Why You’ll Love This Brussels Sprouts and Bacon Sauté
- It’s a total flavor bomb. The combination of salty, crispy bacon with the earthy, slightly sweet sprouts is just unbeatable. A splash of balsamic vinegar at the end adds a tangy punch that cuts through the richness perfectly.
- The texture is everything. We’re not going for mushy here. The goal is tender-crisp sprouts with beautifully browned, slightly crispy edges and, of course, those irresistible bits of bacon in every single bite.
- It’s incredibly quick and versatile. This is a 20-minute side dish that pairs with almost anything—chicken, pork chops, a hearty steak, or even tossed with pasta for a full meal. It’s a lifesaver on busy nights.
- It might just change your mind about Brussels sprouts. If you’ve had bad experiences with bland, overcooked sprouts, this recipe is your redemption arc. The high-heat sauté brings out their natural sweetness, making them a true delight.
Ingredients & Tools
- 450 g Brussels sprouts, trimmed and thinly sliced or shredded
- 6 slices thick-cut bacon, chopped
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil (if needed)
- 2 tbsp balsamic vinegar
- 1/4 tsp red pepper flakes (optional, for a little heat)
- To taste salt and freshly ground black pepper
Tools: A large skillet (cast iron is fantastic here), a sharp knife, a cutting board.
The real star here, aside from the sprouts themselves, is the bacon. Using a good, thick-cut variety means you’ll get more substantial, meaty bites and plenty of delicious fat to cook everything in. And don’t skip the balsamic—it’s not just for acidity; its sweetness creates a simple, glossy glaze that makes the whole dish pop.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Prep your sprouts first. Trimming the ends and removing any tough outer leaves is key. For shredding, you can use a sharp knife to thinly slice them, or for a real time-saver, use the shredding disk on your food processor. The goal is uniform pieces for even cooking.
- Don’t discard the bacon fat! This is liquid gold. We’ll use it to sauté the onions and Brussels sprouts, which infuses them with incredible smoky, savory flavor. You probably won’t even need extra oil.
- Get your pan nice and hot. A hot skillet is essential for getting a good sear on the bacon and for cooking the sprouts quickly so they become tender-crisp instead of steaming and becoming soggy.
- Have all your ingredients ready. This recipe moves quickly once you start cooking. Having your onions sliced, garlic minced, and balsamic measured out means you won’t be scrambling and risk burning anything.
How to Make Brussels Sprouts and Bacon Sauté
Step 1: Start by prepping your Brussels sprouts. Trim off the dry stem end and remove any yellow or wilted outer leaves. Using a sharp knife, slice them thinly, or use the shredding attachment on a food processor for a more coleslaw-like texture. This larger surface area is what allows them to cook quickly and get those lovely browned bits. Thinly slice your onion and mince the garlic, keeping them separate.
Step 2: Place your large skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat. This should take about 5-7 minutes. You’ll know it’s ready when the sizzling sound quiets down and the bacon pieces are a deep golden brown. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel, leaving the glorious bacon fat in the pan.
Step 3: There should be about 2-3 tablespoons of fat in the pan. If it looks a little scant, add a tablespoon of olive oil. Increase the heat to medium-high and add the sliced onion. Sauté for about 2-3 minutes, just until the onion starts to soften and become translucent. Now’s the time to add the red pepper flakes if you’re using them, toasting them briefly in the fat to release their flavor.
Step 4: It’s sprout time! Add all of the shredded Brussels sprouts to the hot skillet. They will sizzle loudly—that’s exactly what you want. Season with a good pinch of salt and pepper. Sauté, stirring only occasionally, for about 6-8 minutes. The trick is to let them sit for a minute or two between stirs so they have a chance to brown and caramelize instead of just steaming.
Step 5: When the sprouts are tender but still have a bit of bite (taste one to check!) and are nicely browned in spots, add the minced garlic. Cook for just 30 seconds to one minute, stirring constantly. You’ll smell the amazing aroma, but be careful not to burn it—burnt garlic turns bitter very quickly.
