Easy Brussels Sprouts with Bacon are the quintessential winter side dish that is perfect for Thanksgiving, Christmas and a comforting weeknight meal. Fast, flavorful and less than five ingredients that roasts the edges to crispy perfection! Ready in about 20 minutes and low-carb friendly as well.
Raise your hand if Brussels Sprouts traumatized you as a child? If your hand is up, this is the recipe that will forever change your opinion of the small cabbage-like greens with an unwarranted bad reputation. In fact, it is the only way my husband will eat them!
When prepared correctly, their nutty, smoky flavor comes through for a sensational side dish. Four simple ingredients, one pan and approximately 20 minutes are the only components needed to create this savory side dish. Of course the paring of bacon makes everything delicious and creates delightfully crispy edges while the insides remain fork tender.
If you are looking for more delicious fall and winter side dishes – we have our 20 favorites here!
What You Will Need
Below is an overview of what you will need to make caramelized Brussel sprouts with bacon and any notes on how to pick brussel sprouts.
I use fresh brussel sprouts for this recipe. While frozen can be used, I find that it is a bit harder to get the edges to crisp up right. Look for bright green heads that are firm with tightly packed leaves. Avoid Brussels sprouts with yellowing leaves, bruising, or black spots. Smaller Brussels sprouts are usually more tender than larger ones.
While the bacon is the flavor star, I sometimes add diced yellow onion as well because it balances and brings out the flavors even more! I cook the onions at the same time as the bacon and remove to a paper lined plate as well.
Tips for Cooking Brussel Sprouts with Bacon
- I cook the Brussels sprouts in the bacon fat for extra flavor.
- I like my edges with a heavy amount of browning/crispness. I find it really brings out the smoky flavor when combined with the bacon. For me, when the outer edge leaves start turning black, they are done.
- 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 to make them tender.
Frequently Asked Questions
This side dish is the perfect accompaniment to any winter roast including chicken, beef, or pork tenderloin. Some of my favorites includes our Parmesan Crusted Pork Chops, Oven Baked Chicken and Rice, and Beef Stroganoff.
Smaller brussel sprouts tend to be sweeter and more tender than larger ones. They are also faster to cook. Cutting them in half and pan searing adds more flavor.
What's For Dinner?
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Bacon Brussel Sprouts
- 1 lb Brussel Sprouts
- 6 slices Bacon Diced
- 1 tablespoon Butter Unsalted or Salted is fine
- dash Salt and Pepper To taste
- Cut the brussel sprouts in half length-wise and cut off any excess stem. If the sprouts are particularly large, cut them into quarters to make them all somewhat even in size.
- In a skillet over medium heat, sauté diced bacon until crispy, about 5-8 minutes, stirring occasionally. Move the bacon to a paper towel lined plate.
- Reserve 2 Tablespoons of bacon grease in the skillet and throw away the rest.
- To the skillet, add butter and allow to melt. Add Brussel sprouts with the cut side facing down. With the lid on, sauté over medium heat for 6 to 8 minutes, or they start to brown.
- Toss and continue to sauté, tossing occasionally, until edges are brown and fork easily. This step takes about 3 to 10 more minutes depending on how crispy you like the edges.
- Add bacon pieces back into pan. Salt and Pepper to taste. Serve immediately.