I think you’ll love this Sautéed Brussels Sprouts with Bacon recipe! The Brussels sprouts are tender with a caramelized golden brown exterior, and the crispy bacon and maple syrup bring everything together!
This 30-minute Brussels sprouts with bacon recipe is great to serve with fall-inspired dinners, or for the holidays along with my Butternut Squash and Brussels Sprouts!
One of my favorites, these sautéed Brussels sprouts with bacon come together so easily right on the stovetop. It’s one of those skillet sides that don’t take up precious oven space when cooking around the holidays, which I find super helpful.
While I love roasting Brussels sprouts, I also really love sautéing them too! It’s my actually favorite cooking method for Brussels sprouts because you get an exterior that is evenly and deeply golden brown, while the center stays tender but not mushy at all.
You can even sauté them already shaved, like I do for my Warm Brussels Sprouts Salad!
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Why Sauté Brussels Sprouts
- Save oven space. Especially helpful when you’re cooking multiple dishes around the holidays when oven space is precious.
- Beautiful golden brown color. A quick undisturbed sear on the skillet creates a beautiful golden, caramelized exterior.
- Perfectly tender crisp texture. After the exterior is seared, we gently steam them for just a few minutes until the center is tender but not mushy.
- Less bitterness. Sautéeing actually gets rid of most of the natural bitterness of Brussels sprouts!
- Better flavor control. You can easily adjust seasoning and add glazes!
Ingredient Notes
You only need a few ingredients to prepare this easy sautéed Brussels sprouts with bacon recipe. Here are a few ingredient notes that I hope to be helpful when ingredient shopping!
- Brussels sprouts: Choose fresh, vibrant green sprouts. I would not recommend using frozen or canned for this recipe.
- Olive oil: For sautéing the sprouts.
- Bacon: I like to use extra thick cuts of bacon for better texture!
- Shallots and garlic: These are the aromatics for the dish. You can also use onions instead of shallots
- Unsalted butter: Used to cook the aromatics along with providing rich flavor.
- Maple syrup: Drizzled at the end for that perfect caramelization and the perfect touch of sweetness!
- Salt and pepper to taste.
As usual, the amount of each ingredient can be found in the recipe card below.
How To Make Brussels Sprouts with Bacon
You will just love how simple it is to prepare this recipe. Let’s make it!
Step 1: In a separate skillet, cook the bacon until crispy. Transfer to a plate lined with paper towel to remove excess oil, and then dice into smaller pieces.
Step 2: In a large skillet, add a few generous drizzles of olive oil over medium heat. Place the sprouts flat side down, and let them cook undisturbed for 6-8 minutes until golden brown. At the 4-minute mark, take a quick peek to check.
Step 3: Once they are caramelized, give them a toss with more olive oil. Then add 2 to 3 tablespoons of water to create steam, continue to sauté for another 8 minutes until tender crisp.
Step 4: Push them over to one side of the skillet, then melt the butter and sauté the shallots and garlic until fragrant for 2 minutes.
Step 5: Add the cooked diced bacon and bring everything back together. Season to taste.
Step 6: Turn off the heat. Drizzle your Brussels sprouts and bacon with maple syrup to taste.
Tips for Success
- Let them cook flat side down undisturbed first to get a nice, golden brown sear. This takes about 6-8 minutes, but take a quick peek around the 4-minute mark.
- Use medium heat! This is ideal to prevent burning on the outside, while making sure the center softens enough.
- Create steam. After they have been seared, add a splash of water, about 2-3 tablespoons, to create some steam and help them cook faster and more evenly.
- Use fresh sprouts only. Frozen or canned won’t work very well to get that sear.
- Trim the bottoms of the Brussels sprouts and remove any damaged or yellow outer leaves. If some of the sprouts are too big, quarter them for even cooking.
Prep Ahead Tips
This Brussels sprouts with bacon recipe is best served and made fresh, but you can prep a few components ahead to make it easier! You can 1) trim and cut the sprouts 2-3 days in advance, 2) cook the bacon ahead, as well as 3) chop and mince the shallots and garlic.
Recipe Variations
This sautéed Brussels sprouts recipe is highly customizable! Here are a few ways I’ve changed up this recipe over the years:
- Try my Balsamic Glazed Brussels Sprouts if you like them sweet, savory, and tangy.
- Fruit: Add some cranberries, pomegranate seeds or apple chunks.
