Brussel Sprout Recipes With Bacon — Crispy Bliss Awaits

Perfect for weeknights or holiday spreads, these savory, crunchy bites deliver bold flavor with minimal effort.

Here’s the cold, crispy truth: brussel sprouts were never your childhood favorite. But toss them in sizzling bacon fat, and suddenly they’re the star of the plate. This isn’t health food pretending to be fun—it’s comfort food with a green disguise. The combo of salty bacon and caramelized sprouts hits your taste buds like a headliner at a sold‑out show. You’ll want to make them for Thanksgiving, Tuesday dinners, and basically any time you need applause from your dinner table. Why wait until the holidays to eat food that makes you this happy?

What Makes This Recipe So Good

First off, bacon. Secondly… well, also bacon. But here’s why it’s magical: brussel sprouts get that golden‑brown sear and a savory punch from rendered bacon fat, plus the smoky bite from crisped bits. Together, they balance out—vegetable sweetness meets salty porky decadence. This recipe also requires minimal prep and cooks in under 20 minutes, making it perfect for both impatient home chefs and last‑minute dinner guests. No boring, steamed veggie vibes here—these sprouts are bold, crunchy, and seriously addictive.

Ingredients

• 1 lb fresh brussel sprouts, trimmed and halved
• 6 strips thick‑cut bacon
• 2 tbsp olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 cloves garlic, minced
• Optional: 1 tbsp balsamic glaze
• Optional: pinch of red pepper flakes

Let’s Get Cooking – Instructions

1. Prep your sprouts. Trim the ends, remove yellow leaves, and slice them in half for even cooking.
2. Crisp the bacon. In a large skillet, cook bacon over medium heat until crispy. Remove and place on paper towels. Save the fat.
3. Sauté the garlic. Add minced garlic to the skillet; cook for 30 seconds in the bacon fat.
4. Cook the sprouts. Place brussel sprouts cut‑side down in the skillet. Add olive oil if needed. Let them sear without stirring for 5 minutes.
5. Toss and season. Stir sprouts, add salt, pepper, and optional chili flakes, and cook until tender, about 8–10 minutes more.
6. Add the bacon. Chop the bacon and toss it back into the skillet for the last minute.
7. Finish with glaze. Drizzle balsamic glaze just before serving for a sweet tang.

Storage Instructions

Store leftover sprouts and bacon in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to bring back that crispy magic—microwaving tends to make them soggy and sad. If you’re feeling extra, toss them under the broiler for 1–2 minutes to wake them up.

Health Benefits

Brussel sprouts pack vitamin C, fiber, and antioxidants, making them powerful little nutrient bombs. Bacon isn’t exactly kale, but in moderation it adds protein and satisfaction that can keep you from reaching for less healthy snacks later. This union of greens and meat helps even veggie‑skeptical eaters get some plant benefits without grimacing.

What Not to Do

• Don’t crowd the pan—steamed sprouts are fine, but we’re here for crisp edges.
• Don’t skip trimming bad leaves—they taste bitter and ruin the vibe.
• Don’t over‑salt—bacon already brings major saltiness.
• Don’t rush the sear—patience = caramelization.

Alternatives

• Swap bacon with pancetta for an Italian twist.
• Make it vegetarian by using smoked paprika and olive oil for flavor depth.
• Add nuts like toasted almonds or pecans for crunch.
• Roast in the oven instead of sautéing for hands‑off cooking.

FAQ

Can I use frozen brussel sprouts?

Yes, but they won’t get as crisp. Thaw them completely, pat dry, and roast or pan‑sear to help with texture.

Do I need to parboil the sprouts first?

Nope. That’s extra work, and direct searing saves time while enhancing flavor.

What’s the best bacon for this recipe?

Thick‑cut, naturally smoked bacon gives the richest taste. Avoid overly sweet varieties unless you want a maple note.

Can I make it spicy?

Absolutely—throw in red pepper flakes or a dash of hot sauce while cooking for an easy kick.

My Take

IMO, this is proof that simple recipes can deliver ridiculous flavor. It’s not about reinventing the wheel—it’s about letting great ingredients (and their fats) do what they do best. This recipe will make you wonder why brussel sprouts ever had a bad rep. Serve them, watch skeptics convert, and enjoy your new go‑to crowd‑pleaser.