Brussels sprouts used to be the vegetable everyone loved to hate. I remember pushing them around my plate as a kid, trying to hide them under my mashed potatoes. But somewhere along the way, I discovered the secret to making them actually taste good.
The trick is bacon. Everything’s better with bacon, right? When you cook brussels sprouts with crispy bacon, something magical happens. The bacon fat coats each little sprout, and they get all caramelized and crispy on the outside while staying tender inside. Even my kids ask for seconds now.
This recipe is perfect for weeknight dinners or holiday sides. It takes about 20 minutes from start to finish, and you only need one pan. Plus, it makes your whole kitchen smell incredible. Trust me, this might just change how your family feels about brussels sprouts forever.
Why You’ll Love This Bacon Brussels Sprouts
- Quick weeknight side dish – Ready in just 20-30 minutes, this recipe is perfect when you need a tasty vegetable side without spending hours in the kitchen.
- Simple ingredients – With just bacon, Brussels sprouts, salt, and pepper, you probably already have everything you need to make this dish tonight.
- Bacon makes everything better – The crispy bacon adds a smoky, salty flavor that transforms Brussels sprouts into something even veggie skeptics will love.
- Easy preparation – Just trim, halve, and cook – no complicated techniques or fancy equipment required to get delicious results.
- Converts Brussels sprouts haters – The combination of crispy bacon fat and caramelized sprouts creates a side dish that might just change minds about this often-misunderstood vegetable.
What Kind of Brussels Sprouts Should I Use?
Fresh Brussels sprouts are definitely the way to go for this recipe, and you’ll want to look for ones that are bright green and feel firm when you squeeze them gently. Smaller Brussels sprouts tend to cook more evenly and have a sweeter flavor, but medium-sized ones work great too. Avoid any that have yellow or wilted outer leaves, or feel soft and squishy. When you’re prepping them, just trim off the stem end and remove any damaged outer leaves before halving them – this helps them cook evenly and soak up all that delicious bacon flavor.
Options for Substitutions
This simple recipe is pretty straightforward, but here are some swaps you can make:
- Bacon: If you don’t have bacon, try pancetta, prosciutto, or even turkey bacon for a lighter option. You could also use diced ham or skip the meat entirely and add olive oil with a pinch of smoked paprika for that smoky flavor.
- Brussels sprouts: This is the star of the show, so I wouldn’t recommend substituting these. However, if you absolutely can’t find fresh ones, frozen Brussels sprouts will work – just thaw and pat them dry first to avoid excess water in the pan.
- Salt and pepper: Feel free to get creative with seasonings! Garlic powder, onion powder, red pepper flakes, or even a splash of balsamic vinegar at the end can add extra flavor to your sprouts.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with Brussels sprouts is overcooking them, which turns these little cabbages into mushy, bitter disappointments – aim for tender with a slight bite and bright green color.
Don’t crowd your pan when cooking the Brussels sprouts, as this causes them to steam rather than get that nice caramelized exterior you’re after, so cook in batches if needed.
Another common error is not rendering the bacon fat properly before adding the sprouts – let those bacon pieces get crispy and release their fat first, then use that flavorful grease to cook your vegetables.
Make sure to cut your Brussels sprouts into similar sizes so they cook evenly, and if some of the outer leaves fall off during prep, don’t toss them – they’ll get crispy and add great texture to the dish.
What to Serve With Bacon Brussels Sprouts?
These bacon brussels sprouts make an amazing side dish that pairs perfectly with just about any main course you can think of. I love serving them alongside roasted chicken, grilled pork chops, or even a simple steak – the smoky bacon flavor complements meat dishes really well. They’re also great with mashed potatoes or rice to help balance out the rich, savory flavors. For a lighter option, try them with a piece of baked salmon or as part of a bigger spread with other roasted vegetables.
Storage Instructions
Refrigerate: Pop your leftover bacon Brussels sprouts in an airtight container and they’ll keep in the fridge for up to 4 days. The bacon fat helps keep everything tasty, and honestly, they’re almost as good cold the next day as they are hot!
Freeze: You can freeze these for up to 3 months in a freezer-safe container. Just know that the Brussels sprouts might get a bit softer after thawing, but the flavors will still be great for adding to soups or grain bowls.
Warm Up: Toss them in a hot skillet for a few minutes to crisp up the bacon again, or microwave on medium power for about 60-90 seconds. I actually love reheating these in the oven at 400°F for about 5 minutes to get that nice roasted texture back.
| Preparation Time | 5-10 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1050
- Protein: 32-38 g
- Fat: 72-84 g
- Carbohydrates: 36-46 g
Ingredients
- 8 oz bacon, chopped
- 24 brussels sprouts, trimmed and halved
- Salt, as needed
- Black pepper, as needed
Step 1: Cook the Bacon
- 8 oz bacon, chopped
Heat a skillet over medium-high heat.
Add the chopped bacon and cook, stirring occasionally, until the bacon is crispy and browned.
Once crispy, transfer the bacon pieces onto a paper towel lined plate to drain, leaving the bacon grease in the skillet.
Step 2: Sauté the Brussels Sprouts
- 24 Brussels sprouts, trimmed and halved
Add the trimmed and halved Brussels sprouts to the skillet with the reserved bacon grease.
Stir the sprouts so they are well coated in the grease.
Cover the skillet with a lid, reduce the heat to medium-low, and cook for 5 minutes to allow the sprouts to begin softening and browning.
Step 3: Finish Cooking and Combine
- cooked bacon from Step 1
- Brussels sprouts from Step 2
Remove the lid and add the crispy bacon from Step 1 back to the pan with the Brussels sprouts.
Continue to cook, uncovered, for several more minutes, until the Brussels sprouts are as browned and tender as you like.
You can cover the pan again if you want the sprouts extra soft—just be careful not to let them scorch.
I like to let them get a little caramelized on the cut side for extra flavor.
Step 4: Season and Serve
- salt, as needed
- black pepper, as needed
Taste the Brussels sprouts and bacon mixture and season with salt and black pepper as needed.
Serve immediately while hot.
Perfect Bacon Brussels Sprouts
Ingredients
- 8 oz bacon, chopped
- 24 Brussels sprouts, trimmed and halved
- salt, as needed
- black pepper, as needed
Instructions
- Heat a skillet over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until the bacon is crispy and browned. Once crispy, transfer the bacon pieces onto a paper towel lined plate to drain, leaving the bacon grease in the skillet.
- Add the trimmed and halved Brussels sprouts to the skillet with the reserved bacon grease. Stir the sprouts so they are well coated in the grease. Cover the skillet with a lid, reduce the heat to medium-low, and cook for 5 minutes to allow the sprouts to begin softening and browning.
- Remove the lid and add the crispy bacon from Step 1 back to the pan with the Brussels sprouts. Continue to cook, uncovered, for several more minutes, until the Brussels sprouts are as browned and tender as you like. You can cover the pan again if you want the sprouts extra soft—just be careful not to let them scorch. I like to let them get a little caramelized on the cut side for extra flavor.
- Taste the Brussels sprouts and bacon mixture and season with salt and black pepper as needed. Serve immediately while hot.
