Why You’ll Love This Brussels Sprouts and Bacon Sauté
- It’s a total flavor bomb. The combination of savory bacon, sweet caramelized sprouts, and tangy balsamic is just unbeatable. Every bite is a perfect balance of salty, sweet, and savory.
- It converts Brussels sprout skeptics. I’ve seen it happen time and again. The high-heat cooking method eliminates any bitterness, leaving you with a veggie that’s crispy, tender, and downright addictive.
- It’s incredibly versatile. Serve it as a side for a holiday feast, toss it with pasta for a main course, or even top it with a fried egg for a spectacular breakfast. It works everywhere.
- It comes together in under 30 minutes. This is not a fussy, complicated recipe. It’s all about one pan and a few simple steps for a result that tastes like you spent hours in the kitchen.
Ingredients & Tools
- 450 g Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped
- 1 medium shallot, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil (if needed)
- 2 tbsp balsamic vinegar
- 1 tbsp pure maple syrup or honey
- ¼ cup toasted walnuts or pecans, chopped
- To taste salt and freshly ground black pepper
Tools: A large skillet (cast iron is ideal), a sharp knife, a cutting board.
The quality of your bacon really matters here—it’s providing the main cooking fat and a huge amount of flavor. And don’t skip the nuts! They add a crucial textural contrast that takes this dish from great to unforgettable. A little goes a long way.
Serves: 4 as a side | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Choose similar-sized sprouts. This ensures they all cook at the same rate. If you have a mix of large and small, halve the big ones and leave the small ones whole.
- Don’t throw away the loose leaves! As you trim and halve the sprouts, some outer leaves will fall off. These are gold—they’ll get extra crispy in the pan, adding wonderful texture.
- Why a cast iron skillet? It holds and distributes heat exceptionally well, which is key for getting that perfect sear and caramelization on the sprouts without steaming them.
- Toasting nuts is non-negotiable. It only takes a few minutes in a dry pan, but it unlocks their oils and deep, nutty flavor. It makes all the difference, honestly.
How to Make Brussels Sprouts and Bacon Sauté
Step 1: Start by prepping all your ingredients. Trim the stem ends off the Brussels sprouts and slice them in half lengthwise. Don’t worry if some outer leaves come loose—set them aside, as they’ll crisp up beautifully. Chop the bacon into bite-sized pieces, and thinly slice the shallot and garlic. Having everything ready to go is crucial because this recipe moves quickly.
Step 2: Place your large, cold skillet on the stove and add the chopped bacon. Turn the heat to medium. Cooking the bacon from a cold start allows the fat to render out slowly and evenly, giving you crispy bacon and plenty of flavorful fat to cook the sprouts in. Cook, stirring occasionally, until the bacon is crispy, which should take about 5-7 minutes.
Step 3: Use a slotted spoon to remove the crispy bacon from the skillet, leaving the rendered fat behind. You should have a good 2-3 tablespoons of fat. If it looks a little scant, add a tablespoon of olive oil. If there’s too much, you can carefully spoon a little out—but honestly, a little extra bacon fat never hurt anyone.
Step 4: Increase the heat to medium-high. Carefully add the Brussels sprouts to the hot bacon fat, cut-side down. Try to get them all in a single layer—you might need to do this in two batches for the best sear. Don’t stir them! Let them cook undisturbed for 3-4 minutes. You’ll know it’s working when you see the cut sides turning a deep, golden brown and you can smell that wonderful nutty, caramelized aroma.
Step 5: Now you can give everything a good stir. Add the sliced shallot and those reserved loose leaves. Continue to cook, stirring now and then, for another 5-7 minutes. The sprouts should be tender when pierced with a knife but still have a bit of bite, and the shallots will have softened.
Step 6: Push the sprouts to one side of the pan. Add the minced garlic to the cleared space and let it cook for just 30 seconds until fragrant—be careful not to burn it! Then stir the garlic into the sprouts. The aroma at this stage is just incredible.
Step 7: It’s sauce time! Reduce the heat to low. Pour in the balsamic vinegar and maple syrup. It will sizzle and steam immediately. Stir everything together, scraping up any browned bits from the bottom of the pan. This is where all the flavor comes together. The sauce will quickly reduce and glaze the sprouts beautifully.
