Easy Brussels Sprouts and Bacon Recipe (2024)

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This Brussels sprouts and bacon recipe is a super delicious 2-ingredient side dish that the whole family will love. It’s easy and fast!

I have even more Brussels sprout side dish recipes on the blog, including my Easy Roasted Brussels Sprouts and Brussels Sprouts Gratin.

Easy Brussels Sprouts and Bacon Recipe (1)

Why you’ll love it

Bacon and Brussels sprouts just go together. This simple side dish is definitely worth making. I’m a big fan of just plain ‘ole Brussels sprouts, but dressing them up every now and then is good as well. The crispy, savory quality the bacon adds is a game changer.

I cook the Brussels sprouts in the bacon fat for extra flavor. Yes, that’s why they’re completely irresistible! These babies are ideal for pairing with any meal, and my readers especially enjoy them around the holidays because they’re just so simple and satisfying.

What you’ll need

  • Brussels sprouts – choose fresh ones with a bright green color and no yellow leaves. In general, the smaller ones will be a little bit sweeter. Make sure they’re roughly similar in size.
  • Bacon – the leftover grease from frying helps get the sprouts beautifully browned and infused with flavor
Easy Brussels Sprouts and Bacon Recipe (2)

Helpful tips

  • Brussels sprouts can be a bit tough, so the first part of the cooking process is done with the pan’s lid on. This traps the steam and cooks them faster. I keep the heat relatively low so they don’t brown too quickly. There’s no need to boil them first.
  • You finish the cooking process with the lid off and then brown them even more to your liking if you wish.
  • I used small-to-average size Brussels for this recipe. If you use larger ones, cooking time will need to increase from what I suggest in the recipe.

How to make Brussels sprouts with bacon

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

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Cut the bacon up into small pieces. In a skillet, fry until crispy. Transfer to a plate lined with paper towel, making sure to leave the remaining grease in the pan. Add the halved Brussels sprouts, and stir to coat them.

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Cover the pan with a lid, reduce the heat, and cook for about 5 minutes. Return the bacon to the pan. Cook, uncovered, until the sprouts are golden brown and tender. Season with salt & pepper if desired, and serve right away.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • The beauty of this recipe is that it only needs two ingredients, but readers have successfully changed it up!
  • Try a hint of maple syrup or balsamic glaze for a sweet touch towards the end of the cooking time.
  • We haven’t tested with frozen Brussels sprouts, but they may turn out mushy. If they’re all you have, let them thaw before cutting into halves, and perhaps cook for less time.
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What to serve with Brussels sprouts and bacon

  • This side dish is the perfect accompaniment to a pot roast or Simple Filet Mignon for a special occasion or even a Thanksgiving Turkey.
  • It goes with pretty much any main course, in my opinion! Try it with my Creamy Chicken in White Wine Sauce for a delicious, quick weeknight meal.

Leftovers and storage

  • Leftover Brussels sprouts will keep in an airtight container stored in the fridge for a few of days. Keep in mind they will soften up over time.
  • Reheat in a saucepan over a low heat until they’re warmed through again, or you could even use the oven.
  • You could try freezing leftovers, but the bacon may come out less crispy.

More easy side dishes

  • Easy Roasted Green Beans
  • Roasted Red Potatoes
  • Simple Sautéed Leeks
  • Sautéed Spinach with Bacon
  • The Best Creamed Spinach
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I hope you’ll give this easy Brussels sprouts side dish recipe a try! Questions, or want to leave a review? Let me know in the comments below. You can also find me on Instagram.

Easy Brussels Sprouts and Bacon Recipe (7)

4.93 from 88 votes

Brussels Sprouts and Bacon Recipe

By Natasha Bull

This Brussels sprouts and bacon recipe is a super delicious 2-ingredient side dish that the whole family will love. It's easy and fast!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

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Ingredients

  • 1/2 pound bacon cut into small pieces
  • 2 dozen Brussels sprouts trimmed & halved
  • Salt & pepper to taste

Instructions

  • Fry the bacon in a skillet over medium-high heat until crispy.

  • Transfer the bacon to a paper towel lined plate, and leave the grease in the pan.

  • Add the Brussels sprouts to the pan, stir them until they’re nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.

  • Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don’t scorch.

  • Season with salt & pepper if needed. Serve immediately.

Notes

  • I use small-to-average size Brussels sprouts. If you use giant ones, cooking time will definitely need to increase.

Nutrition

Calories: 285kcal, Carbohydrates: 11g, Protein: 11g, Fat: 23g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 404mg, Potassium: 556mg, Fiber: 4g, Sugar: 3g, Vitamin A: 881IU, Vitamin C: 97mg, Calcium: 51mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on September 21, 2018. It’s been updated with new photos and better instructions but is the same great recipe!

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Easy Brussels Sprouts and Bacon Recipe (8)

Hi! I’m Natasha.

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Easy Brussels Sprouts and Bacon Recipe (2024)

FAQs

Do you have to boil brussel sprouts before frying? ›

It's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan. When you boil them, the water should be well salted which allows seasons the sprouts from the inside out for best flavour all the way through.

Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Why boil brussel sprouts before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

What goes well with Brussels sprouts? ›

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

Should you cut brussel sprouts in half before cooking? ›

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

Why won't my brussel sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

Is it better to steam or boil Brussels sprouts? ›

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

What happens if you don't wash brussel sprouts? ›

Generally speaking (and especially if aphids are not evident), you don't have to wash Brussels sprouts because you are already “cleaning” them by trimming off the bottom and then peeling away a few outer leaves.

Why are my oven roasted brussels sprouts mushy? ›

Moisture is the enemy of crispiness.

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.

Do you cook brussel sprouts up or down? ›

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

How long should I parboil Brussels sprouts? ›

Bearing in mind that the aim of parboiling foods is to only partially cook them, it takes very little time at all to parboil Brussels sprouts. Just three to four minutes is all you'll need to soften them and you can tell when they are ready to drain because they will turn bright green.

What gives brussel sprouts a better taste? ›

There are 2 magical ingredients that will bring your brussels sprouts to the next level. Salt, and oil. That's pretty much all there is too it! A nice olive oil will give them a dose of healthy fats, which will keep you feeling full and satisfied even longer.

What organs are brussel sprouts good for? ›

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

What do you put on top of Brussels sprouts? ›

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

Should I blanch brussel sprouts before pan frying? ›

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

Can we have sprouts without boiling? ›

Consuming raw sprouts can cause food poisoning. This may happen because for germinating the seeds for making sprouts, they need to be kept in warm and moist places. These conditions also favor the growth of harmful bacteria such as E.

Should I boil Brussels sprouts before grilling? ›

Because the Brussels sprouts won't fully cook in the time it takes to grill them, it's best to pre-cook them. Either steam or cook in boiling, salted water until they are just fork-tender, about 5 minutes.

References

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