Easy Brussels Sprouts and Bacon Recipe (2024)

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This Brussels sprouts and bacon recipe is a super delicious 2-ingredient side dish that the whole family will love. It’s easy and fast!

I have even more Brussels sprout side dish recipes on the blog, including my Easy Roasted Brussels Sprouts and Brussels Sprouts Gratin.

Easy Brussels Sprouts and Bacon Recipe (1)

Why you’ll love it

Bacon and Brussels sprouts just go together. This simple side dish is definitely worth making. I’m a big fan of just plain ‘ole Brussels sprouts, but dressing them up every now and then is good as well. The crispy, savory quality the bacon adds is a game changer.

I cook the Brussels sprouts in the bacon fat for extra flavor. Yes, that’s why they’re completely irresistible! These babies are ideal for pairing with any meal, and my readers especially enjoy them around the holidays because they’re just so simple and satisfying.

What you’ll need

  • Brussels sprouts – choose fresh ones with a bright green color and no yellow leaves. In general, the smaller ones will be a little bit sweeter. Make sure they’re roughly similar in size.
  • Bacon – the leftover grease from frying helps get the sprouts beautifully browned and infused with flavor
Easy Brussels Sprouts and Bacon Recipe (2)

Helpful tips

  • Brussels sprouts can be a bit tough, so the first part of the cooking process is done with the pan’s lid on. This traps the steam and cooks them faster. I keep the heat relatively low so they don’t brown too quickly. There’s no need to boil them first.
  • You finish the cooking process with the lid off and then brown them even more to your liking if you wish.
  • I used small-to-average size Brussels for this recipe. If you use larger ones, cooking time will need to increase from what I suggest in the recipe.

How to make Brussels sprouts with bacon

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

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Cut the bacon up into small pieces. In a skillet, fry until crispy. Transfer to a plate lined with paper towel, making sure to leave the remaining grease in the pan. Add the halved Brussels sprouts, and stir to coat them.

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Cover the pan with a lid, reduce the heat, and cook for about 5 minutes. Return the bacon to the pan. Cook, uncovered, until the sprouts are golden brown and tender. Season with salt & pepper if desired, and serve right away.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • The beauty of this recipe is that it only needs two ingredients, but readers have successfully changed it up!
  • Try a hint of maple syrup or balsamic glaze for a sweet touch towards the end of the cooking time.
  • We haven’t tested with frozen Brussels sprouts, but they may turn out mushy. If they’re all you have, let them thaw before cutting into halves, and perhaps cook for less time.
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What to serve with Brussels sprouts and bacon

  • This side dish is the perfect accompaniment to a pot roast or Simple Filet Mignon for a special occasion or even a Thanksgiving Turkey.
  • It goes with pretty much any main course, in my opinion! Try it with my Creamy Chicken in White Wine Sauce for a delicious, quick weeknight meal.

Leftovers and storage

  • Leftover Brussels sprouts will keep in an airtight container stored in the fridge for a few of days. Keep in mind they will soften up over time.
  • Reheat in a saucepan over a low heat until they’re warmed through again, or you could even use the oven.
  • You could try freezing leftovers, but the bacon may come out less crispy.

More easy side dishes

  • Easy Roasted Green Beans
  • Roasted Red Potatoes
  • Simple Sautéed Leeks
  • Sautéed Spinach with Bacon
  • The Best Creamed Spinach
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I hope you’ll give this easy Brussels sprouts side dish recipe a try! Questions, or want to leave a review? Let me know in the comments below. You can also find me on Instagram.

Easy Brussels Sprouts and Bacon Recipe (7)

4.93 from 88 votes

Brussels Sprouts and Bacon Recipe

By Natasha Bull

This Brussels sprouts and bacon recipe is a super delicious 2-ingredient side dish that the whole family will love. It's easy and fast!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

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  • 1/2 pound bacon cut into small pieces
  • 2 dozen Brussels sprouts trimmed & halved
  • Salt & pepper to taste


  • Fry the bacon in a skillet over medium-high heat until crispy.

  • Transfer the bacon to a paper towel lined plate, and leave the grease in the pan.

  • Add the Brussels sprouts to the pan, stir them until they’re nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.

  • Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don’t scorch.

  • Season with salt & pepper if needed. Serve immediately.


  • I use small-to-average size Brussels sprouts. If you use giant ones, cooking time will definitely need to increase.


Calories: 285kcal, Carbohydrates: 11g, Protein: 11g, Fat: 23g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 404mg, Potassium: 556mg, Fiber: 4g, Sugar: 3g, Vitamin A: 881IU, Vitamin C: 97mg, Calcium: 51mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on September 21, 2018. It’s been updated with new photos and better instructions but is the same great recipe!

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Easy Brussels Sprouts and Bacon Recipe (8)

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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Easy Brussels Sprouts and Bacon Recipe (2024)


Do I need to boil brussel sprouts before roasting? ›

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

Do you need to soak brussel sprouts before cooking? ›

Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.

Do you cut the ends off of Brussels sprouts before you cook them? ›

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

What main dish goes well with brussel sprouts? ›

Crispy Roasted Brussels Sprouts with Panko

Serve alongside roasted chicken, fish or pork.

How long does it take to boil Brussels? ›

To boil, put into a pan with some salt, cover with boiling water, bring back to the boil and cook, covered, for 5-10 mins. They take 5-10 mins to steam. A sharp knife should easily go through the base then they are done, but with a little resistance.

Should I boil my brussel sprouts before frying? ›

Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.

How long does it take to boil sprouts? ›

Using a sharp knife, cut a deep cross into the base of each sprout: this will enable the centre to cook without overdoing the outside. Add the sprouts to the pan of boiling water, cover and boil for 4-5 minutes until just tender.

Do you eat brussel sprout stems? ›

Yes, you can eat the stalk. Slice off the Brussels sprouts when they're fork tender, and return the stem to the oven. Let it roast for another 15 minutes. Test for tenderness, and then split the stalk with a sharp knife.

How many brussel sprouts per person? ›

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

What gives brussel sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

What meat is good with brussel sprouts? ›

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

What season is best for brussel sprouts? ›

A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.

Do you need to blanch brussel sprouts before roasting? ›

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

Why not to boil brussel sprouts? ›

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

Do we need to boil sprouts? ›

Boiling them renders them easier to digest, making the nutrient-rich sprouts more tolerable for sensitive digestive systems. Additionally, the boiling process significantly reduces the risk of foodborne illnesses associated with raw sprouts, ensuring safer consumption.


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