Bacon Brussels Sprouts

Bacon Brussels sprouts – tender roasted sprouts tossed with crispy bacon and caramelized to perfection. This quick and easy side dish turns simple ingredients into something irresistible, making it a family favorite for weeknights and holiday dinners alike.

Why You’ll Love This Recipe

Even picky eaters can’t resist these Brussels sprouts—the bacon adds rich flavor while roasting brings out their natural sweetness. They’re simple to make with everyday ingredients, look great on the table, and are so delicious that everyone fights over the last bite.

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Ingredient List

For the Brussels Sprouts:

• ½ pound bacon, cut into small pieces
• 2 dozen Brussels sprouts, trimmed and halved
• Salt & pepper, to taste

My grocery store sells Brussels sprouts still on the stalk sometimes, and those are always the sweetest ones if you can find them.

Why These Ingredients Work

Here’s the thing about this combo that makes it work so well:

Bacon – Obviously it tastes incredible, but the fat that renders out becomes your cooking oil. It’s got this smoky depth that you just can’t get from regular oil, and it coats every piece of Brussels sprout perfectly.

Brussels sprouts – People think they’re bitter, but that’s usually because they’re overcooked or too old. Fresh ones have this nutty sweetness that comes out when you get them caramelized properly.

Salt & pepper – I barely use any because the bacon brings plenty of salt already. Just a light sprinkle at the end balances everything out.

Essential Tools and Equipment

You really only need:

• One large skillet (I use my grandmother’s cast iron, but any heavy pan works)
• Sharp knife for cutting everything up
• Lid that fits your skillet
• Something to fish the bacon out with – tongs or a slotted spoon

How To Make Bacon Brussels Sprouts

Step 1: Cook the Bacon

Start by frying the bacon in your skillet over medium-high heat until it’s perfectly crispy and golden. The smell alone will have everyone gathering in the kitchen! Remove the bacon with a slotted spoon, but here’s the crucial part – leave all that beautiful bacon grease in the pan. That’s flavor gold right there!

Step 2: Steam the Brussels Sprouts

Add your halved Brussels sprouts to the pan with the bacon grease. Give them a good stir so every single sprout gets coated in that delicious fat. Cover the pan with a lid, reduce the heat to medium-low, and let them cook for about 5 minutes. This steaming step is key – it helps soften the sprouts without burning the outsides.

Step 3: Add Bacon Back and Caramelize

Return your crispy bacon to the pan and remove the lid. Continue cooking, stirring occasionally, until the Brussels sprouts are golden brown and tender to your liking. This usually takes another 5-8 minutes. The uncovered cooking at the end gives you those gorgeous caramelized edges that make this dish so addictive!

Step 4: Season and Serve

Season with salt and pepper to taste, and serve immediately while they’re hot and crispy.

You Must Know

Small Brussels sprouts cook way better than big ones – they’re sweeter too. When I find huge ones at the store, I quarter them instead of halving so they cook evenly. Also, don’t skip trimming the stem end and pulling off any gross outer leaves, or you’ll end up with tough, chewy bits.

Personal Secret: I cut all my Brussels sprouts the morning of, then leave them sitting on a plate in the fridge uncovered. They dry out just a little bit, which makes them get crispier when they hit that hot bacon fat.

Pro Tips & Cooking Hacks

My biggest mistake when I started making this was crowding the pan. If your skillet looks packed, use two pans or make it in batches – otherwise everything steams and gets mushy instead of crispy.

Save some of the bacon pieces in a bowl before you add them back, then sprinkle those on top at the very end. Gives you different textures in every bite.

Watch your heat too – if they’re browning too fast, just turn it down and throw the lid back on for a minute.

Flavor Variations & Suggestions

Sometimes I drizzle maple syrup over them in the last thirty seconds of cooking – sounds weird but it’s incredible. Balsamic vinegar works too if you want something tangy instead of sweet.

My sister adds pine nuts, which is fancy but really good. Parmesan cheese melted on top while they’re still hot is another winner.

For holidays, I’ve done these with dried cranberries mixed in at the end, and everyone always asks for the recipe.

Make-Ahead Options

You can definitely prep the Brussels sprouts ahead – I do it all the time for dinner parties. Just store the cut ones in the fridge for up to two days.

The bacon can be cooked earlier too. I sometimes make extra bacon at breakfast and save it for dinner later.

Recipe Notes & Baker’s Tips

Don’t skip that covered steaming part in the beginning – that’s what makes them tender inside while still getting crispy outside. I learned this the hard way after making tough, burnt Brussels sprouts more times than I care to admit.

If you like them softer, just keep the lid on longer. But honestly, those crispy caramelized edges are what make this dish special.

Serving Suggestions

These go with literally everything. I’ve served them with Sunday roast chicken, weeknight pork chops, grilled salmon – even mixed them into scrambled eggs for breakfast once when I had leftovers.

My favorite way to serve them is straight from the cast iron skillet at the table. Keeps them warm and looks rustic.

How to Store Your Bacon Brussels Sprouts

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over low heat rather than the microwave – this helps maintain some of that crispy texture. Fair warning though: the bacon might lose some of its crispiness over time, but they’ll still taste amazing!

Allergy Information

This recipe contains pork (bacon). For those avoiding pork, you can substitute with turkey bacon or even crispy pancetta. The dish is naturally gluten-free and can easily be made dairy-free (unless you add the optional Parmesan cheese).

Questions I Get Asked A Lot

Can I use frozen Brussels sprouts?

Fresh is definitely best for this recipe, but if you must use frozen, thaw them completely and pat dry before cooking. They might not get quite as crispy, but they’ll still be delicious!

What if my Brussels sprouts taste bitter?

Smaller, younger sprouts tend to be sweeter. Also, make sure you’re getting good caramelization – that browning process helps balance any bitterness with natural sweetness.

How do I know when they’re done?

They should be tender when pierced with a fork but still have a slight bite. The edges should be golden brown and caramelized – that’s where all the flavor is!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your own bacon Brussels sprouts adventures.