Bacon Brussels Sprouts is a simple, tasty side dish that brings together crispy bacon and tender Brussels sprouts in a perfect way. The salty, smoky bacon pairs so well with the slightly sweet, nutty flavor of the roasted Brussels sprouts. This combo makes for a dish that’s full of crunch and flavor, and it’s easy to whip up on any weeknight.
I love making this dish because it’s quick, and everyone at the table always asks for seconds. A little trick I use is to cook the bacon first and then toss the sprouts in the bacon fat before roasting them—that step really boosts the flavor and gives the sprouts a nice golden crisp. It’s such a simple touch, but it makes a big difference.
This goes great alongside just about any meal, whether it’s a big Sunday roast or a casual weeknight dinner. I especially enjoy serving it with mashed potatoes or a juicy steak. And honestly, it’s one of those dishes that even people who think they’re not into Brussels sprouts find themselves loving. Bacon really makes everything better!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh sprouts are best for texture and flavor. If you can’t find fresh, frozen can work; just thaw and pat dry before cooking to avoid sogginess.
Bacon: Bacon adds smoky crunch and flavor. For a leaner option, try turkey bacon, but note it won’t be as crispy or smoky. Pancetta or smoked ham also blend nicely.
Olive Oil: Used to help cook the sprouts and add richness. You can substitute with avocado or sunflower oil if preferred.
Garlic: Fresh minced garlic gives a punchy, aromatic flavor. Garlic powder can be a backup but add it later to avoid burning.
How Do You Get Crispy, Golden Brussels Sprouts Without Sogginess?
Patience and heat control are key when cooking Brussels sprouts to get that perfect crispy edge while keeping them tender inside. Here’s how:
- Trim and halve sprouts evenly for uniform cooking.
- Cook bacon first to render fat, then cook sprouts in that fat plus a little oil to enhance crispiness.
- Don’t overcrowd the pan; space helps sprouts brown better.
- Stir occasionally but let them sear a bit before stirring again to develop color.
- Add the garlic near the end to avoid burning, which can cause bitterness.
These steps help you avoid steaming the sprouts and keep them caramelized with good texture. Finish with bacon for that savory, crunchy touch.
Equipment You’ll Need
- Large skillet – I recommend using a sturdy skillet to cook the bacon and Brussels sprouts evenly without crowding.
- Slotted spoon – helps lift the bacon out of the pan to drain excess oil and keeps the bacon crispy.
- Cutting board and knife – for trimming and halving the Brussels sprouts; a sharp knife makes the job easier.
- Measuring spoons – for precise olive oil, salt, and pepper.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage slices for a different smoky flavor.
- Stir in a splash of balsamic vinegar or honey near the end for a sweet tang.
- Add toasted nuts like almonds or pecans for extra crunch and richness.
- Mix in chopped fresh herbs such as thyme or parsley to brighten the dish.
How to Make Bacon Brussels Sprouts
Ingredients You’ll Need:
Main Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
How Much Time Will You Need?
This recipe takes about 5 minutes to prep and 15 minutes to cook, totaling around 20 minutes from start to finish. It’s a quick and delicious side dish perfect for any meal!
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large skillet over medium heat. Add the chopped bacon and cook until it is nice and crisp. Once cooked, remove the bacon pieces using a slotted spoon and set them on a paper towel-lined plate to drain. Keep the bacon fat in the skillet for the next step.
2. Cook the Brussels Sprouts:
Add the olive oil to the skillet with the bacon fat. Then, add the halved Brussels sprouts. Sprinkle lightly with salt and pepper to taste. Cook the sprouts over medium heat, stirring occasionally, until they turn golden brown and become tender—this should take about 8 to 10 minutes.
3. Add Garlic and Finish:
Stir in the minced garlic and cook for another 1 to 2 minutes until it smells fragrant. Return the crispy bacon to the skillet and toss everything together well. Taste and adjust seasonings if needed. Serve the Brussels sprouts warm and enjoy!
Can I Use Frozen Brussels Sprouts?
Yes! If using frozen Brussels sprouts, thaw them completely and pat dry to remove excess moisture before cooking. This helps prevent sogginess and promotes better browning.
Can I Make This Recipe Ahead of Time?
Absolutely! You can cook the bacon and Brussels sprouts in advance and store them separately in airtight containers in the fridge for up to 2 days. Reheat together gently in a skillet over medium heat to crisp back up.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet or microwave until heated through, stirring occasionally for even warming.
Are There Substitutes for Bacon?
You can swap bacon for turkey bacon, pancetta, or smoked sausage for different flavors. Just adjust cooking times as needed to ensure the substitute crisps up nicely.