Easy Brussels Sprouts and Bacon
Some things were meant to be together, and Brussels Sprouts and Bacon are living proof. Tender, caramelized brussels sprouts and savory bacon are combined with the brightness of lemon for an easy side dish that everyone will rave about!
Growing up, I always loved when my mom made brussels sprouts. I was the only child in my family that did, and I was happy to eat my brother and sister’s share of them too. 🙂
These days I enjoy them shaved raw in my brussels sprouts salad, and my air fryer brussels sprouts are so crispy that they’re downright addictive.
My roasted brussels sprouts dish has always been the best way to get my family to eat them until now.
The saying that bacon makes everything better is completely true, because when I prepare these Brussels Sprouts and Bacon, they’re gone in mere minutes.
I honestly think that bacon makes them even better too. 🙂
Why you’ll love this recipe:
- Tender, caramelized brussels sprouts and crispy bacon with the brightness of lemon is an easy side dish that everyone will love.
- The bacon and brussels sprouts are pan fried on the stove top, eliminating the need to preheat the oven and it frees up oven space.
- There are only 3 ingredients included and it’s ready in 20 minutes.
- It’s gluten-free, dairy-free and recipe includes optional variations in the recipe notes.
Recipe ingredients
- Brussels sprouts. Halve the brussels sprouts if they’re small to medium sized and quarter them if they’re larger to ensure even cooking. Be sure to remove the tough outer leaves as well.
- Bacon. Use 4 ounces of bacon, which is about 4 slices of bacon. If using thick cut, you may only need 2-3 slices. The amount is really up to you! I prefer to chop the bacon first before cooking, or you can cook it in slices then crumble afterward. Don’t discard the bacon grease! It adds a ton of flavor to the dish and eliminates the need for another type of fat to cook the sprouts in.
- Lemon. You’ll need 1 tablespoon of lemon zest, and 2 tablespoons of lemon juice. I don’t recommend using Meyer lemon as it’s on the sweeter side.
- Variations. (1) Add 1/2 cup sliced shallot and 2 cloves garlic to the pan after the bacon has cooked. Cook for 5 minutes over medium heat until tender, then remove and set aside and continue as directed. (2) Top with parmesan, feta or goat cheese after cooking; (3) Omit the lemon and drizzle the brussels sprouts and bacon with 1-2 tablespoons balsamic vinegar or balsamic glaze.
How to make sprouts with bacon
This brussels sprouts and bacon recipe is super easy to make. The sprouts take about 5 minutes of prep, and the bacon can be cooked in slices or chopped first then cooked.
Pro tip: Prep the brussels sprouts up to 3 days in advance to make this dish go even more quickly!
- Trim off the bottoms of the sprouts, then halve or quarter and remove tough outer leaves.
- Chop the bacon and cook over medium heat until crisp, 3-4 minutes, then drain on a paper towel lined plate. Alternatively, you can cook the slices whole then crumble. Do not discard the bacon grease.
- Add the brussels sprouts to the pan and toss to coat with the bacon grease. Turn cut side down and cook covered over medium heat for 5 minutes or until nicely browned.
- Remove the lid and toss the brussels sprouts once more. Continue cooking 5-8 minutes longer until they reach the desired doneness (the sprouts will soften faster with the lid on). Remove from heat, then stir in the bacon, lemon zest, juice, salt and pepper.
Recipe FAQs
Caramelization achieved through roasting or pan frying makes brussels sprouts taste better as it brings out their natural sweetness.
They’re also even better when paired with savory bacon, cheeses such as parmesan, feta and goat, fresh herbs, and acidity from fresh lemon and balsamic vinegar or balsamic glaze.
There’s no need to parboil the brussels sprouts before pan frying them in this recipe. The sprouts are cooked covered for a minimum of 5 minutes, which softens them quickly.
Serving suggestions
Brussels sprouts with bacon is a versatile side dish that can be served a number of ways.
- Prepare them on busy weeknights alongside air fryer pork chops or air fryer chicken breast.
- They make a great date night dinner served with pan seared steak or blackened salmon.
- It’s the perfect holiday side dish served with dry brined turkey or slow cooker glazed ham.
- Serve for Sunday dinner with spatchcock chicken and yukon gold mashed potatoes.
- This dish is great for game day served with air fryer chicken wings and hot artichoke dip.
Recipe notes
- Pro tip: Prep the brussels sprouts up to 3 days in advance to make this dish go even more quickly!
- I prefer to chop the bacon first before cooking, or you can cook it in slices then crumble afterward. Don’t discard the bacon grease! It adds a ton of flavor to the dish and eliminates the need for another type of fat to cook the sprouts in.
- I don’t recommend using Meyer lemon as it’s on the sweeter side.
- Recipe variations: (1) Add 1/2 cup sliced shallot and 2 cloves garlic to the pan after the bacon has cooked. Cook for 5 minutes over medium heat until tender, then remove and set aside and continue as directed; (2) Top with parmesan, feta or goat cheese after cooking; (3) Omit the lemon and drizzle the brussels sprouts and bacon with 1-2 tablespoons balsamic vinegar or balsamic glaze.
More easy side dishes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Brussels Sprouts and Bacon
Ingredients
- 4 slices bacon about 4 ounces, chopped (see notes)
- 1 lb. brussels sprouts trimmed and halved (or quartered if large)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Cook the bacon in a skillet over medium heat until crisp, about 3-4 minutes. Remove from heat with a slotted spoon and set aside on a paper towel lined plate.4 slices bacon
- Add the brussels sprouts to the pan with the bacon grease and toss to coat. Turn the sprouts cut side down, then cover and cook for 5 minutes.1 lb. brussels sprouts
- Remove the lid and toss the brussels sprouts, then cover and continue cooking for 5-8 minutes until they reach the desired doneness.
- Remove from heat and stir in the bacon, lemon zest, lemon juice, salt and pepper. Taste and adjust the seasoning as needed. Serve and enjoy!1 tablespoon lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Notes
- Pro tip: Prep the brussels sprouts up to 3 days in advance to make this dish go even more quickly!
- I prefer to chop the bacon first before cooking, or you can cook it in slices then crumble afterward. Don’t discard the bacon grease! It adds a ton of flavor to the dish and eliminates the need for another type of fat to cook the sprouts in.
- I don’t recommend using Meyer lemon as it’s on the sweeter side.
- Recipe variations: (1) Add 1/2 cup sliced shallot and 2 cloves garlic to the pan after the bacon has cooked. Cook for 5 minutes over medium heat until tender, then remove and set aside and continue as directed; (2) Top with parmesan, feta or goat cheese after cooking; (3) Omit the lemon and drizzle the brussels sprouts and bacon with 1-2 tablespoons balsamic vinegar or balsamic glaze.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
