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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.
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
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.
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.
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!
- I use this Le Creuset cast iron skillet for this recipe, and here’s a budget-friendly Lodge alternative.
- It’s effortless to cut the bacon into bite-size pieces with kitchen shears.
- Store uncooked bacon in this airtight container in your fridge for freshness.
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.
What to serve with Brussels sprouts and bacon
- This side dish is the perfect accompaniment to my Sunday 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 or Baked Pork Chops 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.
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.
Brussels Sprouts and Bacon Recipe
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.
- You can also find this recipe on page 243 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
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.
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!
Yeah, this was a hit with my kids last night, how could it not with crispy bacon? I love the simplicity of it. I’ve tried similar recipes that call for sugar and/or honey but we’re all trying to steer clear of sugary foods, especially my athlete kiddos. We paired it with skillet-seared, oven-baked bbq thighs.
That’s great! 😀
I can’t put a rating as I am cooking this for the 1st time tonight, but it sounds like my kind of dish. How do you go wrong with bacon?
I am wondering how much the recipe will change with balsamic vinegar reduction. What do you think?
I think it would be tasty!! I’d just be sure to add it towards the end so you don’t burn it. Let me know!
While cooking the bacon, I sprinkled Kinder Brown Sugar Rub on it. Once I cooked the sprouts and added the bacon back in, I hit it by with a drizzle of pure maple syrup. It was a huge hit!
That sounds amazing, Dan!!!
oh yum!
🙂
I cooked this tonight and it was delicious. I went right by the recipe. I used 16 really large sprouts so I quartered them. I will be making this recipe again.
Fabulous!! 🙂
You had me at easy and fast. I am going to make this tonight with a roasted chicken. I wonder how it would be to add some diced apple.
Hope you enjoy it, Connie! 🙂 I like the apple idea. I think it would be delish.
This will be my first time cooking fresh brussels sprouts and your recipe sounds just like the thing my family will love. I have always used frozen ones.
I hope you enjoy the recipe, Carolyn! 🙂
it is so good
Thank you!!
You can possibly cut the large ones in half?
Yes! All the Brussels sprouts are cut in half (see photos in the post and the ingredients explain to halve the Brussels). You could even cut large ones into quarters.
Your recipe sounds good. Mine is simpler but then, I’m a simple guy.
I use thick cut bacon (butcher cut is even better). I put the bacon strips on a cookie sheet, place the halved sprouts on top, face up, and roat until they look brown and crispy. Superb!
Nice!!
I told my 12 year old niece we were having brussels with dinner tonight and she made an icky face. She ate every single brussel on her plate before anything else LOL. This recipe is so simple, yet delicious. I will always make them this way now 🙂 Thank you!!
Hahaha awesome.
A family favourite. Tried with prosciutto instead of bacon for a healthier version. I cooked the Brussel sprouts in duck fat, pan covered, until tender and slightly charred, then added the prosciutto. Tasted delicious!
That sounds amazing!!