There are a few dishes I can always count on to disappear fast at the dinner table—and this Brussels sprouts and bacon combo is one of them. It’s just two ingredients, but the flavor is so rich and satisfying, you’d think it took a lot more effort. Whether I’m serving it on a regular weeknight or next to the roast turkey on Thanksgiving, it always hits the right spot.
Why This One’s a Keeper
I’ve always liked Brussels sprouts, but once I started cooking them in bacon fat, I fell completely in love. The sprouts soak up all that salty, smoky goodness, and you get these crispy, golden edges that are kind of addictive. It’s the kind of side dish that steals the spotlight from the main course.
This is also one of my favorite low-effort recipes. It comes together quickly in one skillet, doesn’t need a ton of prep, and works with just about any meal. Plus, if you’ve got someone at the table who claims to “hate Brussels sprouts,” this is the recipe that might just change their mind. I’ve seen it happen.
Simple Ingredients, Big Flavor
Brussels Sprouts
Look for fresh sprouts that are firm, green, and not too big. The smaller ones tend to be sweeter and cook a bit faster. I always give them a good rinse and trim off any tough outer leaves before halving them.
Bacon
Use your favorite kind—thick-cut, applewood-smoked, whatever you love. I usually slice it with kitchen shears right into the pan. The leftover bacon grease is where the magic happens—it gives the sprouts their golden color and makes them extra flavorful.
My Go-To Method (And Why It Works)
Here’s how I like to cook this dish:
- Start with the bacon.
Chop it up and get it sizzling in a skillet. Once it’s nice and crispy, scoop it out and leave all that glorious fat behind. - Toss in the Brussels.
Add your halved sprouts straight into the pan and stir them so they’re coated in the bacon drippings. That’s your flavor base. - Steam a bit, then sear.
Cover the pan for a few minutes to let the sprouts steam and soften. Then take off the lid and cook uncovered until they’re browned and crisp around the edges. - Add the bacon back.
Stir the crispy bacon into the sprouts at the end so it stays crunchy.
That’s it. Season with salt and pepper to taste, and it’s ready to serve.
Cooking Notes From My Kitchen
- If you’re using larger Brussels sprouts, just give them a few extra minutes under the lid to soften up.
- Don’t skip the lid step—it helps them cook through without burning before the centers are tender.
- If the pan seems dry after the bacon’s out, add a drizzle of olive oil or a small pat of butter.
- I like mine extra brown and crispy, so I’ll often leave them uncovered for a few more minutes before serving.
Fun Twists You Can Try
This dish is perfect just as it is, but every once in a while I switch it up depending on what’s in the pantry:
- A drizzle of maple syrup toward the end adds a sweet contrast to the salty bacon.
- A splash of balsamic glaze gives it a bit of tangy richness—great for holiday meals.
- If I have garlic on hand, I’ll mince a clove or two and add it to the sprouts just before finishing.
Frozen sprouts? I’ve tried them in a pinch. They can work if you thaw them first and pat them dry, but the texture isn’t quite the same. Fresh is best here.
What Pairs Well With This Side
Honestly, this dish goes with just about anything:
- Weeknight dinners: Serve it alongside roasted chicken, baked pork chops, or a creamy pasta.
- Holiday meals: It’s one of my go-to sides for Thanksgiving and Christmas—especially because it doesn’t take up oven space.
- Hearty mains: Try it with pot roast, meatloaf, or even grilled steak.
Sometimes I even toss the leftovers into scrambled eggs the next morning. Highly recommend.
Brussels Sprouts and Bacon
Brussels sprouts get a golden, savory upgrade in this easy skillet recipe, where they’re pan-roasted in smoky bacon drippings until tender and crisp around the edges. It’s the kind of two-ingredient side dish that disappears faster than anything else on the table.
Ingredients
- 24 Brussels sprouts, trimmed and halved
- ½ pound bacon, sliced into bite-sized pieces
- Salt and freshly ground black pepper, to taste
Instructions
- Start by adding the chopped bacon to a skillet set over medium-high heat. Let it sizzle away until it turns perfectly crispy and golden. Scoop it out with a slotted spoon and transfer to a plate lined with paper towels—don’t drain the fat from the pan.
- Toss in the halved Brussels sprouts, stirring them around so they soak up all that flavorful bacon grease. Pop a lid on the pan, lower the heat to medium-low, and let the sprouts steam gently for about 5 minutes.
- Now, remove the lid and add the bacon back in. Continue cooking, uncovered, for another few minutes until the Brussels sprouts are browned and cooked to your liking. Want them extra soft? Just cover the pan again briefly, but keep an eye on them so they don’t burn.
- Finish with a pinch of salt and pepper if needed. Serve hot and crisp—straight from the pan!
Notes
- If you’re working with extra-large Brussels sprouts, they’ll need a few extra minutes in the pan to soften through. Just adjust the time based on size and your preferred level of doneness.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 311Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 56mgSodium 1055mgCarbohydrates 10gFiber 3gSugar 2gProtein 22g
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.
Storing and Reheating Leftovers
If you’ve got leftovers (which doesn’t happen often in my house), store them in an airtight container in the fridge for up to 3 days. Keep in mind, they’ll soften a bit in the fridge, but the flavor is still great.
To reheat:
- Use a skillet on low heat for the best texture.
- The oven works well too—about 10 minutes at 350°F will crisp them up again.
- I don’t love microwaving these since it makes the bacon soggy, but it’s fine if you’re in a rush.
Freezing? You can, but the texture of both the sprouts and bacon changes a bit. I usually skip freezing and just eat them up within a few days.
Try Other Brussel Sprout Recipes:
