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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.

closeup of brussels sprouts and bacon in a skillet

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 and bacon on a marble countertop

Helpful tips

  • 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.

frying bacon and brussels sprouts in a skillet

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.

returning bacon to a skillet with brussels sprouts

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

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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.
a cast iron skillet with brussels sprouts and bacon

What to serve with Brussels sprouts and bacon

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.
a bowl of brussels sprouts

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.

closeup of brussels sprouts and bacon in a skillet
4.93 from 91 votes

Brussels Sprouts and Bacon Recipe

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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 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 use small-to-average size Brussels sprouts. If you use giant ones, cooking time will definitely need to increase.


Calories: 285kcal, Carbohydrates: 11g, Protein: 11g, Fat: 23g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 404mg, Potassium: 556mg, Fiber: 4g, Sugar: 3g, Vitamin A: 881IU, Vitamin C: 97mg, Calcium: 51mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

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!

Hi! I’m Natasha.

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  1. Marie says:

    5 stars
    I have made Brussels Sprouts this way for years with fantastic flavor to the dish. The pass couple of years I have added cran raisin and sweet onion, not only do I get the original great flavor but now the dish pops even more.

    1. Natasha says:

      Ooh I like those additions! I should try.

  2. B.Thompson says:

    Excellent! Had to figure out preparing frozen ones opposed to the fresh.

    1. Natasha says:

      I’m glad it worked out!

  3. Jocelyn says:

    I love Brussels sprouts, this has become my absolute favorite way to make them! Since finding this recipe I have made them twice and can’t wait to make them again! My husband who isn’t a Brussels sprouts lover likes them too!

    1. Natasha says:

      That makes me so happy!!

  4. Jeff Bellucci says:

    5 stars
    Great recipe. For a flair, at very end of cooking, drizzle with honey, stir and serve. Bacon & Honey a nice salty sweet affair.

    1. Natasha says:

      Ooh love that idea, Jeff!

    2. Monica says:

      5 stars
      My few in my house topped this with parmigiano reggiano

  5. Susan says:

    5 stars
    I love brussel sprouts cooked any way possible but hubby, not very much. I used your recipe, adding onions and my husband said to cook them ANYTIME! Thank you for allowing me to enjoy brussel sprouts regularly.

    1. Natasha says:

      That’s what I like to hear!! Thanks for letting me know! 🙂

      1. Kyle says:

        Omg i disliked brussle sprouts my whole life until i seen this recipe and woow not sure why i disliked them tbey were delicious with the bacon two thunbs up! Ty :o)

        1. Natasha says:

          Haha that’s awesome!

  6. Margaret says:

    5 stars
    Great recipe! I sauteed a chopped yellow onion in the bacon fat before I added my fresh halved brussel sprouts. The onion added a bit of sweetness to the dish. SO GOOD! We’re having this with grilled pork tenderloins after spliting 2 cords of wood today. Mixed grain pilaf too.

    1. Natasha says:

      I’m so happy you liked it! 🙂 Good idea to add the onion!

  7. Andrew says:

    5 stars
    Great recipe! Tried mine a little different by making bacon bits for Caesar salad and reserving the bacon fat. Then followed yours without adding any bacon back in, but hit them with a splash of fresh lemon juice left over from the Caesar dressing once done. Sprinkled some of the already made bacon bits over top and it was a hit.

    1. Natasha says:

      Ooh good idea!!

  8. Becky says:

    Hi, planning on making these for our belated christmas can I fry up the bacon and reserve the fat the day before?

    1. Natasha says:

      Hi! That should be fine! 🙂

  9. Happy Mom says:

    In the past, my teenager pretended to gag when he ate Brussel sprouts with just salt and pepper. Tonight, I tried your recipe and I am super surprised and very happy he ate 12 without being dramatic at all. Then he thanked me for dinner!!! I want to thank you for sharing your recipe!

    1. Natasha says:

      Haha that’s so funny. I’m glad he enjoyed these! 😀

  10. Ingvor Franklin says:

    5 stars
    This recipe was wonderful! I live alone, but like to make myself a thanksgiving dinner. Just turkey (for the aroma) stuffing, sweet potato, and a veggie. Decided to try roasted Brussels sprouts this year. These were so good, I ate half of them for dinner (Skipped the stuffing and potatoes), and the rest for breakfast the next day. Really easy to make – cooked the whole thing in the oven in a casserole in three steps.
    Thank you so much for sharing this!

    1. Natasha says:

      Sounds good to me… I am so happy that you enjoyed them! 🙂

    2. annalynn says:

      How old are you Ingvor? You must love cooking.Great recipe!