Brussels sprouts with bacon is that rare side dish that checks every box: minimal ingredients, big flavor, and weeknight-to-holiday versatility. Whether you’re prepping for a festive Thanksgiving spread or need something easy yet satisfying to pair with grilled meat, this skillet-fried veggie dish never disappoints. Crispy, caramelized Brussels sprouts get a savory upgrade when cooked in smoky bacon fat—and the result? Irresistibly good.
In this article, you’ll learn exactly why this 2-ingredient combo works so well, how to make Brussels sprouts with bacon from scratch (with step-by-step tips), how to enhance the recipe with optional flavors, and how to store leftovers the smart way. You’ll also get serving suggestions and answers to common questions like whether frozen sprouts can be used or how to keep the bacon crisp. Don’t miss our Cheesy Root Vegetable Gratin for another comforting side you’ll love.
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Table of Contents
Why Brussels Sprouts with Bacon Belong on Every Table
A Match Made in Flavor Heaven
Brussels sprouts are naturally earthy, with slightly nutty undertones. Pair them with bacon—rich, smoky, salty—and something magical happens. The fat from bacon doesn’t just coat the sprouts; it enhances their texture, giving them a crisp outer layer and tender bite inside. It’s the classic salty-sweet contrast done simply, without sugar or sauce.
The best part? You only need two ingredients to get there. No butter, no fancy seasonings—just good technique and fresh produce. And because both ingredients caramelize well, the flavor intensifies as they cook. The result: golden-brown sprouts that even self-declared veggie haters love.
The 2-Ingredient Simplicity That Wins
Busy weeknight? Quick lunch prep? Holiday chaos? This recipe covers it all. By sticking to just Brussels sprouts and bacon, you’re not only saving time, but also avoiding cluttered flavors. It’s flexible too—throw it in with eggs for brunch or plate it beside roasted meats at dinner. This dish doesn’t need complexity to impress.
Looking for inspiration? Try our Southern Green Bean Casserole Recipe for another no-fuss side that’s full of comfort.
Loved for Holidays and Weeknights Alike
While it’s quick enough for everyday cooking, Brussels sprouts with bacon truly shine during the holidays. Imagine carving turkey or ham while this savory-sweet veggie mix bubbles in a skillet nearby. It complements heavier entrees beautifully and adds a bright green element to the plate.
Need more ideas for festive menus? Don’t miss our Cranberry Turkey Stuffing Balls Recipe, perfect for Thanksgiving or Friendsgiving gatherings.
Ingredients and Tools You’ll Need for Success
Choosing the Best Brussels Sprouts
Start with fresh, bright green sprouts. Smaller ones tend to be sweeter and more tender, making them ideal for quick pan-frying. Make sure they’re firm to the touch with tight, compact leaves. Avoid yellowing or bruised sprouts, as those are signs of age and bitterness.
Trim the base of each sprout, then cut them in half lengthwise. This exposes more surface area to the bacon grease, helping each half get that golden-brown crisp you’re after.
Picking the Right Bacon Cut for Maximum Crisp
Go for thick-cut or center-cut bacon. Thin bacon can burn quickly or disappear into the mix. You want pieces that hold their shape after frying and provide a textural contrast to the soft sprouts. Slice your bacon into small chunks or lardons before cooking—it’ll cook evenly and blend better with the dish.
Want more bacon-forward dishes? Check out our Maple Bacon Glazed Chicken Bites that deliver big flavor in just minutes.
Handy Tools to Make Cooking Easier
You don’t need much—just a large skillet with a lid. Cast iron is perfect, but any heavy-bottomed pan will do. You’ll also want:
- A sharp knife for trimming and halving
- Tongs or a slotted spoon for stirring
- A paper towel-lined plate for draining bacon
Optional tools include a splatter guard and a silicone spatula for nonstick pans.
Step-by-Step Guide to the Perfect Brussels Sprouts with Bacon
Prepping Your Brussels Sprouts the Right Way
Start by rinsing your sprouts under cool water. Trim the tough ends, then slice each sprout in half from top to bottom. For uniform cooking, try to use sprouts of similar size. Set them aside while you prep the bacon.
