I turned simple Brussels sprouts and bacon into one of my favorite Thanksgiving Side Dishes by adding a single unexpected ingredient that changes the whole dish.

Jump to Recipe

So I cooked brussels sprouts with bacon last night and it turned out way better than I expected. I wanted a simple side but it ended up feeling like something you only find in those viral Brussel Sprouts Recipes Easy posts.

The sprouts get crisp edges, the bacon brings a smoky, salty pull, and somehow every bite makes you want another. I kept thinking why has nobody told me about Sprouts With Bacon done like this before?

It’s the kind of veggie side that steals the spotlight at dinner, makes people forget the main, and has everyone reaching for seconds.

Ingredients

Print Recipe (No Advertisments)

Crunchy little cabbages, high in fiber and vitamin C, slightly bitter, roast to sweet nuttiness.
Smoky, salty, adds savory fat and protein, makes veggies irresistible but not the healthiest.
Healthy monounsaturated fat, helps browning and flavor, adds smooth mouthfeel, use sparingly.
Pungent and aromatic, low calorie, boosts immune system, gives savory depth to the dish.
Sweet and tangy, brightens flavors, adds pleasant acidity, caramel notes when reduced.
Adds warm sweetness and glaze, balances acidity and bitterness, use just a little.
Optional silky richness, helps finish sauce, adds calories but great flavor and gloss.

Ingredient Quantities

1 1/2 lb brussels sprouts (about 700 g)

6 to 8 slices bacon (about 6 oz)

1 tbsp olive oil

2 cloves garlic

1 tbsp balsamic vinegar

1 tbsp maple syrup or 1 tsp brown sugar

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Pinch red pepper flakes (optional)

1 tbsp butter (optional)

How to Make this

Print Recipe (No Advertisments)

1. Trim the stems off the brussels sprouts and cut each in half (quarter big ones), pat them dry so they brown better, mince the garlic and cut the bacon into 1/2 inch pieces.

2. Warm a large skillet over medium heat, add the bacon to a cold pan and cook, stirring now and then, until it’s crisp and browned, about 7 to 10 minutes. Transfer bacon to a paper towel but keep the bacon fat in the pan.

3. If there’s more than about 2 tablespoons of bacon fat pour some off leaving roughly 1 to 2 tablespoons; if there’s almost none add 1 tablespoon olive oil. This gives you great flavor without drowning the sprouts.

4. Arrange the sprouts cut-side down in a single layer in the hot pan, don’t over crowd them (cook in batches if needed). Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let them sear undisturbed until the cut sides are deeply browned, about 4 to 6 minutes.

5. Flip the sprouts and cook another 3 to 4 minutes until they are tender but still have some bite. Cast iron or stainless steel works best for good browning.

6. Push the sprouts to the side, add the minced garlic and a pinch of red pepper flakes if using, cook just 30 to 60 seconds until fragrant, dont let the garlic burn.

7. Return the crispy bacon pieces to the pan and stir everything together so the flavors mix.

8. Pour in 1 tablespoon balsamic vinegar and 1 tablespoon maple syrup (or 1 teaspoon brown sugar if you prefer), scrape up the browned bits from the pan and let the liquid reduce for 1 to 2 minutes until it becomes a sticky glaze.

9. Stir in 1 tablespoon butter if you want a richer, glossy finish, taste and adjust seasoning with more salt or pepper if needed.

10. Remove from heat and serve warm right away, everyone will be asking for seconds.

Equipment Needed

1. Large heavy skillet, cast iron or stainless steel for good browning and searing
2. Chef’s knife for trimming stems, halving big sprouts and chopping bacon
3. Cutting board, sturdy and easy to clean
4. Tongs or a spatula to flip sprouts and toss everything together
5. Measuring spoons for the salt, pepper, vinegar and syrup
6. Small plate or bowl to hold the cooked bacon while you finish the sprouts
7. Wooden spoon or silicone spatula to scrape up the browned bits and make the glaze
8. Paper towels to pat the sprouts dry and to drain the bacon

FAQ

How long does this take to cook? About 15 to 20 minutes total on the stovetop if you slice sprouts in half and cook on medium-high heat. Pan-sear cut-side down 6 to 10 minutes until browned, then stir with bacon and finish 3 to 5 minutes. If you roast, 20 to 25 minutes at 400 F, tossing once.

Can I use frozen Brussels sprouts? Yes, but thaw and pat them very dry first. Frozen ones hold more water so they take longer to brown and can steam if wet, making them mushy.

How do I keep them crispy and not soggy? Cut sprouts in half, get the pan hot, and dont crowd it. Brown cut side first and leave them alone so they get a good sear. Drain excess bacon fat if theres too much oil, and finish high heat for a minute or two.

What if I dont eat pork or want a vegetarian version? Swap bacon for smoked turkey bacon, pancetta, or crisped prosciutto. For vegetarian try smoky tofu cubes, tempeh bacon, or a pinch of smoked paprika and a few drops of liquid smoke with extra maple syrup for that sweet-smoky vibe.

