Bacon Brussels Sprouts are a deliciously simple dish that combines the crispy, smoky goodness of bacon with the tender, slightly sweet flavor of roasted Brussels sprouts. The contrast between the crunchy bacon bits and the soft sprouts makes every bite really satisfying. It’s a great way to enjoy a classic veggie with a tasty twist.
I love making this dish when I want something quick but full of flavor. The bacon fat really brings out the natural sweetness in the Brussels sprouts, and cooking them together means the flavors get to mingle so well. I usually toss them in a little bit of olive oil and season with pepper before roasting, then sprinkle the cooked bacon on top. It’s an easy trick that makes this side feel special without much effort.
This recipe is perfect alongside a simple roast chicken or even as a snack during a casual get-together. I find that everyone always asks for seconds, especially when the bacon is extra crispy. It’s a wonderful way to get a little green on your plate while keeping things comforting and tasty. Plus, it’s one of those dishes that even Brussels sprouts skeptics tend to love!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh and firm sprouts work best here. Smaller ones tend to be sweeter and cook more evenly. If you don’t have Brussels sprouts, baby bok choy or cabbage could be a substitute for a similar texture and taste.
Bacon: Bacon adds smoky, salty crunch that complements the sprouts. Turkey bacon or plant-based bacon alternatives can work if you want a lighter or vegetarian option. Just adjust cooking time as these may cook faster.
Olive Oil: Optional, used when the bacon fat isn’t quite enough. You can swap it for avocado oil or any neutral cooking oil. For a richer taste, butter is a nice swap.
Garlic & Balsamic Vinegar: Garlic is optional but adds great flavor depth. Balsamic vinegar gives a gentle tang and sweetness—feel free to leave it out or replace it with lemon juice for a fresher twist.
How Do You Get Brussels Sprouts Perfectly Crisp and Tender?
The key is cooking the sprouts cut side down in hot fat without moving them at first.
- Trim and halve the sprouts so they cook evenly.
- Cook bacon first to get fat and flavor; keep the fat in the pan.
- Add sprouts cut side down and give them 5-7 minutes on medium-high heat to brown well.
- Once browned, stir and continue cooking to make sure they’re tender.
- This method locks in sweetness and creates that delicious, slightly crispy texture.
Don’t rush this step! Patience will give you sprouts with great color and nutty richness.
Equipment You’ll Need
- Large skillet – A wide, heavy skillet ensures even cooking and browning of the Brussels sprouts.
- Slotted spoon – Helps remove crispy bacon without draining all the fat.
- Knife and cutting board – For trimming and halving the Brussels sprouts easily.
- Measuring spoons – To measure olive oil, balsamic vinegar, and seasonings.
Flavor Variations & Add-Ins
- Use pancetta or prosciutto instead of bacon for a different smoky flavor.
- Stir in a sprinkle of Parmesan cheese just before serving for extra richness.
- Add chopped chestnuts or walnuts for crunch and nutty flavor.
- Switch balsamic vinegar with lemon juice or apple cider vinegar for a tangier twist.
How to Make Bacon Brussels Sprouts
Ingredients You’ll Need:
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 1 tablespoon olive oil (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1-2 cloves garlic, minced (optional)
- 1 teaspoon balsamic vinegar (optional, for a slight tang)
Time Needed:
This recipe takes about 15 minutes to prepare and cook. Prep the Brussels sprouts and bacon, then cook everything in about 10-12 minutes. It’s a quick and simple side dish that comes together fast!
Step-by-Step Instructions:
1. Prep Your Brussels Sprouts:
Start by trimming off the ends of the Brussels sprouts and removing any yellow or unhealthy outer leaves. Then, cut each sprout in half so they’ll cook evenly and crisp up nicely.
2. Cook the Bacon:
Place the chopped bacon in a large skillet over medium heat. Cook it until crispy, about 6 to 8 minutes. Using a slotted spoon, remove the bacon pieces and set them aside, but keep the bacon fat in the skillet—it’s packed with flavor for the sprouts!
3. Sauté the Brussels Sprouts:
If there’s not enough bacon fat in the skillet, add a tablespoon of olive oil. Add the halved Brussels sprouts to the pan, cut side down. Let them cook on medium-high heat for 5 to 7 minutes without stirring so they caramelize and develop a nice brown color.
4. Finish Cooking the Sprouts:
Once the bottoms are browned, stir or flip the sprouts. Add minced garlic if you like, and cook everything together for another 5 minutes until the sprouts are tender and browned all over.
5. Season and Add Final Touches:
Season the Brussels sprouts with salt and freshly ground black pepper to your taste. If you want a little zing, drizzle with balsamic vinegar and toss everything to coat well.
6. Mix in the Bacon:
Return the crispy bacon pieces to the skillet. Stir until the sprouts and bacon are evenly combined and warm.
7. Serve and Enjoy!
Take your skillet off the heat and serve your delicious bacon Brussels sprouts right away as a savory side dish!
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 excess moisture. Pat them dry with paper towels to help achieve a nice caramelized texture.
What Can I Substitute for Bacon?
If you want a vegetarian option, try smoked tempeh or vegan bacon alternatives. For a different flavor, pancetta or prosciutto works well too. Adjust cooking time to avoid burning these thinner cuts.
How Should I Store Leftovers?
Store leftover bacon Brussels sprouts in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat to keep them from getting soggy.
Can I Make This Recipe Ahead of Time?
Absolutely! You can cook the Brussels sprouts and bacon separately, then combine and reheat before serving. This is handy for busy days or entertaining guests.