Easy one pan Mushroom Bacon Brussel Sprouts Recipe. Crispy sauteed bacon and mushrooms with roasted Brussel Sprouts with garlic. The perfect side dish for any occasion.
What are Brussel Sprouts?
Brussel sprouts are a member of the cabbage family, they resemble baby cabbages and have are similar to them. 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 prepared using different methods. They can be roasted in the oven or sauteed in a skillet over a stove top. Though the sprouts may be boiled in water, they are most popular roasted or sauteed. Raw shredded Sprouts are gaining popularity in salads as well.
Though this isn’t a unique Brussels Sprout recipe I’m sharing as there are many versions of the recipe, it is a phenomenal combination and will become a favorite!
Sauteed Brussels Sprouts-
You want to be sure to use fresh Sprouts and smaller in size, avoiding browned Sprouts.
- Saute bite-sized bacon in a large skillet until lightly browned. Remove from skillet.
- In bacon grease, sautee mushrooms and onions. Remove from skillet.
- Trim the base of Brussels sprouts and remove browned outer leaves. Cut larger sprouts in half or quarter if needed.
- Sautee sprouts with butter and garlic on high heat until crispy. Turn heat to medium and cook until sprouts are tender, about 10-15 minutes, depending on the size of sprouts.
- Add bacon and mushrooms back to the skillet. Mix and simmer until all ingredients are heated.
- Serve sprouts immediately.
- Cooking with Brussel Sprouts is so easy. Though they are a bit flavorless on their own, adding seasonings makes the Sprouts so enjoyable.
- Though the sauteed Sprouts may be served as is, serving the roasted Sprouts on the stovetop with the bacon and mushrooms with some grated Parmesan cheese is phenomenal.
- When sauteeing the Brussels sprouts, be sure there is enough liquid in the skillet so they don’t burn. Add additional butter and oil if needed.
How to reheat Brussel Sprouts-
Keep the leftover Brussel Sprouts refrigerated and covered in a dish. To reheat the Sprouts, just add them to a skillet with a dab of butter, oil or water and heat. So easy!
Are Brussel Sprouts good for you-
It’s surprising how beneficial the Sprouts are! They are rich in antioxidants, rich in fiber and nutrients and contain Vitamin C, K and Omega-3 fatty acids. Not too shabby, I’d say ;)!
I hope you love the recipe for these Sauteed Brussels Spouts! If you prepare them, leave a comment below with feedback. We so appreciate it.
Try these other great SIDE recipes:
- Cheesy Asparagus Gratin– The best way to enjoy asparagus!
- Green Bean Casserole– So cheesy and creamy with homemade onion strings.
- Marinated Mushrooms Peppers Salad– Always a hit at parties!
Mushroom Bacon Brussel Sprouts
- 8 oz bacon, cut in bite-sized pieces
- 12 oz white or Portabella mushrooms, halved
- 1 small onion, finely chopped
- 1 pound fresh Brussel Sprouts, halved
- 2 Tbsp olive oil
- 3 Tbsp unsalted butter
- 2 Tbsp water
- ½ tsp salt, or to taste
- ¼ tsp ground pepper, or to taste
- 2 garlic cloves, minced
- 2 Tbsp Parmesan cheese, serving
- Saute bacon until lightly golden in color.
- Remove the bacon pieces, leaving the grease in the skillet.
- Add mushrooms to bacon grease. Saute about 2 minutes on med/high heat.
- Add chopped onions to mushrooms. Saute on medium heat until the onions are tender. Remove from skillet.
- Add the Brussel Sprouts, minced garlic and oil to the skillet. Cook for 2 minutes or until leaves are lightly browned.
- Add butter and water to the Sprouts, season with salt and pepper.Turn heat to medium and cook an additional 10-12 minutes, stirring Sprouts as needed. Cook sprouts until desired tenderness is reached.
- Add the bacon and mushrooms back to the skillet, stir and heat.
- Serve immediately with Parmesan cheese.