Can I make this ahead and reheat? Yup. Store in fridge up to 3 to 4 days. Reheat in a skillet or in a 375 F oven for 8 to 10 minutes to bring back crispness. Microwaving works but makes them soft.

Should I add salt since theres bacon? Taste first. Bacon is salty so you can cut the added salt in half or skip it. Add the balsamic and maple first, then adjust salt and pepper at the end for balance.

Easy Brussels Sprouts And Bacon Recipe Substitutions and Variations

Bacon: Pancetta or prosciutto for the same porky salty hit, turkey bacon if you want something leaner, or smoked tempeh / sautéed cremini mushrooms to keep that umami without meat.
Olive oil: Avocado oil or grapeseed oil if you need a higher smoke point, melted butter for richer flavor, or a little toasted sesame oil for a nutty twist (use sparingly).
Balsamic vinegar: Red wine vinegar plus a pinch of sugar, apple cider vinegar with a dab of honey, or a splash of soy sauce for extra depth if you’re out of balsamic.
Maple syrup or brown sugar: Honey or agave work great, molasses if you like a deeper more robust sweetness (use less), or just boost the balsamic for tang and skip added sweetener if you prefer.

Pro Tips

1) Dry the sprouts really well before you cook them, if they’re damp theyll steam not brown and you lose that caramelized flavor. A clean dish towel or paper towels and a minute of extra patting makes a huge difference.

2) Let the bacon render slowly and save about 1 to 2 tablespoons of the fat for flavor, but dont drown the pan in grease. If theres almost no fat, add a splash of olive oil so things still sear properly.

3) Dont overcrowd the pan, work in batches if you have to. A hot, heavy skillet like cast iron or stainless steel gives way better browning and texture than a thin nonstick pan.

4) Make the glaze last minute and keep an eye on it, it can go from perfect to burnt real quick. If it thickens too fast add a teaspoon of water, and stirring in a little butter at the end makes it glossy and richer, but tastes fine without it.

Easy Brussels Sprouts And Bacon Recipe

Recipe by Bob Jones

0.0 from 0 votes

I turned simple Brussels sprouts and bacon into one of my favorite Thanksgiving Side Dishes by adding a single unexpected ingredient that changes the whole dish.

Servings

servings

Calories

379

kcal

Equipment: 1. Large heavy skillet, cast iron or stainless steel for good browning and searing
2. Chef’s knife for trimming stems, halving big sprouts and chopping bacon
3. Cutting board, sturdy and easy to clean
4. Tongs or a spatula to flip sprouts and toss everything together
5. Measuring spoons for the salt, pepper, vinegar and syrup
6. Small plate or bowl to hold the cooked bacon while you finish the sprouts
7. Wooden spoon or silicone spatula to scrape up the browned bits and make the glaze
8. Paper towels to pat the sprouts dry and to drain the bacon

Ingredients

1 1/2 lb brussels sprouts (about 700 g)
6 to 8 slices bacon (about 6 oz)
1 tbsp olive oil
2 cloves garlic
1 tbsp balsamic vinegar
1 tbsp maple syrup or 1 tsp brown sugar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Pinch red pepper flakes (optional)
1 tbsp butter (optional)

Directions

Trim the stems off the brussels sprouts and cut each in half (quarter big ones), pat them dry so they brown better, mince the garlic and cut the bacon into 1/2 inch pieces.
Warm a large skillet over medium heat, add the bacon to a cold pan and cook, stirring now and then, until it's crisp and browned, about 7 to 10 minutes. Transfer bacon to a paper towel but keep the bacon fat in the pan.
If there's more than about 2 tablespoons of bacon fat pour some off leaving roughly 1 to 2 tablespoons; if there's almost none add 1 tablespoon olive oil. This gives you great flavor without drowning the sprouts.
Arrange the sprouts cut-side down in a single layer in the hot pan, don't over crowd them (cook in batches if needed). Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let them sear undisturbed until the cut sides are deeply browned, about 4 to 6 minutes.
Flip the sprouts and cook another 3 to 4 minutes until they are tender but still have some bite. Cast iron or stainless steel works best for good browning.
Push the sprouts to the side, add the minced garlic and a pinch of red pepper flakes if using, cook just 30 to 60 seconds until fragrant, dont let the garlic burn.
Return the crispy bacon pieces to the pan and stir everything together so the flavors mix.
Pour in 1 tablespoon balsamic vinegar and 1 tablespoon maple syrup (or 1 teaspoon brown sugar if you prefer), scrape up the browned bits from the pan and let the liquid reduce for 1 to 2 minutes until it becomes a sticky glaze.
Stir in 1 tablespoon butter if you want a richer, glossy finish, taste and adjust seasoning with more salt or pepper if needed.
Remove from heat and serve warm right away, everyone will be asking for seconds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.