If you’re a fan of Brussels sprouts, you’ll love these easy Sautéed Brussels Sprouts! They’ve got crispy bacon and it’s finished with a good drizzle of maple syrup.
They are perfectly tender on the inside while beautifully caramelized and golden brown on the outside.
These sautéed Brussels sprouts with bacon are super easy to make and come together in just 30 minutes. They are also prep-ahead friendly!
While I love roasting Brussels sprouts, I think sautéing is even better! With this cooking method, the outside is caramelized while the inside is tender, not mushy. And as a bonus, it also removes some of their natural bitterness.
These sautéed Brussels sprouts come together so easily in just 30 minutes. I also love that it’s very prep-ahead friendly. It’s one of those stovetop sides that don’t take up precious oven space when cooking around the holidays.
They are the ideal side dish either for a busy weeknight with these Pork Chops and Apples or my Apple Cider Pork Roast, or next to these Lemon Green Beans at Thanksgiving dinner.
Depending on the occasion, I also like to add in some grated parmesan cheese or cranberries. This is such a versatile dish, just add your favorite add-ins!
If you enjoy this vegetable like I do, try this Brussels Sprouts au Gratin, or this Roasted Butternut Squash and Brussels Sprouts.
Why we love making sauteed Brussels sprouts:
- Quick side dish: Ready in just 30 minutes with minimal prep and just a few ingredients.
- Amazing texture: Perfectly tender center with a crisp, caramelized outside. Sautéing is one of my favorite ways to cook sprouts.
- Perfect for any occasion: Great for a simple meal at home or for Thanksgiving.
- Prep-ahead friendly: All the ingredients for this side can be prepared 1-2 days in advance.
Jump to:
How to Trim Brussels Sprouts
If you’ve cooked with this vegetable before, you probably know exactly how to prep them. But if not, here’s how! Trimming Brussels sprouts is a simple and quick process.
- Place the Brussels 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.
Ingredient Notes
You only need a few ingredients to prepare these sautéed Brussels sprouts. As usual, the amount of each ingredient can be found in the recipe card below. Here are a few ingredient notes that I hope to be helpful.
- Brussels sprouts: Choose fresh, vibrant green sprouts. I wouldn’t recommend using frozen or canned for this recipe.
- Shallots and garlic: The aromatics for the dish.
- Bacon: I like to use extra thick cuts of bacon, but any will do.
- Olive oil: For sautéing.
- Unsalted butter: Used to cook the aromatics along with providing rich flavor.
- Maple syrup: Drizzled at the end for that hint of sweetness to contrast the savory.
- Salt and pepper to taste.
Step-by-Step Tutorial
You will just love how simple it is to prepare this amazing dish. Let me show you how, along with some helpful tips.
Step 1 | Cook and dice the bacon
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 | Cook the Brussels sprouts
In a large skillet, add a few generous drizzles of olive oil over medium heat. Place the sprouts (trimmed and halved) flat side down, and let them cook undisturbed for 6-8 minutes. This will get you a nice caramel or golden brown color. At the 4-minute mark, take a quick peek to check.
Once they are caramelized, give them a toss, adding a bit more olive oil if needed. Then add 2 to 3 tablespoons of water to create steam while continuing to cook for another 6-8 minutes until tender crisp. Season as needed with salt and pepper.
Step 3 | Sauté aromatics and add bacon
Push the Brussels sprouts over to one side of the skillet and melt the butter on the opposite side. Sauté the shallots and garlic until fragrant, just 1 to 2 minutes.
Then, add the cooked diced bacon and bring everything back together. Season to taste.
Step 4 | Drizzle with maple syrup
Turn off the heat. Drizzle the sautéed Brussels sprouts with maple syrup to taste. Serve immediately and enjoy!
Add-ins and Variations
These sautéed Brussels sprouts are highly customizable. Feel free to include your favorite add-ins. Here are some ideas:
- 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.
- Try my Balsamic Glazed Brussels Sprouts if you like them sweet, savory, and tangy.
Prep Ahead Tips
This recipe can be easily prepped ahead. This comes in handy around the holidays or those hectic weeknights. This should cut the total time by half.
- Trim and cut the sprouts 1-2 days in advance.
- Cook the bacon and store in the refrigerator up to 2 days in advance.
- Cook the shallots and garlic up to 2 days in advance then store in the fridge.
- When ready to cook, follow the recipe directions.
More Side Dishes to Enjoy
I’ll be making a triple batch of these sautéed Brussels sprouts for Thanksgiving this year! In addition, we’ll be making these for a cozy and festive holiday dinner:
- Brussels Sprouts with Cranberries: A great side salad for the holidays.
- Brussels Sprouts with Butternut Squash: This is a popular one on the blog!
- Maple Roasted Acorn Squash: This one is extra easy!
- Roasted Delicata Squash: Caramelized to perfection!
- Fall Harvest Salad: So warm and inviting with the crunchy pumpkin seeds and crisp kale!
- Kale Apple Salad: Served with an amazing apple cider vinaigrette.
Recipe FAQs
I do not recommend using frozen. Fresh is the best to use for this recipe. They are usually plentiful during the fall season.
Following the recipe as directed should ensure that they are tender enough. Make sure to cook them flat side down undisturbed to get a good sear. Also, adding a splash of water creates steam, which helps them cook faster and evenly.
This is not necessary. We want to maintain a crisp crust on the outside. Blanching can make them too soft.
Tips for Success
- 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.
- To get a good sear, let them cook flat side down undisturbed with a few generous drizzles of olive oil.
- Use medium heat. Because they need to cook on each side for a good 6 to 8 minutes, medium heat is ideal to prevent burning.
- After they have been seared, add a splash of water (about 2-3 tablespoons) creates steam, and helps them cook faster and more evenly.
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Sautéed Brussels Sprouts
Ingredients
- 6 strips thick-cut bacon
- 1 to 1.5 pounds brussels sprouts
- Olive oil - for the skillet
- 2 tablespoons unsalted butter
- 2 shallots - thinly sliced
- 4 cloves garlic, minced
- Salt and pepper - to taste
- Maple syrup - to taste
Instructions
- Cook the bacon in a skillet. Then, dice into smaller pieces. Set aside.
- Trim the bottom of the Brussels 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.
- 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.
- 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.
- Push the brussels sprouts to the side of the pan. Melt 2 tablespoons of butter, and saute the shallots and garlic for about 2 minutes until fragrant. Then, bring everything back together. Add the diced cooked bacon.
- 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.
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