Cooking in Bacon Grease for Extra Flavor
Cut your bacon into small pieces and cook it over medium-high heat until crispy. Scoop the bacon out with a slotted spoon and let it rest on a paper towel, leaving the rendered fat in the pan.
Next, add your halved Brussels sprouts to the hot bacon grease. Stir to coat them evenly. Then, cover the skillet with a lid and reduce the heat. The steam will soften the centers while the grease begins crisping the edges.
After 5–6 minutes, remove the lid, toss the sprouts again, and return the bacon to the pan. Cook uncovered for another 3–5 minutes until the sprouts are browned and tender.
Season with salt and pepper if needed, and serve hot.
Discover great ideas like our Creamy Broccoli Cheese Soup Recipe for more veggie-rich comfort food that warms you up.
Pro Tips, Tricks, and Flavor Variations
How to Make Them Extra Crispy
Getting that perfect crisp on your Brussels sprouts isn’t about adding oil—it’s all about technique. Start with a hot pan, and don’t overcrowd it. When the sprouts are packed in too tightly, they’ll steam instead of brown. Cook them flat-side down first for even searing.
Leave them untouched for the first few minutes, so they get that golden crust. Only stir occasionally toward the end of cooking. Want more crunch? After cooking, you can place them under the broiler for a minute or two.
Check out our Roasted Asparagus with Tomatoes and Parmesan for another veggie side that delivers on texture and flavor.
Add a Sweet or Tangy Twist (Maple, Balsamic, etc.)
Though this dish is amazing with just bacon and sprouts, a splash of flavor goes a long way. Try:
- Maple syrup: Drizzle in the last minute of cooking for a sweet-savory glaze.
- Balsamic glaze: Adds tang and richness. Reduce balsamic vinegar on the stovetop or buy it premade.
- Dijon mustard: A spoonful added toward the end adds sharpness and complexity.
- Parmesan: Sprinkle just before serving for extra umami.
Some like a kick of heat—add a pinch of red pepper flakes or a splash of hot honey.
Don’t miss our Apple Chutney Pork Chops if you’re looking for tangy sides to pair with hearty mains.
Mistakes to Avoid When Cooking Brussels Sprouts
Here’s what to steer clear of:
- Boiling sprouts first: This makes them mushy and flavorless. Let the bacon fat do the work.
- Skipping the lid: Covering the pan helps steam the sprouts so they soften before browning.
- Using frozen sprouts without thawing: Always let them thaw and dry thoroughly before cooking.
- Using low heat throughout: You need moderate-high heat for that signature crisp.
- Under-seasoning: Bacon is salty, but a pinch of sea salt and cracked black pepper at the end enhances the flavor.
Serving Ideas and Best Pairings
What Main Dishes Go Well with This Side
This dish pairs beautifully with a range of proteins and mains, including:
- Grilled chicken or pork: The bacon complements smoky grilled meats.
- Holiday roasts: Serve alongside turkey, ham, or beef tenderloin.
- Fish and seafood: A buttery white fish or salmon balances the richness.
- Egg-based dishes: Perfect for a brunch spread with frittata or poached eggs.
Looking for a brunch option? Don’t miss our Creamy Garlic Shrimp—it’s a luxurious pairing.
Turn It Into a Complete Meal
Want to bulk it up into a full dinner? Toss the finished Brussels sprouts and bacon with:
- Cooked pasta and grated Parmesan
- Scrambled eggs and toast
- Brown rice or quinoa for a healthy bowl
- A fried egg on top for a quick breakfast-for-dinner win
You can also mix in toasted nuts, crumbled blue cheese, or a handful of arugula for a salad-style bowl.
Seasonal Serving Ideas (Fall, Winter Holidays, etc.)
During fall and winter, Brussels sprouts hit their peak. Use this dish as:
- A Thanksgiving side: Alongside stuffing, mashed potatoes, and cranberry sauce
- A Christmas or Easter veggie: Pairs great with glazed ham or roast beef
- A Friendsgiving potluck dish: Travels well and reheats easily
The earthy taste complements sweet root veggies, which is why it pairs well with dishes like our Pumpkin Crisp, bringing balance to the plate.
