I wrote my Bacon and Brussel Sprouts Skillet recipe that pairs deeply caramelized Brussel sprouts with smoky bacon and a hint of brown sugar for an unexpected, irresistible finish.

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I’m stubbornly picky about Brussels sprouts, but this caramelized Brussels Sprouts with Bacon flipped the script on me. The outsides get scorch-kissed and sweet while the centers stay tender, and the bacon adds that crackly, smoky surprise that makes you stop talking and just eat.

It kinda nods to those Honey Roasted Brussel Sprouts With Bacon versions everyone brags about, but it lands closer to a simple Bacon Brussel Sprouts plate you actually want on weeknights. I won’t lie, it caught me off guard, and now I keep finding excuses to make it again.

Ingredients

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Brussels sprouts: Crunchy leafy little cabbages rich in fiber, vitamin C and plant protein.
Bacon: Salty smoky fatty pork that adds savory umami and crispy texture, not exactly lean.
Olive oil: Smooth cooking oil with heart healthy monounsaturated fats, helps brown and prevent sticking.
Garlic: Pungent aromatic cloves add depth and a bit of spicy bite, plus some antioxidants.
Brown sugar: Adds quick caramel sweetness and helps glaze, gives a hint of molasses flavor.
Balsamic vinegar: Tangy sweet vinegar that brightens richness and adds a glossy sour note to dish.
Butter: Finishing fat that rounds flavors, gives silkiness and helps brown edges.

Ingredient Quantities

about 1 lb (450 g) Brussels sprouts, trimmed and halved

6 slices thick cut bacon, chopped (about 6 oz / 170 g)

1 tbsp olive oil

2 cloves garlic, minced

1 tbsp light brown sugar

1 tbsp balsamic vinegar

1 tbsp unsalted butter

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

pinch red pepper flakes (optional)

How to Make this

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1. Trim the stem ends off the Brussels sprouts and halve them, then pat them very dry with a towel so they brown instead of steam. Chop the bacon into bite sized pieces.

2. Heat a large skillet over medium heat and add the chopped bacon; cook until it’s crispy and the fat is rendered, about 8 minutes. Remove the bacon with a slotted spoon and leave the bacon fat in the pan.

3. If the pan looks dry, add 1 tbsp olive oil to the bacon fat and raise heat to medium high. Place the sprouts cut side down in a single layer, dont overcrowd the pan or they will steam. Cook undisturbed until the cut sides are deep golden, about 4 to 6 minutes.

4. Toss or flip the sprouts and season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Add a pinch of red pepper flakes if you want a little heat.

5. Push the sprouts to the sides, lower heat to medium and add 2 cloves minced garlic and 1 tbsp light brown sugar to the center; stir for about 1 minute until garlicky and the sugar starts to melt and caramelize.

6. Pour in 1 tbsp balsamic vinegar to deglaze the pan, scraping up the brown bits with a spatula. Let the vinegar reduce for a minute so it becomes syrupy.

7. Return the crispy bacon to the skillet and add 1 tbsp unsalted butter; toss everything together so the butter melts and coats the sprouts, about 1 to 2 minutes.

8. Taste and adjust seasoning, remove from heat and let sit a minute so the glaze thickens, then serve warm.

Equipment Needed

1. Large skillet (about 12 inch), for searing sprouts and rendering bacon fat.
2. Slotted spoon, to scoop out the crispy bacon and leave the fat in the pan.
3. Chef’s knife, for trimming stem ends and chopping the bacon.
4. Cutting board, sturdy surface for all that chopping.
5. Clean kitchen towel or paper towels, to pat the sprouts very dry so they brown not steam.
6. Measuring spoons, for the olive oil, vinegar, butter, sugar and seasonings.
7. Spatula, to scrape up browned bits and toss the sprouts (a thin metal one is great).
8. Tongs, for flipping sprouts and moving them without crowding.
9. Small bowl, to hold the chopped bacon and keep your station tidy.

FAQ

Q: How long does this take and what's the basic method?

A: About 20 to 25 minutes. Cook the chopped bacon first till it's crisp, set aside. Sear halved sprouts cut side down in the bacon fat plus a bit of oil till browned, toss in garlic and brown sugar, then stir in butter and balsamic, return the bacon and finish for a few minutes. Medium high heat at first, then turn it down a notch so they don't burn.

Q: How do I get the sprouts really crispy?

A: Dry them well after washing, dont overcrowd the pan, and let the cut side sit undisturbed so it browns. Use medium high heat and a mix of bacon fat plus oil. If you need extra crisp, finish under a hot broiler for 1-2 minutes, watching closely.

Q: Can I make this vegetarian or vegan?

