Make these yummy Brussel sprouts and bacon with this easy 5-ingredient recipe. Get that salty, savory punch of flavor from the bacon with a healthy, tender side dish that’s sure to become a family favorite!
When I married my husband 15+ years ago, he would barely eat anything I made for him. 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 bacon Brussels sprouts 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 Brussel sprouts and bacon recipe:
- My kids love it. Which means yours will probably like it too.
- My husband REALLY loves it. It really is a family favorite recipe!
- It’s easy to make.
- Just 5 ingredients.
- Great way to enjoy bacon and stretch it further.
- Makes great leftovers!
BRUSSELS SPROUTS RECIPE INGREDIENTS
The ingredients for this bacon Brussels sprouts recipe are quite simple – only two main ingredients in addition to seasonings that you likely have on hand in your kitchen 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.
- Crushed red pepper (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!
A NOTE ABOUT THE BACON
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.
The search for high-quality meat ends here. Amazing taste. Humanely raised and delivered to your door. Sign up today! Click this link to claim the current offer!
HOW TO MAKE PAN-ROASTED BRUSSEL SPROUTS WITH BACON
Pan-roasted Brussel sprouts with 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-size 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 ends 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 grease. 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 or a drizzle of maple syrup if the sprouts taste bitter. 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.
BEST TIPS FOR MAKING BRUSSEL SPROUTS WITH 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!
SAUTEED BRUSSELS SPROUTS AND BACON FAQS
What meat pairs well with Brussels sprouts?
We love making Brussel sprouts and bacon with steak on Friday night as our “date-night in” meal, but you can’t go wrong with grilled chicken or Maple-Glazed Pork Chops either. Blackened Salmon with Brussels sprouts would also be delicious! We even serve these sprouts and bacon at Thanksgiving!
Psst! Quality meat is important to us, so we buy grass-fed and grass-finished beef from Butcher Box. Their steaks are AMAZING, and much more affordable than our local steakhouse! Crumbs readers can save HERE with a special offer!
How do you make Brussels sprouts less bitter?
Brussels sprouts taste bitter because they come from the cabbage family, but you can tame this by adding acid. A quick splash of balsamic vinegar is a great idea, or even distilled vinegar or rice wine vinegar is good if you don’t want the balsamic flavor.
What size Brussels sprouts are best?
I’ve made these pan-roasted Brussel sprouts with all sizes of sprouts – small, medium, and large – and it doesn’t matter what size sprouts you choose. What does matter though, is that you cut them in half from top to bottom. Otherwise, the inside of the sprout will remain tough while the outside gets tender.
OTHER GREAT VEGGIE SIDES
- Pan-Roasted Broccoli
- Roasted Cabbage Wedges
- Sauteed Green Beans
- Lemon Butter Asparagus
- Instant Pot Steamed Vegetables
- Root Vegetable Sauté
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Make these yummy Brussel sprouts and bacon with this easy 5-ingredient recipe. Get that salty, savory punch of flavor from the bacon with a healthy, tender side dish that’s sure to become a family favorite!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: Sides
- Method: Stove Top
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 lbs Brussels sprouts, trimmed and halved
- 1 lb bacon, sliced into bite-size pieces
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp crushed red pepper (optional)
- Splash of balsamic vinegar (optional)
Instructions
- Slice the bacon into bite-size pieces and cook in a large skillet until it’s done. (I use my 12” cast iron skillet).
- Line a plate with paper towels and use a slotted spoon to remove the bacon from the pan to the plate. Keep the bacon grease in the pan. (See notes below.)
- As the bacon is cooking, trim the ends of the Brussels sprouts and cut them in half from top to bottom.
- When the bacon is done, add the Brussels sprouts to the pan and stir well to coat with bacon grease. Cook over medium heat and stir every 5-7 minutes or so. Cook until the Brussels sprouts are tender, about 20-25 minutes.
- Season the Brussels sprouts with salt, pepper, garlic powder, and crushed red pepper and stir well. Add the bacon, stir well, and serve!
Notes
- 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 if you need it, but your vegetables won’t be too greasy in the end.
- I don’t add the balsamic vinegar anymore, but you may need a splash if your family thinks the Brussels sprouts are bitter. Just a splash though!
Nutrition
- Serving Size: 6 oz
- Calories: 285
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