Storing, Reheating, and Freezing Tips
Best Ways to Store Leftovers Without Losing Texture
After cooling, store leftover Brussels sprouts with bacon in an airtight container in the fridge for up to 3 days. Avoid covering while hot, as steam can soften them too much.
For best results, place a paper towel under the lid inside the container to absorb excess moisture and keep them crispier.
Reheating While Keeping the Bacon Crispy
To reheat:
- Stovetop: Place in a skillet over medium heat with a splash of oil or bacon grease. Toss until warmed through.
- Oven: Reheat at 350°F for 8–10 minutes on a baking sheet.
- Air fryer: Reheat at 375°F for 5 minutes. This method gives the best crisp.
- Avoid the microwave—it tends to steam and soften both sprouts and bacon.
Can You Freeze This Dish? What to Expect
Technically, yes—but it’s not ideal. Freezing can cause texture loss and make the bacon chewy. If you must freeze:
- Cool completely
- Store in freezer-safe bags with all air removed
- Reheat in the oven for best texture
Instead, consider halving the recipe to avoid leftovers if you’re cooking for just one or two.
Frequently Asked Questions (FAQ)
How long does it take to cook Brussels sprouts with bacon?
The entire dish takes about 15–20 minutes. Fry the bacon for 5–7 minutes until crispy, steam the sprouts in bacon grease for about 5 minutes with the lid on, and finish browning uncovered for another 5–8 minutes depending on your crispiness preference.
Can I use frozen Brussels sprouts for this recipe?
You can, but it’s not recommended. Frozen sprouts tend to release water, which affects crispiness. If it’s your only option, thaw and pat them completely dry, then cook uncovered longer to remove moisture.
Is there a way to make this recipe vegetarian?
Absolutely. Replace bacon with smoked tempeh or plant-based bacon. Use a bit of olive oil or butter for sautéing, and add smoked paprika for that umami boost.
What can I add to make it taste sweeter or spicier?
To sweeten, drizzle maple syrup or honey during the last minute of cooking. For heat, add chili flakes or a dash of hot sauce. For both, try a few drops of hot honey—it’s a crowd-pleaser.
Conclusion: Why This Brussels Sprouts with Bacon Recipe Is a Must-Try
There’s a reason this 2-ingredient side dish has stood the test of time—it’s simple, reliable, and incredibly flavorful. Cooking Brussels sprouts in bacon fat transforms them from a boring veggie to a crispy, savory, caramelized delight. Whether you’re prepping for the holidays or just need a no-fuss veggie to go with dinner, this dish delivers every time.
Don’t miss our Better Than Bush’s Baked Beans for another hearty side that’s great for gatherings.
PrintBrussels Sprouts with Bacon
This Brussels Sprouts with Bacon recipe is a simple, flavorful 2-ingredient side dish that’s quick to make, incredibly satisfying, and perfect for both weeknights and holiday gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 1/2 pound bacon, cut into small pieces
- 2 dozen Brussels sprouts, trimmed and halved
- Salt and pepper to taste
Instructions
- Cut the bacon into small pieces and cook in a skillet over medium-high heat until crispy.
- Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Add the halved Brussels sprouts to the skillet and stir to coat them in the bacon grease.
- Cover the skillet with a lid and cook on medium-low heat for about 5 minutes to steam the sprouts.
- Remove the lid, return the bacon to the pan, and cook uncovered for another 5–8 minutes, stirring occasionally, until the sprouts are golden and tender.
- Season with salt and pepper as needed and serve hot.
Notes
- Use small-to-average Brussels sprouts for quicker cooking and better flavor.
- To make it vegetarian, substitute bacon with smoked tempeh or plant-based bacon and use oil instead of bacon fat.
- For added flavor, drizzle with maple syrup or balsamic glaze at the end of cooking.
- Store leftovers in an airtight container for up to 3 days; reheat on stovetop or in air fryer for best texture.
- Frozen sprouts can be used but must be thawed and thoroughly dried to avoid sogginess.
