Bacon Brussels Sprouts! I love Brussels Sprouts but I gotta admit when I first heard of cooking them with bacon I was…a little aghast! I really had a hard time wrapping my mind around it. My first thought was why mess up a perfectly good vegetable with bacon? Well, the answer is of course, if you’ve had them, that they’re just so danged good!
Bacon Brussels Sprouts
Now, I still cook/steam Brussels plain with butter, and I still love them that way, but those Bacon Brussels Sprouts? They turned out to be like a gateway drug. They were among my first “fancy” Brussels, but I haven’t stopped there. I’ll show you a few more of my absolutely addictive Brussels, below. After we talk about this recipe, of course!
About Bacon Brussels Sprouts:
If I do say so myself (and since this is my site, I can, lol), this recipe is really the best Bacon Brussels I’ve ever made. It rocks. Mainly because I have a secret trick.
The Brussels are par-cooked, just enough to soften them slightly. That helps them accept all that flavor from the bacon and helps them brown up. And as we all know, you can’t go wrong with Golden Brown & Delicious! GBD!
It’s a great, no-effort way to achieve professional results. You’re gonna think you’re at a high-end restaurant. I served them when I made my fave Valentine’s Day Dinner: Beef Medallions in a Red Wine Reduction.
You don’t have to go so fancy when serving your Bacon Brussels Sprouts. They’re like a perfect pair of jeans – they go with anything from casual to chi chi.
Medallions of Beef with Red Wine Reduction
Making Bacon Brussels Sprouts:
This method of par-cooking means these Brussels won’t require a lot of tending to. Just be careful to only simmer them until they’re tender/crisp because they’ll cook more in the bacon drippings.
Once the Brussels Sprouts are added to the bacon drippings, they hardly take any time to brown up, thanks to that first cook.
While the Brussels are simmering away, cook the bacon. Starting with just a little water is the best way to render out the fat and make the little lardons of bacon super crispy. You can use any bacon, but here’s where you might want to splurge on a good, thick-cut bacon.
Drain the Brussels, remove the rendered bacon and set it aside (do try not to nibble away on it, lol), and toss those Brussels in the rendered fat along with the finely diced onion and garlic.
The cut side of the sprouts needs to make contact with the pan, but you’ll need to toss those Brussels gently, several times. Add the bacon back in, a little salt & pepper, and you’re golden.
Slice through bacon; it can be cut frozen, then returned to freezer.
About the Bacon:
Thin cut bacon is usually 16 slices to a pound, and thick is 11 to 12 slices.
To easily cut, don’t peel off slices. Instead, imagine the package is divided, left to right, into the number of slices. Just cut from top to bottom, right through the package and all.
For reference, cutting vertically: 1/16th of the package for the thin = a slice, and cutting 1/12 of the package for the thick = a slice. Easy peasy!
As you can probably guess, each of those vertical slices through the bacon will result in little rectangles. Feel free to make a few slices horizontally through as well.
What to Know About Brussels Sprouts – don’t waste the leaves, toss in salads or your smoothies
A Simple Variation:
If you want to take these over the top, it’s not in the recipe, but any hard grating cheese, Parmesan, or Romano, maybe Asiago (it’s assertive), can be grated over the top of the hot Brussels. Just sayin’!
Leftover Brussels Sprouts:
- Refrigerate tightly covered for three to five days.
- To reheat and retain the crispiness, place on a baking sheet and cook at 350 degrees F for about 10 to 12 minutes, or use an air fryer; around eight minutes does the trick.
Other Brussels Sprouts Recipes You Might Like:
I want to highlight a few other fave Brussels Sprouts recipes, because I love love love me some Brussels Sprouts! Check the tags or search bar for more recipes.
Roasted Balsamic Brussels Sprouts
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
Bacon:
- Know your regular price, a good sale, and rock bottom pricing. Stock up at rock bottom, usually at about half price, and usually before a holiday. Not being brand loyal gives more opportunities to save. Bacon freezes well and takes up little room.
- Discount stores like Aldi or Lidl have great pricing, but beware of the cheapest bacon. As a rule, buyers’ clubs have better quality at a low price, not necessarily the cheapest price.
Brussels Sprouts:
- Brussels Sprouts are in season throughout the fall through spring, but generally available year round. Some of the best pricing is during their peak season which coincides with the Winter Holidays; pick them up on the cheap and use more.
- Store unwashed in a perforated bag in the crisper drawer. If leaves are wilted or yellowed, don’t toss, peel off the damaged leaves. Other damage or spots can be trimmed. They’ll keep for a week or more, but the flavor becomes stronger with time.
Hey, Frugal Friends:
Brussels Sprouts have always been one of my favorite vegetables, especially when cooked just right. This recipe for Bacon Brussels Sprouts highlights everything good about them. I hope you’ll enjoy this easy method as much as we have! As always, thanks for visiting; please share on Pinterest and Facebook if you like this!
Mollie
Bacon Brussels Sprouts
Bacon Brussels Sprouts
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Sides
- Cuisine: American
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- water or chicken broth to cover the sprouts
- 3 to 6 slices center-cut bacon, chopped
- 1/2 cup finely diced onion, 1/2
- 2 garlic cloves, thinly sliced
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
Trim the Brussels sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussels sprouts in boiling salted water or broth for 6 to 8 minutes until just tender. This is going to vary depending on the size of your Brussels. Don’t overcook these – you’ll be browning them next. Drain and set aside.
Heat a large nonstick skillet over medium-high heat. Add bacon and two tablespoons water. Saute for about five minutes or until bacon renders fat and begins to brown. Remove the bacon from pan with a slotted spoon. Discard all but one tablespoon of the drippings.
Add the Brussels Sprouts to the pan and return pan to medium-high heat. Toss Brussels to coat, then add finely diced onion and sliced garlic. Saute until the Brussels Sprouts begin to pick up some color, stirring and tossing frequently. Add the bacon back in and serve. Taste for salt and pepper and add if desired.
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