Brussels Sprouts with Bacon

Brussels Sprouts with Bacon is a perfectly easy holiday recipe. Delicious garlic sprouts are topped off with crispy bacon for a savory, salty delight.

Need one more Side Dish to finish off your holiday table? Then, this is the recipe for you! Just like Oven Roasted Brussels Sprouts, they’re easy enough for a weeknight dinner and don’t take a lot of time. Plus, the added crispy bacon gives them extra flavor that everyone in your family is sure to love.

Brussels Sprouts with Bacon in serving bowl

This Brussels Sprouts recipe is perfect to add to your Christmas or Thanksgiving menu. After cooking, the Brussels Sprouts are both tender, crispy, and packed with flavor from the garlic. The bacon pieces also do a great job enticing picky eaters to give the dish a try. Once they do, they won’t be able to get enough.  So, it’s a great way to get everyone eating second helpings of greens over the holiday. 

Some sort of Brussels Sprouts dish is a must for many people during the holidays. Whether that means Brussels Sprouts Gratin or this Bacon Brussels Sprouts recipe. Prepping the sprouts couldn’t be easier, and they always turn out wonderfully savory after cooking in a skillet. Delicious Brussels Sprouts also make a great base for toppings like Parmesan cheese or this bacon recipe. 

Brussels Sprouts with Bacon collage

However, you definitely don’t need to save this dish for a special occasion. The prep time and cook time together only take about 20 minutes to make, so it easily pairs with any Weeknight Meal. The delicious greens and bacon make a great addition to pretty much any dinner, and it’s too good to only have a couple of times a year. 

More Holiday Side Dishes

Frequently Asked Questions About Brussels Sprouts with Bacon

Why are they called Brussels Sprouts?

These delicious veggies are thought to have originated in Brussels, Belgium and were named so by the French.

How should I clean my Brussels Sprouts?

Brussels Sprouts just need to be rinsed in order to clean them before you cook them.

Why do I need to peel off the outer layers of Brussels Sprouts?

Similar to a head of lettuce, the outer layers of Brussels Sprouts can get a little bruised and wilted over time. Peel them off the same way you would your lettuce.

How to Make Brussels Sprouts with Bacon

  • How to Shave Brussels Sprouts: Start by cutting the root end off of each sprout, and remove the wilted outer leaves. Hold the sprouts from the root end and use a sharp knife to shred them thinly. Rinse your Sprouts clean.
  • Continue Prepping Sprouts: Finish getting the sprouts ready for the recipe by adding them to a large microwave-safe bowl with a wet paper towel to absorb the moisture. Microwave for 4-5 minutes. The sprouts should be crisp and tender. 
  • Cook Bacon: Add the bacon slices in a single layer to a skillet. Let them cook until crispy. Most likely it’ll be about a 5-minute cooking time. 
  • Cook Brussels Sprouts: Drain everything but 1 tablespoon of the bacon grease. Leave that in the pan, and add the vegetable oil, garlic, and sprouts over top. Stir together. Season with salt and pepper to taste, and continue cooking until Brussels Sprouts are browned on the outside and crispy.
  • Serve: Crumble bacon over the top and serve while still warm. 
Brussels Sprouts with Bacon shaved brussels sprouts in cooking pan

Can Brussels Sprouts with Bacon be Made Ahead?

You can make your Brussels Sprouts ahead of time and store them in the fridge. Warm them up when you’re ready to serve. You can use the microwave or heat them up in a pan to crisp the bacon again.

Variations on Brussels Sprouts with Bacon

  • Sweet Brussels Sprouts: Try adding some sweetness to the recipe by drizzling honey or maple syrup over the Brussels sprouts. You can heat up the honey slightly before adding it on top so that it’s more runny and easy to toss the sprouts with. Another sweet option is using candied bacon.   
  • Oil: If you want to replace the vegetable oil in the recipe, you can use olive oil, avocado oil, or coconut oil. 
  • Roasted Brussels Sprouts: Try roasting the sprouts on a baking sheet instead of in a skillet. Toss the Brussels sprouts in garlic, oil, salt, and pepper. Spray the sheet pan with cooking spray, then add the shaved Brussels sprouts to the prepared pan. Roast at 400 degrees for 15 minutes. Take the rimmed baking sheet from the oven and sprinkle the cooked bacon over the Roasted Brussels sprouts. 
  • Seasonings: For some extra flavor add seasonings like paprika, garlic powder, red pepper flakes, oregano, or rosemary. 
  • Add-Ins: For some delicious mix-ins toss in shallots, or red onions when you’re cooking the Brussels sprouts. You could also mix nuts into the recipe with the bacon. Pine nuts or walnuts would work nicely. Lastly, try sprinkling some parmesan cheese over the top to melt with the bacon. You could also use a mix of cheddar, parmesan, Swiss, or any other cheese you’d like. 
Brussels Sprouts with Bacon in serving bowl

Holiday Main Dishes

Serving Ideas

Brussels Sprouts with Bacon should be served hot. It makes a great dish to serve alongside chicken recipes as the flavor of the bacon goes well with chicken. Brussels Sprouts will also taste great with your holiday Turkey, Ham, or Prime Rib. A big batch of Brussels Sprouts would be a great dish to bring to your next potluck. Bacon is always a crowd pleaser!

How to Store Brussels Sprouts with Bacon

  • Serve: Don’t leave this recipe out at room temperature for more than 2 hours. 
  • Store: Once the Brussels Sprouts and Bacon have cooled, you can cover them in plastic wrap or transfer them to another airtight container. They’ll stay good in the fridge for about 1 week. 
  • Freeze: You can also freeze Bacon Brussels Sprouts for up to 6 months. Just make sure to seal them tightly in an airtight container. 

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Brussels Sprouts with Bacon

Brussels Sprouts with Bacon is a perfectly easy holiday recipe. Delicious garlic sprouts are topped off with crispy bacon for a savory, salty delight.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 6 slices bacon , diced
  • 1 tablespoon vegetable oil
  • 1 pound Brussels sprouts , shaved
  • 3 cloves garlic , minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • Rinse Brussels Sprouts, add them to a large microwave-safe bowl, and cover with a wet paper towel.
  • Microwave for 4-5 minutes or until crisp and tender.
  • Add the bacon to a large skillet on medium-high and cook until crisp.
  • Drain all but 1 tablespoon of grease and add in the vegetable oil.
  • Add the Brussels sprouts and garlic and stir well.
  • Season with salt and pepper and cook for 5-6 minutes until Brussels Sprouts are browned and crispy.
  • Top with cooked bacon, stir and serve.

Nutrition

Calories: 81kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 400mg | Potassium: 267mg | Fiber: 2g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 49mg | Calcium: 27mg | Iron: 1mg
Keyword: Brussels Sprouts with Bacon
Brussels Sprouts with Bacon collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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