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
- 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.
- It's effortless to cut the bacon into bite-size pieces with kitchen shears.
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 a 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 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
- 1/2 pound bacon cut into small pieces
- 2 dozen Brussels sprouts trimmed & halved
- Salt & pepper to taste
- 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.
- I used small to average size Brussels sprouts. If you use giant ones, cooking time will definitely need to increase.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
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!
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!! 😀
Benny Titsworth says
I used thawed frozen Brussel Sprouts and the taste and texture was great.Simple great side or main dish in my opinion
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! 🙂
Really delicious. I cannot believe it was so easy and so good. I doubled the recipe for a Thanksgiving side. Thanksgiving is tomorrow but I’m confident it will be a hit?
I'm so glad you enjoyed it!! 🙂 Yessss I think it'll definitely be a Thanksgiving hit!
April B. says
Hands down, my new favorite brussel sprout recipe Tonight I am making it for my family for the 2nd time!
This is definitely an easy recipe w/c I love since I am not a good cook. The only thing is I'm not really into Brussels sprouts. What can I substitute for this? thank you.
Maybe green beans? You'd probably have to adjust cooking time, though.
Would you boil sprout first to soften them a bit prior to frying?
You can if you like. I cook it as the recipe is written.
Recipe was very tasty! I just don't understand how there can be 11 carbs when every ingredient is less than 2 carbs. Oh well, still delicious!
Miranda @ Salt & Lavender says
Hi Rachel! So pleased you enjoyed it. According to a quick Google, 1 Brussels sprout has 1.7 grams of carbs. This recipe is for 24 Brussels sprouts, and it has 4 servings, so one serving is 6 Brussels sprouts (so approx. 11 grams of carbs). That's the number you're looking at. 🙂
I wasn't going to comment since I have nothing new to add but..............This recipe is absolutely sensational!! My husband is NOT a fan of vegetables yet he looks forward to this recipe every time!
I'm so happy to hear that!! And reviews help us small businesses out a LOT, so I really appreciate it. 🙂
This was so good! I make this and my husband and I eat this as a main course! Yummy!
I'm so happy it's a hit, Robbin! 🙂
joe lopez says
After i am finished can i freeze it and save it for later ?
Hi! The bacon will become less crisp once thawed, but I don't see why you couldn't give freezing leftovers a go.
Absolutely love this recipe!! Have made it twice now and each time it’s so delicious 😋! Added garlic and mushrooms this time - wonderful!
That's awesome!! 🙂 So happy it's a new favorite. Love those additions! Thanks for your review.
Amy Brisson says
My whole family loved this and said “I wish there was more!”
That's so nice to hear, Amy!!
Ann Marie Fredrick says
What an easy recipe and it made a big hit with our corned beef dinner store was out of cabbage so I substituted and got Brussels sprouts everyone liked it much more than cabbage thank you so much for the recipe!!!!!
Miranda @ Salt & Lavender says
You're welcome, Ann Marie!! So pleased it was a hit!
My grandson told me about this recipe. He was served this at his uncle's home on many occasions and asked me to try it. I am not a fan of brussel sprouts but this is a great recipe. I will be making these more often for the two of us. Thank you for posting it.
Miranda @ Salt & Lavender says
Thrilled to hear you and your family enjoyed the recipe, Lynne! Thanks so much for trying it!
So the sprouts aren't parboiled first?
If I do reheat can I do it in the microwave .
I think that would be fine, but I'd probably not do it on full power. You could try on the stove in a saucepan too or even in the oven. If you cover it and it steams, the bacon won't be as crispy.
Please can I make this a day in advance and reheat.?
Carole Geary says
can this be made ahead and then reheated. Sounds delish
Hi! That should be fine. 🙂
Diane Duda says
Thanks for this recipe. It turned out great. Much easier tha the way I previously made them.
Excellent!! I'm so pleased you enjoyed it!!
I made this tonight and it was easy and delicious. Some of my Brussels sprouts were on the large side so I halved them. I will definitely be making this again!
Karen Roncone says
I've made this for thanksgiving, the last few years.My famliy Loves it.:)
Wonderful!! 🙂 Happy Thanksgiving to you and yours!
Miranda Carpenter says
I'm making this for my family's Thanksgiving dinner thank you so much for the recipe I can't wait
Enjoy!! 🙂 I hope you have a wonderful Thanksgiving, Miranda!
Would this work with frozen sprouts? Would I need to do anything differently or let them defrost?
I'd probably let them defrost. I find frozen Brussels sprouts can be a bit mushy, so I think you may need to cook them for less time.