Brussels Sprouts with Bacon
Brussels Sprouts are a side dish that normally get mixed reviews, but with bacon, they transform into everyone’s favorite. Serve them as an easy and delicious vegetable appetizer or tapas at a party and they double as a side dish for a quick weeknight dinner.
I always think that Brussels sprouts are mini cabbages but they are really a cousin of broccoli! They grow on a stalk which is super cool but you usually find them in the store already cut and in a bag.
How do you trim Brussels sprouts?
To prepare the Brussels sprouts just peel off any yellow, brown, bruised or torn leaves on the outside and trim them.
With the cleaned Brussels sprouts on the board, just trim a small amount of the end where they were attached to the stalk. Don’t trim too much as this end keeps the leaves tightly packed and in one piece.
Depending on how large the whole sprout is, I may cut them in half or in quarters. Just be sure to cut vertically through the stalk so each section is still attached to some of the core.
Once the sprouts are trimmed and cut, it’s time to add them to the skillet. I prefer a cast iron skillet when I cook sprouts on the stove top or roast them in the oven, but for this recipe, any shallow pan will work.
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Most of the time I roast my sprouts in the oven with some garlic and finish with lemon juice. But when I’m in a hurry and don’t want to heat up the oven, a quick sauté in the pan is best.
How to make Sauteed Brussels Sprouts
First: Start with a shallow pan on medium heat. Add the cut bacon and cook until the bacon fat is rendered and the bacon pieces are crispy. Remove these to a paper towel-lined plate to drain leaving the fat in the pan.
Second: Add the trimmed and quartered Brussel sprouts and drizzle with olive oil. Cook, stirring often until the sprouts are fork tender. Add 1/4 cup of bourbon and cover. Let steam for 1-2 minutes.
Third: Remove from the pan and season with salt and pepper. Garnish with the crispy bacon pieces for added smoky flavor and texture.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
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How do you know when sprouts are done?
Pan sear the Brussels sprouts are done when the leaves turn bright green and start to caramelize around the edges.
You will know they are done when you can a knife slides in and out easily.
These pan roasted Brussels sprouts are easy to make, and the addition of the bacon and bourbon add a saltiness and a caramel flavor that sweetens them up.
If you like to eat your sprouts raw, try this shaved sprouts slaw or change up your green beans with a skillet recipe with bacon like these crack green beans!
These Sautéed Brussels Sprouts with bacon make a quick and delicious side dish that even the kids will love!
Pan Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts trimmed and quartered
- 2 slices bacon chopped
- 2 tablespoons olive oil
- 3/8 cup bourbon
Instructions
- In a pan, add the bacon and cook over medium heat until bacon is almost crispy and fat rendered.
- Pour 1/8 cup bourbon and cook until all fat is rendered and bourbon has evaporated.
- Remove bacon and leave fat in the pan.
- Add the olive oil.
- Add Brussels sprouts and cook until desired tenderness.
- Add 1/4 cup bourbon and cover with lid or foil.
- Cook for a few minutes or until bourbon is absorbed.
- Remove to serving bowls and sprinkle with bacon.
- Serve warm.
Video
Notes
Nutrition
More Easy Appetizers
{Originally published 4/11/15 – recipe and photos updated 4/13/20}
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I almost can’t handle this, you’ve put some of my very favorite food things in one dish! I so want to try this!!
You’re totally speaking my language with all this talk of bourbon and bacon 😀 I’m usually 50/50 when it comes to brussels sprouts, but I can definitely work with these!
These will convert any brussels hater or those on the fence:)
I thought I’d tried every possible variation of brussels sprout recipe but adding bourbon is new and I love it! Can’t wait to try it!
Bourbon & Brussels sprouts? Sign me up!
Anything with bacon!
We make Brussels Sprouts all the time in my family, I’m excited to try this variation with bourboun and bacon…you can never go wrong with those two ingredients!
Anything with bacon is awesome!
My husband claims he doesn’t like brussels sprouts. I guarantee that these would change his mind! Yum!
I know it will! I even got my youngest son to eat them with this recipe because of the bacon! He said it didn’t taste like stinky broccoli anymore! LOL!
Loving the sound of this, the combination of sprouts and bacon is one of those combinations that is magic, although I like to add walnuts with them… But bourbon is a new one on me that I have to try, even if it is just to have a bottle of bourbon at home 😉
I’m not a bourbon drinker but I do cook with it often! It adds that note of caramel to each dish. I was going to use wine but I was sticking with the Bs that day!
Bourbon, bacon…that’s all I need to hear! Yum! But I love brussels sprouts too. This dish sounds delicious and makes easy, delicious side dish.
Thanks Thao! I hope you get the chance to make them!
Yum! You had me at bourbon! I love brussels sprouts and who doesn’t like bacon?
I love these together and I hope you like it too! Thanks for reading!
Haha, I find people are always shocked when I tell them brussels sprouts are mini cabbages. I mean, they realize it makes sense, but it almost seems too obvious! My mother-in-law LOVES brussels sprouts so I will sure share this recipe with her!
I will second that! Everything IS better with Bacon and Bourbon! I laughed too, because I love making the chicken dance too!! 😀
As a massive Brussel Sprouts fan, this is just heaven to me!! Coincidentally I made a Roast lamb, and this would have been a PERFECT accompaniment to that…
This sounds like a fantastic combination! I never would have thought of it!
Thanks Marye!
Bourbon, bacon and Brussels sprouts! This is one heck of a combo!
Thanks for reading!
I never thought to add bourbon to brussels sprouts. What a fantastic idea.
I usually use lemon juice to “steam” them but we were drinking bourbon while we were cooking some so I just threw it in! Thanks for reading!