Sauteed Brussel Sprouts with Bacon

4.82 from 27 votes
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Sauteed Brussel sprouts with bacon will be your new favorite side dish! These green sprouts are topped with crunchy breadcrumbs and served with savory hickory smoked bacon.

Sauteed Brussel sprouts topped with bacon and breadcrumbs in a cast iron skillet.

Recipe Science

  • Toasting panko in butter adds a rich, nutty flavor and extra-crispy texture, with larger crumbs for an even better crunch.
  • Cooking the bacon on the stovetop until crispy brings out rich, smoky notes that perfectly balance the sprouts’ slight bitterness.
  • A quick blanch in salted water tenderizes Brussels sprouts. A fast sauté of bacon grease adds smokiness and a caramelized finish.

Why It Works

Brussels sprouts: love them or hate them? For many, just hearing those words can surface childhood memories of bitter bites and mushy texture, but Brussels sprouts can be transformed with the proper technique. Learning how to make them fork-tender with a perfectly crispy surface is a game-changer that can turn anyone into a fan. This recipe combines crispy smoked bacon and toasted breadcrumbs, bringing out the sprouts’ natural nuttiness and creating a savory side.

The secret to perfectly cooked Brussels sprouts starts with a quick blanch in salted boiling water. This step tenderizes the tough stems, allowing the sprouts to cook more evenly when sautéed. After blanching, a quick sauté with bacon adds a smoky, rich flavor, while the high heat encourages a caramelized, crispy texture.

Ingredients You’ll Need

  • Brussels Sprouts: When preparing Brussels sprouts, try to select them at a consistent size, about 1 ½ inches long. Peel away any discolored outer leaves, trim the stem to no shorter than 1 inch long, and then halve through the stem. Larger Brussels sprouts about 2 ½ inches long should be cut into quarters.
  • Bacon: Regular-cut bacon adds a smokey flavor. If you prefer a more meaty chew, use thick-cut bacon.
  • Shallots: To add more flavor to the sprouts, sauteing shallots brings out their natural sweetness and mellows the pungent garlic and onion flavors.
  • Water: To quickly tenderize the vegetables, blanch them in salted water.
  • Seasoning: The Brussels sprouts are seasoned with salt and pepper to enhance the nutty and earthy taste.
  • Breadcrumb Topping: I use panko bread crumbs for a more impactful crunch that contrasts in texture with the sauteed vegetables.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This Brussels sprouts recipe with bacon is easy to customize! Try these delicious options:

  • Brussel Sprouts Swap: Frozen brussel sprouts can be used. Briefly blanch them in the salted water to defrost and tenderize.
  • Bacon Substitutes: Try adding diced ham, crispy pancetta, or prosciutto.
  • Add Sweetener: Drizzle the crispy Brussels sprouts with maple syrup or honey before serving. Add a sweet and tangy balsamic glaze.
  • Cooking Oil: Instead of bacon grease, use olive oil, melted butter, coconut oil, vegetable oil, or avocado oil.
  • Breadcrumb Swap: Use other types of bread crumbs, like finer traditional or with Italian seasoning. Crush croutons to sprinkle on top, add gluten-free breadcrumbs, crunchy nuts like almonds or pecans, or roasted pumpkin seeds or pepitas.
  • Seasoning: Add cumin, smoked paprika, red chili flakes for heat, or Cajun seasoning.

How to Cook Brussels Sprouts with Bacon

Metal spoon scooping breadcrumb mixture.

Step 1: Toast the Breadcrumbs 

Start by melting butter in a skillet over medium-high heat. Add the panko breadcrumbs, stirring often to ensure even toasting. They’ll be ready when they turn golden brown and crisp.

Season with salt for extra flavor. Transfer the breadcrumbs to a baking sheet to cool—they’ll stay crunchy, ready to add a satisfying texture to the final dish.

Quick Substitution: If you have slices of bread at home, especially day-old bread, you can make homemade breadcrumbs.

Sizzling bacon cooking on a skillet.

Step 2: Cook the Bacon 

Bacon and Brussels sprouts are a classic ingredient combination. The crispy bacon’s rich, smoky notes complement the sprouts’ slight bitterness. Over medium heat, cook the bacon in a large skillet until it’s perfectly crisp, about 3 to 4 minutes per side.

Once it’s ready, turn off the heat and transfer the bacon to a paper towel-lined plate to cool slightly, which helps it stay crisp. Once cooled, chop it into small pieces for easy mixing.

Pro Tip: Be sure to keep the pan with the bacon fat—it’s full of flavor and will add a savory richness to the Brussels sprouts when you sauté them next.

Brussel sprouts cut in half and cooking in a pot of water.

Step 3: Cook the Brussels Sprouts

Boil the halved Brussels sprouts in salted boiling water until tender, about 5 minutes. Drain them well so that they are dry enough on the surface to brown when sauteed.

Step 4: Cook the Shallots

Heat the pan with the reserved bacon fat over medium-high heat. Add the shallots and sauté for about 2 minutes, stirring occasionally until tender. Push the shallots to the side of the pan, then add the Brussels sprouts, giving them space to brown.

