The BEST recipe for stovetop sauteed Brussel Sprouts with bacon and mushrooms – the ultimate combination of flavors.
This recipe is a great side for dinner or an appetizer for the Holidays.
What are Brussel Sprouts?
Brussel Sprouts are a member of the cabbage family, they resemble baby cabbages in mini form. The sprouts are popular in Brussels, Belgium, and have gained popularity and their name from there.
How to cook Brussel Sprouts?
Brussels Sprouts may be cooked with a variety of method, here are some of the most popular method to cook the sprouts.
- OVEN ROASTED- Basic method to roast is to toss them with olive oil and desired seasoning and bake at 400°F for 35-40 minutes.
- PAN SAUTEED- Cook the Brussel Sprouts with oil 10-12 minutes, season with salt and pepper.
|Raw Brussel’s Sprouts finely shredded are quickly gaining popularity for salads.
Pan Sauteed Brussel Sprouts-
You want to be sure to use a large skillet for this recipe so the pan isn’t overcrowded. We recommend a 12″ pan.
- Prep sprouts- Trim the base of the sprouts and remove any browned outer leaves. Cut the sprouts in half or quarter the sprouts.
- Cook bacon- Cut bacon into bite-sized pieces and saute in a large skillet until lightly browned. Remove the bacon from the skillet, reserve the bacon grease.
- Cook mushrooms- Cut mushrooms in half or a quarter and finely chop the onion. Sautee mushrooms with the onions until onions are tender and mushrooms browned. Remove from the skillet.
- Cook sprouts- In the same skillet, add 3 Tbsp water and the sprouts. Turn heat to medium and cook until sprouts are tender and water evaporates, about 10-15 minutes (depending on the size of sprouts). Stir in the garlic with butter.
- Combine- Add bacon and mushrooms back to the skillet and cook until reheated and sprouts are tender.
Chef’s Tip- Serve the pan sautéed sprouts with freshly grated parmesan cheese.
TIPS for the BEST Brussels Sprouts:
- Be sure to cut the sprouts uniform in size for even cooking.
- Though they are a bit flavorless on their own, adding seasonings makes the dish so enjoyable. Since the bacon and mushrooms add flavor already, season lightly.
- When sauteing, be sure there is enough liquid in the skillet so they don’t burn. Add additional butter and oil if needed.
- Don’t cook the sprouts over high heat, the leaves will burn but the inside will be too hard.
How to Reheat Sprouts-
Keep the leftover sprouts refrigerated and covered tightly for 3-4 days. To reheat the sprouts, just add them to a skillet with a dab of butter, oil, or water and reheat. So easy!
Are Brussel Sprouts good for you?
It’s surprising how beneficial the Brussel Sprouts are! They are rich in antioxidants, fiber, nutrients, and contain Vitamin C, K and Omega-3 fatty acids.
If you’ve never tried Brussel Sprouts, this is the recipe for you. It will become a new favorite.
Try these Other Sides:
- Cheesy Asparagus Gratin
- Roasted Vegetables
- Green Bean Casserole
- Marinated Mushrooms Salad
- Shrimp Ceviche
Brussel Sprouts Recipe
- 8 oz bacon, chopped
- 12 oz mushrooms, halved (white or portabella)
- 1 small onion, finely chopped
- 1 lb fresh brussel sprouts, halved
- 2 Tbsp olive oil
- 3 Tbsp unsalted butter
- 3 Tbsp water
- 2 garlic cloves, minced
- salt and pepper, to taste
- freshly grated parmesan, optional
- Saute bacon until lightly golden in color.
- Remove the bacon pieces, reserving the grease in the skillet.
- Add mushrooms with onion, cook until onions are tender and mushrooms browned, lightly season with salt and pepper. Remove from the skillet.
- Add the Brussels Sprouts and water to the skillet, season with salt and pepper. Cook over medium heat until sproutes are tender and water evaporates, about 10-12 minutes.
- Stir in the garlic and butter.
- Return the mushrooms and bacon to the skillet. Cook until heated.
This recipe was originally posted February, 2013 and edited November, 2020.