Bacon Brussels Sprouts is a simple and tasty dish that brings together crispy bacon and tender, caramelized Brussels sprouts. The salty crunch of bacon pairs perfectly with the slight bitterness of the sprouts, making every bite a little bit addictive. It’s a great way to enjoy vegetables without any fuss.
I love making this dish when I want something quick but full of flavor. The bacon cooks first, releasing all that smoky goodness, and then it gets to mingle with the sprouts as they brown and soften. I usually throw in a little garlic or a splash of balsamic vinegar to add a bit of extra zing – it really wakes up the flavors.
This is my go-to side for dinners, especially when I’m serving something simple like roasted chicken or a nice steak. Everyone always asks for seconds, and I think it’s because it feels special without needing to be complicated. If you haven’t tried Brussels sprouts this way, I promise it could change your mind about them!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh, firm sprouts with bright green leaves work best. If you can’t find small ones, just halve larger sprouts. Frozen sprouts can be used but may be softer and less crisp.
Bacon: Choose thick-cut bacon for a meatier texture and richer flavor. Turkey bacon or vegetarian bacon strips can be swapped if you want less fat or a meat-free option.
Garlic: Fresh garlic gives the best aroma here. If you’re in a hurry, garlic powder works too, but add it a bit later so it doesn’t burn.
Olive Oil: This is optional if your bacon releases enough fat. Use a neutral oil like avocado or vegetable oil as a substitute to avoid overpowering flavors.
How Do I Get Crispy, Golden Brussels Sprouts Without Overcooking?
The key is to cook the sprouts cut-side down in the hot bacon fat (or oil). This helps them brown beautifully and get a slight crisp. Here’s what helps:
- Don’t move the sprouts around too much at first. Let them sit to form a crust.
- Use medium heat, not high heat, to avoid burning the bacon fat or sprouts.
- Flip them once they are nicely browned, then cook another few minutes to finish.
- Adding garlic after the first browning prevents it from burning and turning bitter.
With these tips, you get sprouts that are tender inside, crispy outside, and infused with rich bacon flavor every time.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed skillet to evenly cook the Brussels sprouts and bacon without burning.
- Slotted spoon – makes it easy to remove the crispy bacon pieces and drain excess fat.
- Cutting board and knife – for trimming and halving the Brussels sprouts.
- Measuring spoons – to add garlic and seasonings accurately.
Flavor Variations & Add-Ins
- Swap bacon for pancetta or sausage crumbles to change the flavor profile while keeping it savory.
- Add a splash of balsamic vinegar or lemon juice at the end for a bright, tangy finish.
- Mix in toasted nuts like walnuts or almonds for crunch and added richness.
- Stir in grated Parmesan or Gorgonzola cheese for extra cheesy goodness.
Bacon Brussels Sprouts Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices of bacon, chopped
- 2 cloves garlic, minced
Seasoning and Garnish:
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish (optional)
- 1 tablespoon olive oil (optional, if needed)
How Much Time Will You Need?
This dish takes about 15 to 20 minutes to prepare and cook. It’s quick and easy, making it a great side for any meal!
Step-by-Step Instructions:
1. Cook the Bacon:
Place a large skillet over medium heat and add the chopped bacon. Cook until the bacon is crispy, which usually takes about 5 to 7 minutes. Use a slotted spoon to remove the bacon pieces and put them aside. Leave the bacon fat in the pan for cooking the Brussels sprouts.
2. Prepare the Brussels Sprouts:
If the skillet has too little bacon fat, add 1 tablespoon of olive oil. Then, add the halved Brussels sprouts to the skillet, placing them cut side down. Let them cook without stirring for 5 to 7 minutes until they develop a nice golden-brown crust.
3. Finish Cooking and Season:
Turn the Brussels sprouts over and add the minced garlic. Cook for another 5 minutes, stirring occasionally, until the sprouts are tender. Return the crispy bacon to the pan and toss everything together. Season with salt and black pepper to your taste.
4. Serve:
Garnish with fresh parsley if you like, and serve warm. Enjoy your flavorful Bacon Brussels Sprouts!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts, but thaw and drain them well before cooking to avoid extra moisture. Keep in mind they might be softer and won’t get as crispy as fresh ones.
How Can I Make This Dish Vegetarian?
Try swapping the bacon for smoked tempeh or a vegetarian bacon alternative. Add a bit of smoked paprika to the sprouts for that smoky flavor.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the sprouts from getting soggy.
Can I Prepare This Recipe Ahead of Time?
Yes! Cook the bacon and Brussels sprouts separately, then combine and reheat before serving. This helps maintain crispness and makes for easier meal prep.