Spoon mixing Brussels sprouts in a skillet.

Step 5: Brown the Brussels Sprouts 

Cook the Brussels sprouts for 5 minutes, searing each side until lightly brown. Turn off the heat and season with salt and pepper.

Experimentation is Encouraged: Try roasted Brussels sprouts with bacon using my sheet pan technique. The sprouts are tossed in water, covered, steamed, and then roasted in the oven.

Top down photo showing Brussels sprouts and bacon in a large cast iron pan.

Step 6: To Serve

Add the chopped bacon to the pan and stir everything together to combine those delicious flavors. Transfer to a serving dish, and just before serving, sprinkle with the crispy breadcrumb topping for a satisfying crunch.

Frequently Asked Questions

How long should you cook Brussels sprouts?

Boil Brussels sprouts for 5 to 8 minutes or steam them for 7 to 9 minutes. The timing will vary depending on the size of the sprouts. I always check 1 to 2 minutes before to see if the sprouts are tender in case they’re done cooking sooner.

Can I use frozen Brussels sprouts for the recipe?

You can saute frozen Brussels sprouts. Simply blanch them briefly in salted boiling water to quickly defrost and tenderize before browning on the stovetop.

Can I make sauteed Brussels sprouts with the leaves?

If you don’t like eating the stem, you can peel the leaves off and saute them dry in a pan for a nutty flavor.

Serve This With

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Brussels Sprouts with Bacon

Sauteed Brussels sprouts with bacon will be your new favorite side dish! These green sprouts are topped with crunchy breadcrumbs and served with savory hickory smoked bacon.
4.82 from 27 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4 servings
Course Side
Cuisine American

Ingredients 
 

Breadcrumb Topping

  • 1 tablespoon unsalted butter
  • ¼ cup breadcrumbs
  • teaspoon kosher salt

Brussels Sprouts

  • 4 cups water
  • ½ teaspoon kosher salt, more for seasoning
  • 1 pound brussels sprouts, trimmed and halved
  • 2 slices bacon
  • ½ cup shallots, ⅛" thick slices
  • black pepper, for seasoning

Instructions 

  • Toast the Breadcrumbs – Melt butter in a skillet over medium-high heat. Add breadcrumbs and saute for 3 to 5 minutes or until toasted and crisp, stirring frequently. Season with ⅛ teaspoon salt, adding more as desired. Transfer breadcrumbs to a sheet tray to cool.
  • Cook the Bacon – Cook the bacon in a large skillet over medium heat until crisp, about 3 to 4 minutes per side. Turn off the heat and transfer to a paper towel-lined plate. Allow to cool, and then chop into small pieces. Reserve the pan with the bacon fat.
  • Cook the Brussels Sprouts – In a medium pot, add water and ½ teaspoon salt. Bring to a boil. Add the brussels sprouts and cook 5 to 6 minutes or until tender. Immediately drain and shake to remove the excess water.
  • Cook the Shallots – Turn the heat to medium-high on the pan with the reserved bacon fat. Add the shallots and saute for 2 minutes until tender, stirring occasionally. Push the shallots to the side of the pan and add the brussels sprouts.
  • Brown the Brussels Sprouts – Cook for about 5 minutes, searing each side until lightly brown. Turn off the heat and season with salt and pepper.
  • To Serve – Add the bacon to the pan and stir to combine. Transfer to a serving dish and top with breadcrumb topping right before serving.

Recipe Video

YouTube video

Notes

  • Make it Gluten-Free: Gluten-free breadcrumbs can be substituted for regular breadcrumbs, or topped with sliced almonds.
  • Make it Dairy-Free: Olive oil can be substituted for butter.
  • Make it Whole30 and Paleo: Substitute ghee or olive oil for butter. Add sliced almonds instead of panko.
  • Storing: Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Microwave in 15 to 30-second increments until warmed.

Nutrition Facts

Serves: 4 servings
Calories 260kcal (13%)Carbohydrates 44g (15%)Protein 9g (18%)Fat 5g (8%)Saturated Fat 3g (15%)Polyunsaturated Fat 0.2gMonounsaturated Fat 0.03gCholesterol 10mg (3%)Sodium 128mg (5%)Potassium 629mg (18%)Fiber 9g (36%)Sugar 2g (2%)Vitamin A 950IU (19%)Vitamin C 134.5mg (163%)Calcium 50mg (5%)Iron 4.3mg (24%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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10 Comments Leave a comment or review

  1. Regretting BrusselSprouts says

    I made this with Thanksgiving dinner. The flavor was great. However, the after effects of eating the sprouts makes me regret them. I cooked for two, my son who did not eat them was spared, on the other had, I have had a lot of GI upset from the sprouts.

    • Jessica Gavin says

      Hi Linda- The breadcrumbs and high amounts of fibers in the brussels sprouts contribute to the total net carbs.

    • Lynn says

      Entire dish is 44 carbs. Net carbs would be 44 – 9 (fiber) = 35 net carbs for four servings. So 9 carbs per serving is very good.