Why cook Brussels sprouts in oil when smoky bacon fat adds so much more flavor? This pan-fried Brussels sprouts with bacon recipe makes Brussels sprouts that are golden, tender inside, and loaded with savory, smoky goodness.
Ready in about 15 minutes, this simple side dish is perfect for weeknight meals or holidays like Thanksgiving, Christmas, and Easter.
One of the keys to great results is halving the sprouts. Cutting them increases surface area so they brown evenly and soak up the bacon grease. The result is crisp, caramelized edges and a tender center—especially delicious when tossed with crispy bacon and a little seasoning.
Try serving these Brussels sprouts with roasted meats or steaks for a balanced, flavorful plate.
Table of Contents
- Why You’ll Love Brussels Sprouts With Bacon
- Ingredients
- How To Make It
- Substitutions & Variations
- Chef’s Tips
- How To Pick The Best Brussels Sprouts
- FAQ
- Storage & Reheating
- More Side Dishes
- Serving Suggestions
- Recipe Card
Why You’ll Love Brussels Sprouts With Bacon
This recipe transforms Brussels sprouts into a crowd-pleasing side with minimal effort. Highlights:
- Fast and flavorful. From prep to plate in about 15 minutes using a short ingredient list.
- Only one pan required. No special equipment—just a skillet, making cleanup easy.
- Kid-friendly and approachable. The smoky bacon and caramelized edges win over even picky eaters.
Ingredients
Simple, high-impact ingredients make this dish. Beyond salt and pepper, you’ll need:
- Bacon: Provides crisp texture, smoky flavor, and the cooking fat that seasons the sprouts.
- Brussels sprouts: Fresh sprouts work best; if frozen, thaw and pat dry first.
- Onion powder: Adds depth without extra chopping.
Note: The recipe card below contains the exact measurements and full ingredient list.
Tip: If sprouts are very small, cook them whole instead of halving.
How To Make Pan Fried Brussels Sprouts With Bacon
This is a straightforward pan-fry method that yields tender, caramelized sprouts:
- Cut bacon into bite-sized pieces and fry in a large skillet over medium-high heat until golden and crisp.
- Remove bacon with a slotted spoon and drain briefly on paper towels, leaving the bacon grease in the pan.
- Add halved Brussels sprouts to the skillet, tossing to coat in the grease.
- Cover and cook over low heat until the centers begin to soften, about 5 minutes.
- Uncover, add onion powder, salt, and pepper, and continue cooking until the sprouts develop a golden, caramelized exterior.
- Toss the cooked bacon back into the pan to combine and serve warm.
Using a cast-iron skillet helps achieve deeper caramelization and a roasted-like crisp on the sprouts.
Substitutions and Variations
Customize this dish to your taste with these ideas:
- Pancetta: Swap for bacon for a meatier, less smoky flavor. Reduce added salt as pancetta is often cured.
- Nuts & dried fruit: Toasted walnuts, pecans, or dried cranberries add texture and contrast.
- Heat: A pinch of red pepper flakes or cayenne brings warmth—use sparingly.
- Garlic: Add minced garlic halfway through cooking for a fragrant boost.
- Balsamic: A splash added while cooking or a drizzle at the end creates a glossy, tangy glaze.
- Sweet finish: A drizzle of maple syrup or a sprinkle of brown sugar balances the savory elements.
Chef’s Tips
- Use a roomy skillet. Avoid crowding so the sprouts brown instead of steaming.
- Prep ahead. Trim and halve the sprouts and cook the bacon in advance; reserve the grease for frying.
- Trim the stem if needed. The stem is edible but can be tough on larger sprouts; trim thicker stalks if desired.
How To Pick The Best Brussels Sprouts
Choose bright green, firm sprouts without blemishes, holes, or dry leaves. Select sprouts of similar size so they cook evenly. Smaller sprouts tend to be sweeter; larger ones may be slightly more cabbage-like but still work well in this preparation.
Recipe Frequently Asked Questions
No. Because the sprouts are halved and cooked covered over low heat in this pan-fry method, they soften evenly without boiling first. Boiling can be helpful for whole sprouts or deep-frying, but it isn’t necessary here.
If they aren’t browning, there may not be enough fat in the pan. Make sure to leave some bacon grease for cooking the sprouts and give them enough time to caramelize. A hot skillet and enough surface contact help develop color.
They’re done when a fork pierces the center easily yet the sprouts still retain a slight firmness. You want tender, not mushy, results.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat in a skillet over medium heat, adding a splash of water if needed to restore moisture. Watch carefully to avoid burning the bacon.
More Side Dishes You’ll Love
If you enjoy this recipe, try these other simple sides:
Fried Carrots
Sautéed Vegetables
Garlic Herb Rice
Brown Sugar Honey Glazed Carrots
Serving
These Brussels sprouts pair beautifully with a wide range of mains, including roast turkey, roasted lamb, herb-roasted chicken, baked salmon, or pan-seared chops—ideal for holidays or a cozy dinner.
Post updates:
Updated February 22, 2025 with clearer instructions and tips.
If you try this recipe, please leave a rating—feedback helps others find the recipe and lets me know how it turned out. Thank you!
Pan Fried Brussels Sprouts With Bacon
Ingredients
- ½ pound bacon
- 1 pound Brussels sprouts, each cut in half lengthwise
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cut bacon into 1-inch pieces.
- Fry bacon in a skillet over medium-high heat until golden. 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 with the grease. Cover and cook on low for about 5 minutes.
- Add onion powder, salt, and pepper. Continue cooking, stirring occasionally, until sprouts are golden.
- Return bacon to the pan, toss to combine, and serve.
Notes
Picking sprouts: Choose bright, firm Brussels sprouts without blemishes. Similar-sized sprouts cook more evenly.
Make ahead: Trim and halve the sprouts and cook the bacon ahead of time; reserve the grease for frying.