Bacon Brussels Sprouts – Crispy, Savory, and Ready in Minutes

I’ll admit it—I used to side-eye Brussels sprouts like they were the enemy of dinner. But toss them in bacon fat until golden and crispy? Game. Changer. The first time I made these bacon Brussels sprouts, my husband hovered at the stove eating them straight from the pan—fork optional.

Why You’ll Love These Bacon Brussels Sprouts

This recipe is the ultimate no-fuss side dish: crispy edges, tender centers, and a smoky, salty bacon kick that turns even Brussels sprouts skeptics into believers. The best part? It comes together fast enough for a busy weeknight but feels fancy enough for your Thanksgiving table. These bacon Brussels sprouts are pan-fried to perfection in just a few steps—no oven, no pre-boiling, and no boring veggies. Whether you’re hosting or just need a solid veggie to round out dinner, this one’s a winner.

Ingredients You’ll Need

You don’t need much to make this dish sing. Just grab:

• 1/2 pound thick-cut bacon, cut into small pieces
• 2 dozen fresh Brussels sprouts, trimmed and halved
• Salt and pepper to taste

If you’re feeling it, a drizzle of olive oil works too—but the bacon fat does most of the heavy lifting here. For best results, use small, tight Brussels sprouts and good-quality bacon. The fresher the sprouts, the sweeter and less bitter they’ll be.

Optional Add-Ins

Want to jazz things up? Try a splash of balsamic glaze, a hint of maple syrup, or even some grated Parmesan. Garlic cloves or a sprinkle of red pepper flakes can also add some punch.

How to Make Bacon Brussels Sprouts

Start by frying the bacon in a large skillet over medium-high heat until it’s nice and crispy. Scoop it out with a slotted spoon and let it drain on a paper towel-lined plate—but leave that glorious bacon grease in the pan.

Next, add your halved Brussels sprouts cut-side down. Stir to coat them in the bacon fat, then cover with a lid and reduce the heat to medium-low. Let them steam for 5 minutes so the insides soften up.

Uncover the skillet and turn the heat back up a bit. Let the sprouts sizzle undisturbed so they get that golden caramelized crust. Toss the bacon back in and stir everything together. If needed, pop the lid on again briefly to soften any stubborn large pieces—but don’t overdo it or they’ll go mushy.

Pro tip: Don’t crowd the pan! A single layer gives you that irresistible crispiness. And skip the pre-boil—just steam, sear, and serve.

Helpful Tips for Perfect Results

• Choose small or medium-sized sprouts for faster cooking and a naturally sweeter flavor.
• Avoid piling everything in—crowding the pan traps steam and steals the crunch.
• Go easy on the salt. Bacon brings enough savory oomph on its own.

Variations and Serving Ideas

This dish plays well with others. Serve alongside roasted chicken, seared steak, or as a rich, cozy side for Thanksgiving dinner.

For fun variations, try:

• A honey-bacon twist with a drizzle of raw honey
• Garlic butter Brussels sprouts with a pat of herbed butter
• Air fryer version: toss with cooked bacon and air fry at 400°F for 10–12 minutes

They’re also great for meal prep—just reheat and crisp them back up for lunch.

Speaking of cozy side dishes, pair them with our creamy pumpkin pasta or snack on this roasted pumpkin seeds recipe while they cook.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over low heat to bring back that crisp-tender texture.

You can freeze them, but just know the bacon won’t be quite as crunchy. If you go that route, reheat in the oven to revive some of the texture.

FAQs

Looking for a fall dessert to go with your savory side? This pumpkin chiffon pie is light, airy, and low-carb comfort at its finest.