Step 8: Turn off the heat. Stir the crispy bacon and the toasted nuts back into the skillet. Give it a taste—this is your moment. Season generously with black pepper and, if needed, a pinch of salt (remember, the bacon is already quite salty). Transfer to a serving dish and enjoy immediately while it’s hot and crispy!
Serving Suggestions
Complementary Dishes
- Roasted Chicken or Turkey — The classic pairing. The simplicity of roast poultry lets the bold flavors of the sauté really shine.
- Creamy Polenta or Mashed Potatoes — Spoon this saucy, crispy mixture over a soft, creamy base for the ultimate comfort food combination.
- Pan-Seared Pork Chops — It’s a pork-on-pork situation that just works. The savory chops and the salty-sweet sprouts are a match made in heaven.
Drinks
- A crisp, dry Riesling — The slight sweetness and high acidity of the wine cut through the richness of the bacon and balance the dish perfectly.
- A malty Brown Ale — The caramel and nutty notes in the beer echo the flavors in the pan and provide a lovely, robust pairing.
- Sparkling Apple Cider — A non-alcoholic option that brings a touch of autumnal sweetness and effervescence to cleanse the palate.
Something Sweet
- Warm Apple Crumble — You’ve already got the savory-sweet thing going; lean into it with a simple, warm dessert that feels cozy and complete.
- Dark Chocolate Pots de Crème — The deep, bitter notes of dark chocolate provide a sophisticated and rich finish that doesn’t feel too heavy.
- Simple Vanilla Bean Panna Cotta — Its cool, creamy simplicity is the perfect palate cleanser after the bold, savory main event.
Top Mistakes to Avoid
- Mistake: Overcrowding the pan. If you dump all the sprouts in at once, they’ll steam instead of sauté. You’ll end up with mushy, grey sprouts instead of crispy, caramelized ones. If your pan isn’t big enough, cook in two batches.
- Mistake: Stirring too soon. Patience is key! Let those cut sides get a good sear without moving them. This is what builds the deep, complex flavor. I’ve messed this up before too, and the difference is night and day.
- Mistake: Burning the garlic. Garlic burns in a heartbeat and turns bitter. Add it towards the very end, and only let it cook for about 30 seconds until it’s just fragrant.
- Mistake: Skipping the acid. The balsamic vinegar isn’t just for flavor—it’s essential for balancing the richness of the bacon. Without it, the dish can taste a bit one-dimensional and heavy.
Expert Tips
- Tip: Shred the sprouts for a hash. Instead of halving, use a food processor with a shredding disk or a sharp knife to shred the sprouts. They’ll cook even faster and have a fantastic, slaw-like texture that’s perfect for breakfast.
- Tip: Add a pinch of red pepper flakes. For a subtle kick of heat, add a pinch of red pepper flakes with the garlic. It adds another layer of complexity that’s really wonderful.
- Tip: Make it a main course. Stir in a can of drained white beans or chickpeas with the bacon to add protein and turn this into a hearty, vegetarian-leaning (if you use oil instead of bacon) main dish.
- Tip: Prep ahead for a dinner party. You can trim and halve the sprouts a day in advance. Keep them in an airtight container in the fridge. This makes last-minute assembly a total breeze.
FAQs
Can I make this Brussels Sprouts and Bacon Sauté ahead of time?
You can prep the components ahead, but it’s best served fresh. You can trim and halve the sprouts and chop the bacon a day in advance. For serving, I’d recommend cooking it just before you eat. If you have leftovers, they will keep in the fridge for 2-3 days and can be reheated in a skillet over medium heat. The sprouts will lose some crispness but will still be delicious—they’re great tossed into an omelet or on top of a grain bowl.
My sprouts are still hard. What did I do wrong?
This usually means the heat was too high, causing the outside to brown before the inside had a chance to tenderize. After the initial sear on the cut side, try reducing the heat to medium, adding a tablespoon of water or broth to the pan, and covering it for 2-3 minutes. The steam will help cook the sprouts through. Then, remove the lid to let any remaining liquid evaporate and re-crisp the edges.
