BACON BRUSSELS SPROUTS
Any time I go to a new restaurant and there are Brussels sprouts on the menu, I make sure to order them—they’re my favorite vegetable, and I really enjoy encountering new flavor combinations. One of the best I’ve ever had is the Red Hot Brussels Sprouts from Butcher and the Boar in Minneapolis (a very Paleo-friendly restaurant, if you’re ever in the area). The recipe below makes for a great “base Brussels sprout”; it will give you a crunchy and full-flavored Brussels sprout each and every time. SERVES 2
PREP TIME: 5 minutes
COOK TIME: 20 minutes
2 slices bacon
2 cups (480 ml) Brussels sprouts, halved
½ to 1 teaspoon (5 ml) salt
¼ teaspoon freshly ground black pepper
- In a large skillet over medium-high heat, cook the bacon until crispy, about 5 minutes. Transfer the cooked bacon from the skillet to a paper towel–lined plate to drain.
- Add the Brussels sprouts to the fat in the pan, and cook until golden-brown and crispy, about 15 minutes, stirring occasionally to prevent burning. While the Brussels sprouts cook, cut the bacon into bite-size pieces.
- Season the Brussels sprouts with salt and pepper, and serve them hot, topped with the chopped bacon.
VARIATION 1 ASIAN BRUSSELS SPROUTS: Skip the bacon and sauté the sprouts in a bit of sesame oil for an Asian flavor.
VARIATION 2 BREAKFAST BRUSSELS SPROUTS: Top with two fried eggs to create a delicious breakfast—drizzle some olive oil into a hot skillet, and crack the eggs gently into it. Cook on one side until the whites are no longer runny, and then carefully flip and cook for a minute or two on the other side, depending on how done you want the yolks.
PREP TIP: Brussels sprouts keep well in the fridge, so go ahead and slice them as soon as you get them home from the grocery store so they’re ready to go anytime.
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Bacon Brussels sprouts are the base sprout recipe I come back to again and again — halved sprouts fried in their own bacon fat until the cut sides turn shatteringly crisp. It's four ingredients, twenty minutes, and the kind of vegetable dish that converts sprout skeptics on the spot. Make these once and plain steamed sprouts will feel like a missed opportunity.
Pro Tips
- Start the sprouts cut-side down and resist stirring for the first few minutes — contact with the hot fat is what builds the golden crust.
- Let the bacon drain on paper towels and chop it only after it cools a minute, so the pieces stay crisp instead of crumbling into dust.
- Half the sprouts through the stem so each half holds together in the pan; quartered sprouts shed their leaves and burn before they caramelize.
- For an Asian twist, skip the bacon and sauté the sprouts in sesame oil with a splash of coconut aminos.
Frequently Asked Questions
Can I use turkey bacon instead of pork bacon?
You can, but turkey bacon renders very little fat — add a tablespoon of ghee or coconut oil to the pan so the sprouts still crisp up properly.
How do I keep my Brussels sprouts from getting mushy?
High heat and a single layer. Crowd the pan and they steam; give them room and leave them undisturbed, and they go golden instead of soft.
Can I make bacon Brussels sprouts ahead of time?
They're best straight from the skillet, but you can reheat leftovers in a hot dry pan for 3 to 4 minutes to bring the crispness back. Keep the bacon separate until serving.
What main dishes go well with these sprouts?
They're a natural beside steak, roast chicken, or a pork chop — anything rich that benefits from a salty, crisp-edged green on the plate.
Recipe Card
Ingredients
Method
- In a large skillet over medium-high heat, cook the bacon until crispy, about 5 minutes.
- Transfer the cooked bacon from the skillet to a paper towel–lined plate to drain.
- Add the Brussels sprouts to the fat in the pan, and cook until golden-brown and crispy, about 15 minutes, stirring occasionally to prevent burning.
- While the Brussels sprouts cook, cut the bacon into bite-size pieces.
- Season the Brussels sprouts with salt and pepper, and serve them hot, topped with the chopped bacon.