Step 6: Return the crispy bacon to the pan and pour in the balsamic vinegar. Give everything a really good stir, scraping up any browned bits from the bottom of the pan. The vinegar will sizzle and reduce almost immediately, creating a light glaze that coats the sprouts and bacon. Cook for one final minute to let the flavors meld together.
Step 7: Do a final taste test and adjust the seasoning with more salt or pepper if needed. The dish should be a beautiful balance of salty, savory, tangy, and slightly sweet. Serve immediately while it’s hot and the textures are perfect!
Serving Suggestions
Complementary Dishes
- Roasted Chicken or Turkey — The simplicity of roasted poultry is a perfect canvas for the bold flavors of this sauté. It’s a classic holiday side but just as wonderful for a Sunday dinner.
- Pork Chops or a Pork Tenderloin — Pork and Brussels sprouts are a match made in heaven. The sweetness of the pork plays off the savory, smoky notes of the dish beautifully.
- Creamy Polenta or Mashed Potatoes — Spoon this saucy sauté over a soft, creamy base for the ultimate comfort food situation. The textures are just incredible together.
Drinks
- A Crisp Pale Ale or Lager — The carbonation and slight bitterness of a good beer help cut through the richness of the bacon and cleanse the palate between bites.
- Pinot Noir — This lighter-bodied red wine has earthy notes that complement the sprouts and enough acidity to stand up to the dish without overpowering it.
- Sparkling Apple Cider — A non-alcoholic option that brings a touch of autumnal sweetness and effervescence, which is a lovely contrast to the savory elements.
Something Sweet
- Simple Apple Galette — The warm, spiced apples and flaky pastry feel rustic and homey, providing a sweet ending that continues the cozy, fall-inspired theme.
- Dark Chocolate Pots de Crème — A rich, silky chocolate dessert offers a deep, bittersweet contrast that feels sophisticated and satisfying after the hearty main course.
- Vanilla Bean Panna Cotta — Its cool, creamy simplicity is the perfect light and refreshing finish to a meal that’s big on savory, umami flavors.
Top Mistakes to Avoid
- Overcrowding the pan. If you dump all the sprouts into a skillet that’s too small, they’ll steam instead of sauté. You want a single layer with room for the moisture to evaporate. If necessary, cook in two batches.
- Stirring too often. I know it’s tempting to constantly move things around, but patience is key here. Let the sprouts sit for a minute or two to develop those delicious, caramelized, browned edges. That’s where a ton of flavor comes from.
- Burning the garlic. Garlic minced that fine can go from golden and fragrant to bitter and burnt in seconds. Always add it near the end of cooking and stir constantly for just a short time.
- Using pre-shredded sprouts from a bag. They are often dried out and can have a weird texture. Taking the few extra minutes to shred fresh sprouts yourself makes a world of difference in both flavor and final texture.
Expert Tips
- Tip: Add a touch of sweetness. For a more complex flavor profile, add a tablespoon of maple syrup or honey along with the balsamic vinegar. It enhances the natural sweetness of the caramelized sprouts and bacon beautifully.
- Tip: Boost the crunch factor. Right before serving, sprinkle with toasted pecans, walnuts, or even pumpkin seeds. The extra nutty crunch takes the texture to a whole new level.
- Tip: Make it a meal. Turn this side into a main course by stirring in cooked, shredded chicken or by topping it with a fried or poached egg. The runny yolk creates a fantastic sauce.
- Tip: Prep ahead for easy entertaining. You can shred the Brussels sprouts and chop the bacon a day in advance. Store them separately in airtight containers in the fridge. When ready to cook, everything comes together in a flash.
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. The Brussels sprouts can be shredded and stored in an airtight container in the fridge a day before. You can also cook the bacon ahead. However, I don’t recommend cooking the entire dish in advance and reheating it, as the sprouts will lose their tender-crisp texture and become soggy. If you must reheat, do it quickly in a hot skillet instead of the microwave to try and regain some crispness.