Can I make this vegetarian?
Absolutely! The trick is to replace the smoky, salty flavor of the bacon. Omit the bacon and start with 2 tablespoons of olive oil. When you sauté the shallots, add a teaspoon of smoked paprika to mimic that smoky depth. You might also want to add a splash of soy sauce or tamari at the end with the balsamic to boost the savory, umami flavor.
What’s the best way to trim Brussels sprouts?
Just slice a thin piece off the tough stem end. That’s it! You don’t need to cut off a lot. Then, slice them in half from stem to top. If any outer leaves look yellow or wilted, just peel them off and discard them. The tight, bright green leaves are what you want.
Can I use frozen Brussels sprouts?
You can, but fresh is definitely preferred for texture. Frozen sprouts have a much higher water content, so they will release a lot of liquid as they cook, making it very difficult to get them crispy and caramelized. If it’s your only option, thaw them completely and pat them very, very dry with paper towels before cooking. Even then, expect a softer final result.
Brussels Sprouts And Bacon Sauté
Transform Brussels sprouts with crispy bacon in this easy 25-minute sauté! Caramelized, savory, & perfect for weeknights. The side dish that steals the show.
Ingredients
Ingredients
-
450 g Brussels sprouts (trimmed and halved)
-
6 slices thick-cut bacon (chopped)
-
1 medium shallot (thinly sliced)
-
2 cloves garlic (minced)
-
2 tbsp olive oil (if needed)
-
2 tbsp balsamic vinegar
-
1 tbsp pure maple syrup or honey
-
¼ cup toasted walnuts or pecans (chopped)
-
salt and freshly ground black pepper (To taste)
Instructions
-
Start by prepping all your ingredients. Trim the stem ends off the Brussels sprouts and slice them in half lengthwise. Don't worry if some outer leaves come loose—set them aside, as they'll crisp up beautifully. Chop the bacon into bite-sized pieces, and thinly slice the shallot and garlic. Having everything ready to go is crucial because this recipe moves quickly.01
-
Place your large, cold skillet on the stove and add the chopped bacon. Turn the heat to medium. Cooking the bacon from a cold start allows the fat to render out slowly and evenly, giving you crispy bacon and plenty of flavorful fat to cook the sprouts in. Cook, stirring occasionally, until the bacon is crispy, which should take about 5-7 minutes.02
-
Use a slotted spoon to remove the crispy bacon from the skillet, leaving the rendered fat behind. You should have a good 2-3 tablespoons of fat. If it looks a little scant, add a tablespoon of olive oil. If there's too much, you can carefully spoon a little out—but honestly, a little extra bacon fat never hurt anyone.03
-
Increase the heat to medium-high. Carefully add the Brussels sprouts to the hot bacon fat, cut-side down. Try to get them all in a single layer—you might need to do this in two batches for the best sear. Don't stir them! Let them cook undisturbed for 3-4 minutes. You'll know it's working when you see the cut sides turning a deep, golden brown and you can smell that wonderful nutty, caramelized aroma.04
-
Now you can give everything a good stir. Add the sliced shallot and those reserved loose leaves. Continue to cook, stirring now and then, for another 5-7 minutes. The sprouts should be tender when pierced with a knife but still have a bit of bite, and the shallots will have softened.05
-
Push the sprouts to one side of the pan. Add the minced garlic to the cleared space and let it cook for just 30 seconds until fragrant—be careful not to burn it! Then stir the garlic into the sprouts. The aroma at this stage is just incredible.06
-
It's sauce time! Reduce the heat to low. Pour in the balsamic vinegar and maple syrup. It will sizzle and steam immediately. Stir everything together, scraping up any browned bits from the bottom of the pan. This is where all the flavor comes together. The sauce will quickly reduce and glaze the sprouts beautifully.07
-
Turn off the heat. Stir the crispy bacon and the toasted nuts back into the skillet. Give it a taste—this is your moment. Season generously with black pepper and, if needed, a pinch of salt (remember, the bacon is already quite salty). Transfer to a serving dish and enjoy immediately while it's hot and crispy!08
