Brussels Sprouts and Bacon

Make these yummy Brussel sprouts and bacon with this easy side dish that’s sure to become a family favorite. Get a salty, savory punch of flavor from the bacon with crispy yet tender Brussels sprouts.

When I married my husband 15+ years ago, he would barely eat anything made from scratch. He turned his nose up to tomatoes (unless it was a sauce on pizza), all ground meat, all fish, and pretty much all vegetables other than canned green beans.

While he’s come a LONG way since then, I was still shocked when he told me my roasted Brussel sprouts with bacon recipe was his favorite side dish!

Granted, it’s hard to hate anything with bacon, but the fact that he’s been requesting this nearly every week for several years now means it really is his favorite. I’m hoping that this recipe becomes a family favorite in your home, too!

BRUSSEL SPROUTS AND BACON

If you weren’t sold on “bacon,” I can think of a handful of reasons why you should make this roasted Brussel sprouts and bacon recipe:

• It’s easy to make.
• Just 5 ingredients.
• Great way to enjoy bacon and stretch it further.
• That slightly charred, crispy outside and tender inside…YUM!
• Makes great leftovers!
• My kids love it. Which means yours will probably like it too.
• My husband REALLY loves it. It really is a family favorite recipe!

BACON & BRUSSEL SPROUTS RECIPE INGREDIENTS

The ingredients for this bacon & Brussel sprouts recipe are quite simple – only two main ingredients in addition to seasonings that you likely have on hand already.

• Brussels Sprouts. I like using large sprouts because there’s less overall to cut, but any size will work. Be sure to slice them in half before cooking so they get tender on the inside as well as the outside!
• Bacon. Even the best bacon can make a lot of grease. If you have more than a few Tablespoons after cooking, drain some of it into a glass jar and set it aside.
• Garlic Powder + Salt + Pepper. All it takes are a few basic seasonings to elevate the flavor here. Wait to add salt and pepper until the bacon sprouts are nearly cooked – the bacon adds plenty of saltiness to the dish, so you’ll want to taste it first. (I love this salt.)
• Crushed Red Pepper Flakes (optional). For just a bit of spice. Leave it out if your family isn’t a fan.
• Balsamic Vinegar (optional). I don’t add the vinegar anymore, but you may need a splash if your family thinks the Brussels sprouts are bitter. Just a splash, though!

I started reading bacon labels when we did the Whole30, and I knew I wanted to find a higher-quality bacon. Now we get our uncured bacon from Butcher Box.

Butcher Box delivers grass-fed beef, pasture-raised and organic chicken, and heritage pork directly to your front door each month. You can read my honest review of Butcher Box here, and how to make Butcher Box worth the cost here.

HOW TO MAKE PAN-ROASTED BRUSSEL SPROUTS WITH BACON

Pan-roasted Brussel sprouts and bacon is a pretty straightforward side dish, but give yourself 30 minutes if you’ve never made it before. (Don’t worry, most of it is stirring.)

Step 1. Slice the bacon into bite-sized small pieces and cook the bacon on the stovetop in a large skillet (I use my 12” cast iron skillet) on medium-high heat until it’s done. Remove the bacon to a plate lined with a paper towel and keep the bacon grease in the pan. Drain any excess grease above a few Tablespoons.

Step 2. While the bacon is cooking, trim the stems of the Brussels sprouts and cut them in half from top to bottom. When the bacon is done, add the halved Brussels sprouts to the pan and stir well to coat with bacon fat. Cook until the Brussels sprouts are tender and slightly crispy, about 20-25 minutes, stirring occasionally.

Step 3. Add salt, pepper, garlic powder, and crushed red pepper (if using) and stir well. Season with salt and pepper to taste if you prefer additional flavor, and add a splash of balsamic vinegar, balsamic glaze, or a drizzle of maple syrup if the sprouts taste bitter or you want the extra flavor. Add the bacon, stir well, and serve!

Store any leftover Brussel sprouts and bacon in an airtight container in the refrigerator for up to 3 days. They may soften while stored, so reheat in a skillet to crisp them back up.

BEST TIPS FOR MAKING BRUSSELS SPROUTS AND BACON

To make cutting the bacon really easy, use kitchen shears to quickly chop it to the size you prefer.

You’ll notice that we’re using TWO pounds of Brussels sprouts and ONE pound of bacon. That’s on purpose, so we stretch our bacon and get more out of our grocery dollars. If you want to stretch it even further, sauté 1-2 diced onions in the bacon grease before adding the Brussels sprouts.

If you REALLY want to add flair to this recipe, add the onion I just mentioned above AND stir in 8 ounces of halved mushrooms halfway into the Brussels sprouts cooking time.

You could also make Brussel sprouts with bacon and cheese. A sprinkle of shredded mozzarella or Parmesan before serving would be delicious!

We use uncured bacon, but even the highest quality bacon is sometimes on the fatty side. If you have more than a few tablespoons of grease in your skillet, drain the bacon grease into a glass jar and set aside (we purposely keep peanut butter jars or jelly jars for this). That way, you can add more bacon grease if you need it, but your vegetables won’t be too greasy in the end.

Extra bacon fat is delicious in recipes like Fried Rice and Fried Sweet Potatoes and Runny Eggs!

SERVE WITH ROASTED BRUSSELS SPROUTS RECIPES

We love making crispy Brussel sprouts and bacon with steak on Friday night as our “date-night in” meal, but you can’t go wrong with any of these:

• Grilled chicken or Sheet Pan Chicken
• Maple-Glazed Pork Chops
• Blackened Salmon
• Balsamic Beef Pot Roast

We even serve this bacon and sprouts dish at Thanksgiving!

MACRO-FRIENDLY BRUSSEL SPROUTS AND BACON RECIPE

This recipe for bacon and Brussel sprouts gives you both protein and fat along with your serving of veggies.

Since bacon is a fairly fatty protein, spreading it out over a side dish recipe like this Brussels sprouts recipe helps keep the proportion of fat in check. The savory, salty flavor is very satiating, so you only need a small serving to feel satisfied.

Adding additional lean protein plus a lighter veggie side fills out your plate and keeps you on track for your macro goals.

And since Brussel sprouts with bacon and seasonings are lower in carbohydrates, you also have the option of including a complex carb like Brown Rice or a Baked Sweet Potato for a balanced meal.

SAUTEED BRUSSEL SPROUTS AND BACON FAQS

OTHER GREAT VEGGIE SIDES

• Pan-Roasted Broccoli
• Roasted Cabbage Wedges
• Sauteed Green Beans
• Lemon Butter Asparagus
• Instant Pot Steamed Vegetables
• Root Vegetable Sauté