This simple Brussels sprouts with bacon recipe is one of those reliable sides I keep going back to. With just two ingredients, it’s surprisingly big on flavor.
I’ve been making this for years, especially when I want something low-fuss but tasty enough to get even sprout skeptics on board. The secret? Letting the bacon do the heavy lifting by lending all its savory, smoky goodness to those green little cabbages.
Why I Keep Making This Again and Again
Brussels sprouts on their own can be great, but let’s be honest—bacon turns them into a side that disappears fast at the table.
I always think back to one holiday dinner when my uncle (a lifelong Brussels sprouts hater) took seconds because, in his words, “they taste like little bacon bombs.”
That’s really the magic here. Frying the sprouts in bacon fat gives them a caramelized edge you can’t get any other way.
I love that it’s quick enough for a Tuesday night but special enough to make for guests without worrying about a complicated side dish. Around the holidays, this recipe has become almost a tradition in my house—so much so that someone always asks, “You’re making the sprouts with bacon, right?”
What You’ll Need to Make It
- Brussels sprouts – I like to buy them fresh from the market when they’re bright green. Avoid any with too many yellow leaves. Smaller sprouts are usually sweeter, which is great if you’re cooking for kids or picky eaters.
- Bacon – I go for thick-cut if I want extra chew, but regular bacon crisps up nicely. Don’t throw away the rendered fat—it’s the key to getting those sprouts brown and flavorful.
Whenever I pick Brussels sprouts, I try to choose ones that are roughly the same size so they cook evenly. Nothing worse than biting into one that’s overdone and another that’s half-raw.
Tips from My Kitchen
Over the years, I’ve found a few tricks that help every time:
- Steam, then sear. Start with the lid on to let them steam in their own moisture. This softens them up without boiling.
- Go low and slow. If the heat is too high at first, they’ll brown too fast on the outside but stay tough in the middle.
- Size matters. If you’re using large Brussels sprouts, you’ll need to cook them longer. I often slice bigger ones into quarters instead of halves to speed things up.
Another tip I swear by: Don’t crowd the pan. Give those sprouts space to get a good sear. If you’re cooking for a crowd, do it in batches.
How I Make Brussels Sprouts with Bacon at Home
Here’s exactly how I do it most nights:
- Cut the bacon into small, bite-size pieces. I usually use kitchen shears—it’s faster and less messy.
- In a big skillet (I love using my old cast iron pan for this), fry the bacon until it’s crisp. Transfer it to a plate with paper towels, but leave the glorious bacon fat in the pan.
- Add the halved Brussels sprouts. Toss them well so they soak up all that flavor.
- Cover the pan and lower the heat a bit. Let them cook for around 5 minutes so they soften.
- Remove the lid, return the bacon to the pan, and keep cooking until the sprouts are golden and tender. Add salt and pepper if you like.
Honestly, it’s the kind of recipe you barely need to think about once you know the steps. Perfect for those busy weeknights when you still want real food.
My Favorite Ways to Change It Up
I usually keep it super simple with just the two ingredients, but I’ve experimented when I’m in the mood:
- A drizzle of maple syrup in the last minute for a sweet-savory contrast. It’s amazing for fall meals.
- A splash of balsamic glaze for some tangy depth.
- A sprinkle of crushed red pepper if I want a little heat.
I haven’t loved frozen Brussels sprouts for this—they tend to get watery and mushy—but if that’s what you have, let them thaw completely and cut cooking time so they don’t fall apart.
What I Like to Serve It With
This side dish pairs with just about anything, which is why I make it so often. Some of my personal favorites:
- Roast chicken with a simple pan gravy
- Pork chops (especially if they’re baked with apples)
- A juicy steak on date night
- Turkey at Thanksgiving
- A quick weeknight salmon fillet
It’s flexible enough to go from a Sunday dinner with family to a holiday feast.
How I Store and Reheat Leftovers
If there are any leftovers (rare in my house), I store them in an airtight container in the fridge for up to three days.
They’ll soften a bit over time, but they’re still delicious.
To reheat, I use a skillet over low heat to keep them from getting soggy. The oven works well too if I have a bigger batch.
I don’t usually freeze them because the texture of both the bacon and the sprouts can suffer. But honestly, these are so good they don’t last long enough to worry about that.
I hope you give this recipe a try in your own kitchen. It’s one of those simple dishes that feels like a little secret weapon—effortless but guaranteed to win people over.
If you make it, let me know how it turns out! I’m always curious how others make it their own.
Brussels Sprouts and Bacon
Brussels sprouts and bacon make a no-fuss side dish that’s full of rich, savory flavor and irresistible crispy edges.
Ingredients
- 2 dozen Brussels sprouts, trimmed and halved
- ½ pound bacon, chopped into bite-sized pieces
- Salt and freshly ground black pepper, to taste
Instructions
- Start by heating a large skillet over medium-high heat. Add the chopped bacon and cook until it's golden and crisp, stirring occasionally so it cooks evenly.
- Once done, transfer the bacon to a paper towel-lined plate and leave the rendered fat in the pan.
- Add the halved Brussels sprouts to the skillet. Stir them around so they’re well coated in the bacon grease. Lower the heat to medium-low, cover the pan with a lid, and let the sprouts cook for about 5 minutes to soften
- Remove the lid, return the cooked bacon to the skillet, and continue cooking uncovered for several more minutes.
- Stir occasionally, letting the sprouts brown and caramelize to your liking. If you prefer them extra soft, you can cover the pan again briefly—just watch closely so they don’t burn.
- Season with salt and pepper as needed. Serve hot and enjoy!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 288Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 56mgSodium 1042mgCarbohydrates 5gFiber 2gSugar 1gProtein 21g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