A: Yes. Skip the bacon and use extra olive oil or vegan butter, add a splash of soy sauce or a pinch of smoked paprika for that meaty flavor. For crunch add toasted nuts like almonds or pecans. For vegan, use maple instead of brown sugar if you like.

Q: Can I use frozen Brussels sprouts?

A: You can, but thaw and pat them very dry first. Frozen ones release more water so they may be softer and need more time to brown, or roast them on a sheet pan at 425F for better texture.

Q: How long will leftovers keep and best way to reheat?

A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium heat to crisp them back up. Microwave will warm them but makes them soggy, so avoid if you want texture.

Q: Can I double the recipe for a crowd?

A: Yes but cook in batches so the pan isn't crowded. Crowding causes steaming not browning, and you'll lose that caramelized flavor everyone loves.

Brussels Sprouts Recipe Substitutions and Variations

Bacon: Pancetta, smoked ham or Canadian bacon, turkey bacon, or for a vegetarian swap smoked tempeh or coconut bacon — gives that smoky, salty bite. (dont worry about exact amounts, use similar weight)
Olive oil: Avocado oil or grapeseed oil for higher smoke point, rendered bacon fat for max flavor, or melted butter if you want a richer finish.
Light brown sugar: Dark brown sugar 1:1, maple syrup or honey (use slightly less since theyre liquid), or coconut sugar for a less sweet, more caramel note.
Balsamic vinegar: Sherry vinegar, red wine vinegar plus a pinch of sugar to round it out, or apple cider vinegar with a drizzle of honey to mimic the sweetness.

Pro Tips

1. Dry the sprouts way more than you think. Wet surfaces = steaming not browning, so pat them really well and let them sit a few minutes so some surface moisture evaporates, it’ll make a huge difference.

2. Make the bacon extra crispy and save the fat in the pan, the fat gives the best flavor. If the pan seems too dry toss in just a little oil, but be careful cause too much makes everything greasy.

3. Don’t crowd the pan. Give each sprout some space so the cut side can get deep color, work in batches if you need to, otherwise they just steam and get soggy.

4. Watch the sugar and vinegar step closely. Let the sugar melt and the vinegar reduce until syrupy, then pull off heat and let it rest a minute so the glaze thickens and clings to the sprouts.

Brussels Sprouts Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I wrote my Bacon and Brussel Sprouts Skillet recipe that pairs deeply caramelized Brussel sprouts with smoky bacon and a hint of brown sugar for an unexpected, irresistible finish.

Servings

servings

Calories

346

kcal

Equipment: 1. Large skillet (about 12 inch), for searing sprouts and rendering bacon fat.
2. Slotted spoon, to scoop out the crispy bacon and leave the fat in the pan.
3. Chef’s knife, for trimming stem ends and chopping the bacon.
4. Cutting board, sturdy surface for all that chopping.
5. Clean kitchen towel or paper towels, to pat the sprouts very dry so they brown not steam.
6. Measuring spoons, for the olive oil, vinegar, butter, sugar and seasonings.
7. Spatula, to scrape up browned bits and toss the sprouts (a thin metal one is great).
8. Tongs, for flipping sprouts and moving them without crowding.
9. Small bowl, to hold the chopped bacon and keep your station tidy.

Ingredients

about 1 lb (450 g) Brussels sprouts, trimmed and halved
6 slices thick cut bacon, chopped (about 6 oz / 170 g)
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp light brown sugar
1 tbsp balsamic vinegar
1 tbsp unsalted butter
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
pinch red pepper flakes (optional)

Directions

Trim the stem ends off the Brussels sprouts and halve them, then pat them very dry with a towel so they brown instead of steam. Chop the bacon into bite sized pieces.
Heat a large skillet over medium heat and add the chopped bacon; cook until it's crispy and the fat is rendered, about 8 minutes. Remove the bacon with a slotted spoon and leave the bacon fat in the pan.
If the pan looks dry, add 1 tbsp olive oil to the bacon fat and raise heat to medium high. Place the sprouts cut side down in a single layer, dont overcrowd the pan or they will steam. Cook undisturbed until the cut sides are deep golden, about 4 to 6 minutes.
Toss or flip the sprouts and season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Add a pinch of red pepper flakes if you want a little heat.
Push the sprouts to the sides, lower heat to medium and add 2 cloves minced garlic and 1 tbsp light brown sugar to the center; stir for about 1 minute until garlicky and the sugar starts to melt and caramelize.
Pour in 1 tbsp balsamic vinegar to deglaze the pan, scraping up the brown bits with a spatula. Let the vinegar reduce for a minute so it becomes syrupy.
Return the crispy bacon to the skillet and add 1 tbsp unsalted butter; toss everything together so the butter melts and coats the sprouts, about 1 to 2 minutes.
Taste and adjust seasoning, remove from heat and let sit a minute so the glaze thickens, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.