll Need:
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 2 tablespoons olive oil or bacon fat
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh rosemary or thyme sprigs (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook, making it ready in roughly 25 minutes total. It’s a quick and easy side dish that fits well into busy weeknights.
Step-by-Step Instructions:
1. Prep the Brussels Sprouts:
Start by washing the Brussels sprouts well. Cut off the tough ends and then slice each sprout in half from top to bottom. This helps them cook evenly and get those beautiful caramelized edges.
2. Cook the Bacon:
Heat a large skillet over medium heat. Add the chopped bacon and cook it until it’s nice and crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon from the pan, leaving the flavorful bacon fat behind to cook the sprouts in.
3. Cook the Brussels Sprouts:
If needed, add olive oil to the bacon fat to have about 2 tablespoons of fat in the pan. Place the halved Brussels sprouts in the skillet, cut side down. Don’t stir for 5-7 minutes so they can get golden and caramelized on the flat side.
4. Add Garlic and Finish Cooking:
Stir the sprouts gently, add the minced garlic, and cook for another 3-5 minutes until the sprouts are tender when you poke them with a fork. Season with salt and freshly ground black pepper.
5. Combine and Serve:
Return the crispy bacon to the skillet and toss everything together so that the bacon flavor infuses the Brussels sprouts. Garnish with fresh rosemary or thyme if you like, then serve warm and enjoy!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes! Just make sure to thaw them completely and pat dry to remove excess moisture before cooking. This helps them caramelize better and prevents sogginess.
What Can I Substitute for Bacon?
If you prefer a vegetarian option, try smoked tempeh or mushrooms for a similar smoky flavor. Pancetta or ham also work well if you want a different type of cured meat.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to keep the Brussels sprouts crispy.
Can I Make This Ahead of Time?
Absolutely! Cook the bacon and Brussels sprouts separately, then combine and reheat when ready to serve. This helps keep the sprouts from becoming too soft.
