Brussels Sprouts and Bacon are a classic combination for a reason! Crispy bacon and caramelized brussels sprouts are combined with the brightness of lemon for an easy side dish that everyone will love!
1lb.brussels sproutstrimmed and halved (or quartered if large)
1tablespoonlemon zest
2tablespoonslemon juice
1/2teaspoonkosher saltor to taste
1/4teaspoonblack pepperor 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!
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.