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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!
Can you make this ahead of time? I am in charge of Brussel sprouts for thanksgiving and would need to cook in advance. Thanks!
Yes – I would just reheat slowly over a low heat. 🙂
According to the recipe, is the amount enough for6 people?
Hi! I intended it for 4 servings (see the recipe card). Depends really on how much people eat/what else it’s served with, though. The skillet pictured is 10.25″ if that helps. 🙂
Absolutely delicious! Added sliced garlic and shrimp in the last 5 min with a squirt of lemon juice and balsamic vinegar to finish it off and make a whole meal.
This will definitely be my go-to Brussel sprouts recipe.
Wonderful to hear, Devin! Thanks for your review.
For the person who thought the carbs were on high side …..
For a diabetic you can remove the fiber number from the carb number and get the actual carbohydrate number used for a diabetic carb count. Carbs are listed as 8 for 1 cup with 3.3 fiber count. That makes the recipe is lower in carbs like she was likely thinking.
great recipe—second time making this only thing I did differently was to gently stir in 1/2 cup of finely grated parmesean cheese to bacon and sprouts just before serving and sprinkle a little of the finely grated cheese on top! Will be my go to sprout recipe !!!
Thank you for sharing Natasha.
Wonderful!! I’m so happy it’s a new favorite. I love the cheese idea!
So good! I’ve made this both exactly as the recipe says, and with the suggested addition of maple syrup. Both are phenomenal!
I’m thrilled to hear that!! 😀
I used thawed frozen Brussel Sprouts and the taste and texture was great.Simple great side or main dish in my opinion
Fabulous!!
Thanks for a simple, phenomenal quick recipe! This will definitely be a favorite on our dinner table! I also appreciate the scale to adjust measurements based on servings.
Thanks so much, Jody!! 🙂
Excellent! I also added a little balsamic glaze after for sweetness 🙂
Love that idea!
Do I cut the bacon into small pieces before frying?
Yes – the ingredients section of the recipe card specifies: “1/2 pound bacon cut into small pieces”. Hope you enjoy the recipe! Happy Thanksgiving! 🙂