- Cheese: Sprinkle with grated parmesan or crumbled feta cheese.
- Nuts: Try almonds, pecans, walnuts or pine nuts. They can add a layer of crunch.
- Fresh herbs: Try adding some fresh rosemary, sage, thyme or parsley. Any one of these herbs is a great addition and will add more fragrant flavors.
- Honey: In place of maple syrup, drizzle a little honey.
Recipe FAQs
After cooking them flat side down, undisturbed, for a good 6-8 minutes, we add water to the pan to create steam. The steam will cook them faster until the center is just crisp tender, but not mushy.
I do not recommend using frozen. Fresh is the best to use for this recipe. They are usually plentiful during the fall season.
This is not necessary. We want to maintain a crisp crust on the outside. Blanching can make them too soft.
Yes, absolutely!
How to Trim Brussels Sprouts
- Place the sprouts under cold water and rinse off any dirt and excess debris that might be on them.
- Use a sharp knife to trim off the base.
- Remove any outer leaves that are bruised or damaged. You may see exterior leaves that are yellow or have wilted, so peel those away.
- Cut into half lengthwise, from top to bottom. If they are very big, quarter them so that they cook evenly.
Looking for more?
- Maple Roasted Acorn Squash: This one is extra easy.
- Roasted Delicata Squash: Caramelized to perfection.
- Orange Honey Glazed Carrots: This one is a favorite!
- Roasted Rainbow Carrots: With maple syrup glaze.
While these Brussels sprouts with bacon are great for Thanksgiving, they also pair well with fall-inspired dinners like my Pork Chops and Apples, Apple Cider Pork Roast, or this delicious Apple Cider Pulled Pork!
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Sautéed Brussels Sprouts with Bacon
Equipment
- 12-inch skillet preferably non-stick
Ingredients
- 6 strips thick-cut bacon
- 1 ½ pounds brussels sprouts
- Olive oil - for sautéing
- 2 tablespoons unsalted butter
- 2 shallots - peeled and thinly sliced
- 4 cloves garlic, minced
- Salt and pepper - to taste
- Maple syrup - to taste
Instructions
- Cook the bacon in a skillet until golden brown and crispy. Then, dice into smaller pieces. Set aside.
- Prep Brussels sprouts: Trim the bottom of the sprouts and remove the outer layer leaves if they are bruised or damaged. Cut them in half lengthwise, from top to bottom. If there are some that are too large, quarter them for even cooking.
- Sauté: Heat a few generous drizzles of olive oil in a large skillet over medium heat. Add the Brussels sprouts flat side down, and let them cook undisturbed for about 6 to 8 minutes, until caramelized at the bottom. Check the bottom at the 4-minute mark. Tip: Since they need to cook for few minutes, be sure to use medium heat to prevent burning.
- Create steam to soften: Then, give them a toss and drizzle more olive oil if needed. Add about 2 to 3 tablespoons of water (or as needed), this will create steam and help them cook faster in the center. Continue cooking them for another 6 to 8 minutes, tossing occasionally, until crisp tender. Season with salt and pepper to taste.
- Cook aromatics and add bacon: Push the sprouts to the side of the pan. Melt 2 tablespoons of butter, and cook the shallots and garlic for about 2 minutes until fragrant. Then, bring everything back together. Add the diced cooked bacon.
- Finish with maple syrup: Turn off the heat. Finish with a few drizzles of maple syrup to taste. Season with more salt and pepper if needed. Serve immediately. Enjoy!
Notes
- Use fresh Brussels sprouts. Canned or frozen won’t work well for this recipe.
- If there are some sprouts that are too big, quarter them for even cooking.
- The key is to use medium heat when cooking – this will ensure they don’t burn during the 6-8 mins they need to cook undisturbed flat side down.
- Adding a splash of water (after they are done searing) creates steam, which helps them cook faster in the center.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheating: Place in a hot skillet or microwave until warmed through.
- Maple syrup: Honey
- Shallots: Onions
- Bacon: Pancetta or prosciutto.
- Favorite add-ins: Cranberries, crumbled feta cheese, grated parmesan cheese, mushrooms, nuts, or fresh herbs.
Matt says
Loved this recipe. The combination of the sweetness of the maple syrup alongside the saltiness of the bacon really creates an interesting flavor profile alongside the sprouts.
Tania says
Thank you so much!