Bacon Brussels Sprouts

Raise your hand if Brussels sprouts traumatized you as a kid! If so, this recipe might completely change your mind. These Bacon Brussels Sprouts are smoky, nutty, and crisp on the edges while staying fork-tender inside-proof that with just four simple ingredients and one pan, you can make this veggie downright irresistible.

If you're planning side dishes for Thanksgiving or fall feast, try pairing them with Cajun Roasted Potatoes, Colorful Roasted Carrots, or Oven-Roasted Butternut Squash for a lineup of easy, crowd-pleasing sides.

What You Will Need

Below is an overview of what you will need to make caramelized Brussel sprouts with bacon and any notes on how to pick Brussel sprouts.

I use fresh Brussel sprouts for this recipe. While frozen can be used, I find that it is a bit harder to get the edges to crisp up right. Look for bright green heads that are firm with tightly packed leaves. Avoid Brussels sprouts with yellowing leaves, bruising, or black spots. Smaller Brussels sprouts are usually more tender than larger ones.

💡 Rachel’s Note: While the bacon is the flavor star, I sometimes add diced yellow onion because it balances and adds more flavor! I cook the onions at the same time as the bacon and remove to a paper lined plate as well.

Tips for Cooking Brussel Sprouts with Bacon

• Cook the Brussels sprouts in the bacon fat for extra flavor.
• If you like a heavier, smoky flavor, cook the sprouts until you get a heavy amount of browning/crispness. For me, when the outer edge leaves start turning black, they are done.
• Brussels sprouts can be a bit tough, so cook them with the pan lid on. This traps the steam to make them tender, while cooking with the lid off will help to crisp them.