Valentina Ablaev
Classic bacon brussels sprouts make the perfect side dish that makes you forget you’re eating vegetables. Tender brussels sprouts, tossed with crispy bacon and mushrooms, make for a flavorful bite in every forkful. Serve for a simple family dinner, or as an Easter side dish! You simply can’t go wrong with buttery Brussels sprouts loaded with crispy bacon.
Veggies don’t have to be boring, and this bacon brussels sprouts recipe is far from it! Don’t get me wrong, I love a classic brussels sprouts recipe, but this bacon and mushroom variation takes the flavor to the next level. Just like our creamy asparagus recipe, take simple veggies and elevate them with a creamy mushroom sauce.
Why You’ll Love This Recipe
- Incredible side dish. This loaded bacon brussels sprouts recipe makes a deluxe side dish packed with flavor.
- Easy cooking. This side recipe is so simple, perfect for a quick dish to add to the dinner spread.
- Holiday side dish. We love these brussel sprouts for all occasions!
Ingredients for Bacon Brussels Sprouts
This recipe uses classic ingredients, and when combined, the flavors are out of this world:
- Bacon – Crispy bacon adds a touch of protein and mostly flavor to this Brussels sprouts recipe. If you haven’t tried Brussels sprouts and bacon, it’s a combo out of this world!
- Mushrooms – Golden-brown mushrooms add depth of flavor to this side dish.
- Brussels sprouts – Halved brussels sprouts get crispy on the outside and tender on the inside.
- Parmesan – A garnish of freshly shredded parmesan adds the boost of flavor, and presentation points!
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
All you need for this one-pan recipe is your handy everyday skillet.
Substitutions and Variations
- Spicy brussels sprouts: Add red pepper flakes to the pan for a kick of heat!
- Creamy brussels: Toss these brussels sprouts in a creamy mushroom sauce to make a luxurious side dish.
How to Make Bacon Brussels Sprouts (Step-by-Step)
- Cook the bacon. Add chopped bacon to a pan and cook until crispy. Remove the bacon from the pan, leaving the bacon grease.
- Veggies. Add mushrooms and chopped onion to the pan with the remaining grease and saute in the bacon grease until golden brown. Remove the vegetables from the pan and set aside.
- Cook brussel sprouts. To the same pan, add the brussel sprouts along with a splash of water. Cook over medium heat for 10-12 minutes or until cooked through. Toss with butter and minced garlic.
- Combine. Add the bacon and veggies back into the pan and mix to combine. Sprinkle with parmesan cheese, and enjoy!
Can I Roast Bacon Brussels Sprouts in the Oven?
To make roasted bacon brussels sprouts, toss everything on a sheet pan and roast at 400°F for 20–25 minutes until crispy. (For the best results, cook bacon separately and add to the finished product.)
Expert Tips:
- Cut brussels sprouts evenly for even cooking. Evenly sliced vegetables cook at the same rate, so you have the perfect tender veggie in each bite.
- Don’t overcrowd the pan. The key to crispy brussel sprouts is not to overcrowd the pan. This allows each sprout to get crispy brussels sprouts without steaming.
- Cook cut-side down. To get that beautiful sear on each sprout, add to the pan, cut side down.
- Let them sear before stirring. When adding the sprouts to the pan, leave them be for a few minutes to allow that golden-brown crust to develop.
FAQs
Bacon adds a smoky, salty flavor that beautifully complements the brussel sprouts. It’s the perfect pairing.
This recipe doesn’t require pre-boiling the sprouts. Cooking them directly in the pan helps them stay crisp and flavorful.
Cook over medium-high heat, and avoid overcrowding the pan for perfectly crispy sprouts.
Yes, you can prep them ahead and reheat in a skillet to restore crispiness.
Serving Suggestions
- Potatoes: This side dish pairs best with heavy cream mashed potatoes; two incredible side dishes.
- Side salad: A fresh apple coleslaw is the perfect crunchy and refreshing salad to serve alongside buttery bacon brussel sprouts.
- Appetizers: Serve these brussels with a variety of incredible appetizers. Our cheesy baked brie is a star appetizer, and you can’t forget a side of tomato-and-mozzarella finger sandwiches.
- Entree: When it comes to the holidays, you can’t go wrong with slow-cooked short ribs. A luxurious and flavorful dish that will leave your guests wanting more.
Store & Reheat
- Storage. Keep leftover brussels sprouts stored in an airtight container and in the fridge for up to 3 days.
- Reheat. Warm up leftovers in a pan until warmed through and crispy.
- Freeze. We don’t recommend freezing this dish as it doesn’t reheat well, but don’t worry, you won’t have much leftover! Yes, it’s that good!
More Side Dish Recipes
If you enjoyed this bacon brussel sprouts recipe, be sure to try our other classic side dish recipes; here are some of our favorites:
Veggies- Potatoes
- Veggies
- Veggies
- Potatoes
- Salad
If you tried this bacon brussels sprouts recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Brussel Sprouts Recipe
Ingredients
- 8 oz bacon chopped
- 12 oz mushrooms halved (white or portabella)
- 1 small onion finely chopped
- 1 lb fresh brussel sprouts halved
- 3 Tbsp water
- salt and pepper to taste
- 3 Tbsp unsalted butter
- 2 garlic cloves minced
- freshly grated parmesan optional
Instructions
- Add the chopped bacon to a pan and cook over medium heat until golden and crispy.
- Remove the bacon from the pan and leave some bacon grease in it.
- Add the sliced mushrooms and chopped onion to the pan. Season with salt and pepper and cook over medium heat until golden brown and tender. Remove the vegetables from the pan and set aside.
- Add the brussel sprouts to the same pan along with water. Season with salt and pepper and cook over medium heat for 10-12 minutes, or until desired doneness.
- Stir in the butter and minced garlic.
- Add the bacon and mushroom onion mixture back into the brussel sprouts and toss together.
- Garnish with fresh herbs or grated parmesan cheese to serve.
Notes
- Cut the brussels sprouts into uniform pieces so they cook evenly and turn out perfectly tender in every bite.
- Avoid overcrowding the pan, as this helps the brussels sprouts crisp up rather than steam.
- Place the sprouts cut-side down in the pan to achieve a golden, caramelized sear.
Let them cook undisturbed for a few minutes before stirring so a crisp crust can develop. - Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet to bring back their warmth and crisp texture.
- Freezing isn’t recommended, as the texture won’t hold up well after reheating—but they’re so good, you likely won’t have leftovers anyway!
