Why cook Brussels sprouts in oil when smoky bacon fat adds so much flavor? This Pan Fried Brussels Sprouts With Bacon recipe yields golden, tender sprouts and crisp, savory bacon — one of the best ways to enjoy this vegetable.
Ready in about 15 minutes, this side dish is perfect for everyday dinners or holiday meals like Thanksgiving, Christmas, or Easter.
One key trick is halving the Brussels sprouts. Cutting them increases surface area so they cook evenly and soak up the bacon grease. The result is sprouts that are caramelized on the outside and soft inside, balanced by crisp bacon and simple seasonings.
Pair this side with roasted meats, steaks, or poultry to complete a hearty meal.
Table of Contents
- Why You’ll Love Brussels Sprouts With Bacon
- Ingredients Needed
- How To Make Pan Fried Brussels Sprouts With Bacon
- Substitutions and Variations
- Chef’s Tips
- How To Pick The Best Brussels Sprouts
- Recipe Frequently Asked Questions
- Storage and Reheating
- More Side Dishes You’ll Love
- Serving
- Recipe Card
Why You’ll Love Brussels Sprouts With Bacon
This preparation turns a sometimes-maligned vegetable into a crowd-pleasing side. The combination of smoky, crunchy bacon and caramelized sprouts makes this simple dish feel special. Key benefits:
- Quick and flavorful: Ready in about 15 minutes with a short ingredient list.
- Minimal equipment: One skillet is all you need.
- Kid-friendly: Even picky eaters often enjoy Brussels sprouts prepared this way.
Ingredients Needed
The ingredient list is short and straightforward. Aside from salt and pepper, you only need:
- Bacon: Provides smoky flavor, crisp texture, and the cooking fat to brown the sprouts.
- Brussels Sprouts: Fresh sprouts work best; if using frozen, thaw first for better texture.
- Onion Powder: Adds depth without needing to chop fresh onion.
Note: the correct plural is “Brussels sprouts.” Exact measurements are provided in the recipe card below.
Tip: Cook very small sprouts whole; larger ones are best halved for even cooking.
How To Make Pan Fried Brussels Sprouts With Bacon
This is a beginner-friendly recipe with straightforward steps:
- Cut bacon into small pieces. Fry in a large skillet over medium-high heat until golden and crisp.
- Remove the bacon with a slotted spoon and set aside on paper towels, leaving the bacon grease in the skillet.
- Add halved Brussels sprouts to the skillet and toss to coat in the bacon fat.
- Cover and cook over low heat to soften the sprouts, about 5 minutes.
- Stir in onion powder, salt, and black pepper. Continue cooking, stirring occasionally, until the sprouts are golden and caramelized.
- Add the crisp bacon back to the pan, toss to combine, and serve warm.
A cast-iron skillet helps caramelize the sprouts, creating a crisp, roasted-like texture.
Substitutions and Variations
Feel free to adapt the recipe to your taste:
- Pancetta: Use pancetta for a less smoky, more savory pork flavor; adjust salt accordingly.
- Nuts and dried fruit: Add toasted walnuts, pecans, or dried cranberries for texture and sweetness.
- Spicy: A pinch of cayenne or red pepper flakes adds heat.
- Garlic: Stir in minced garlic halfway through cooking for aromatic flavor.
- Balsamic: A splash of balsamic vinegar or a drizzle at the end creates a tangy glaze.
- Maple: A light drizzle of maple syrup or a sprinkle of brown sugar adds a sweet balance.
Chef’s Tips
- Don’t overcrowd the pan: Use a skillet large enough so sprouts brown evenly.
- Prep ahead: Trim and halve sprouts in advance and cook bacon ahead, saving the grease for the recipe.
- Trim stems as needed: The small stem is edible; remove only if it’s thick or tough.
How To Pick The Best Brussels Sprouts
Look for firm, bright green sprouts without blemishes, discoloration, or holes. Choose sprouts of similar size so they cook uniformly. Smaller sprouts are usually sweeter; larger ones can be a bit more cabbage-like but work well when cooked with bacon and seasonings.
Recipe Frequently Asked Questions
Not for this recipe. Because the sprouts are halved and cooked covered on low heat in bacon grease, they cook evenly without boiling first.
They need enough fat to brown; saving enough bacon grease in the pan is essential. Also, give them enough time on medium-low heat to caramelize.
They should be fork-tender with a bit of firmness, not soggy. A fork should slide in with minimal resistance.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3–5 days. To reheat, warm the sprouts in a skillet over medium heat; add a splash of water if needed to keep them moist. Be careful not to burn the bacon when reheating.
More Side Dishes You’ll Love
If you enjoy this recipe, try other simple sides like fried carrots, sautéed vegetables, garlic herb rice, or honey-glazed carrots.
Fried Carrots
Sautéed Vegetables
Garlic Herb Rice
Brown Sugar Honey Glazed Carrots
Serving
This Brussels sprouts side dish pairs well with roast turkey, boneless leg of lamb, herb-roasted chicken, baked salmon, roasted turkey thighs, or pan-seared lamb chops for holiday meals, dinner parties, or a cozy weeknight supper.
Post updates:
Updated February 22, 2025 with additional tips and clarifications.
If you make this recipe, please leave a rating — feedback helps others and is much appreciated.
Ingredients
- 1/2 pound bacon
- 1 pound Brussels sprouts, each cut in half lengthwise
- 1 teaspoon onion powder
- 1/4 teaspoon salt (adjust to taste)
- 1/8 teaspoon black pepper
Instructions
- Cut bacon into 1-inch pieces.
- Fry bacon in a skillet over medium-high heat until golden and crisp. Remove and drain on paper towels, leaving half the bacon grease in the skillet.
- Add halved Brussels sprouts to the skillet and toss to coat in the grease. Cover and cook on low for about 5 minutes until slightly tender.
- Add onion powder, salt, and pepper. Cook, stirring occasionally, until sprouts are golden and caramelized.
- Return the bacon to the pan, toss to combine, and serve immediately.
Notes
Pancetta: Swap for bacon if preferred; reduce added salt because pancetta is cured.
How to pick sprouts: Choose firm, bright green sprouts without blemishes. Cook similar-sized sprouts together for even results.
Make ahead: Trim and halve sprouts ahead of time and store covered. Cook bacon in advance and reserve the fat.
Nutrition (per recipe)
Calories: 675 | Carbs: 44 g | Protein: 30 g | Fat: 46 g (approximate)
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