My sprouts are a bit bitter. What can I do?
A little bitterness is natural, but if it’s pronounced, the balsamic vinegar should help balance it. Also, make sure you’re using enough salt, as it counteracts bitterness. For the future, smaller, brighter green sprouts are often sweeter than larger, older ones. A pinch of sugar or a drizzle of maple syrup added with the vinegar can also help tame any harshness.
Can I make this vegetarian?
Absolutely! Simply omit the bacon. Heat 2 tablespoons of olive oil in the skillet and start with sautéing the onions. To add a smoky, savory depth, try adding a teaspoon of smoked paprika along with the red pepper flakes. You could also add some chopped, sautéed mushrooms for a meaty texture.
What’s the best way to shred Brussels sprouts without a food processor?
A sharp chef’s knife is perfectly fine! First, trim the stem end. Then, slice the sprout in half from top to bottom. Place the cut side down on the board for stability, and then thinly slice across the sprout to create shreds. It takes a few extra minutes, but it works like a charm.
Can I use frozen Brussels sprouts?
I wouldn’t recommend it for this specific recipe. Frozen sprouts have a much higher water content, and when thawed, they release a lot of liquid. This will prevent them from sautéing and browning properly, leading to a steamed, mushy texture. Fresh is definitely the way to go for the best results.
Brussels Sprouts And Bacon Sauté
Crispy bacon & shredded Brussels sprouts sautéed to perfection in 20 minutes! This easy, flavor-packed side dish from a Chicago home cook will become your new weeknight favorite.
Ingredients
Ingredients
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450 g Brussels sprouts (trimmed and thinly sliced or shredded)
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6 slices thick-cut bacon (chopped)
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1 small yellow onion (thinly sliced)
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2 cloves garlic (minced)
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2 tbsp olive oil (if needed)
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2 tbsp balsamic vinegar
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1/4 tsp red pepper flakes (optional, for a little heat)
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salt (to taste)
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freshly ground black pepper (to taste)
Instructions
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Start by prepping your Brussels sprouts. Trim off the dry stem end and remove any yellow or wilted outer leaves. Using a sharp knife, slice them thinly, or use the shredding attachment on a food processor for a more coleslaw-like texture. This larger surface area is what allows them to cook quickly and get those lovely browned bits. Thinly slice your onion and mince the garlic, keeping them separate.01
-
Place your large skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat. This should take about 5-7 minutes. You'll know it's ready when the sizzling sound quiets down and the bacon pieces are a deep golden brown. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel, leaving the glorious bacon fat in the pan.02
-
There should be about 2-3 tablespoons of fat in the pan. If it looks a little scant, add a tablespoon of olive oil. Increase the heat to medium-high and add the sliced onion. Sauté for about 2-3 minutes, just until the onion starts to soften and become translucent. Now's the time to add the red pepper flakes if you're using them, toasting them briefly in the fat to release their flavor.03
-
It's sprout time! Add all of the shredded Brussels sprouts to the hot skillet. They will sizzle loudly—that's exactly what you want. Season with a good pinch of salt and pepper. Sauté, stirring only occasionally, for about 6-8 minutes. The trick is to let them sit for a minute or two between stirs so they have a chance to brown and caramelize instead of just steaming.04
-
When the sprouts are tender but still have a bit of bite (taste one to check!) and are nicely browned in spots, add the minced garlic. Cook for just 30 seconds to one minute, stirring constantly. You'll smell the amazing aroma, but be careful not to burn it—burnt garlic turns bitter very quickly.05
-
Return the crispy bacon to the pan and pour in the balsamic vinegar. Give everything a really good stir, scraping up any browned bits from the bottom of the pan. The vinegar will sizzle and reduce almost immediately, creating a light glaze that coats the sprouts and bacon. Cook for one final minute to let the flavors meld together.06
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Do a final taste test and adjust the seasoning with more salt or pepper if needed. The dish should be a beautiful balance of salty, savory, tangy, and slightly sweet. Serve immediately while it's hot and the textures are perfect!07
