Brussels Sprouts and Bacon

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These sautéed Brussels Sprouts and Bacon are tossed with soy sauce, fresh garlic and toasted sliced almonds. Just a few ingredients yield a flavor-packed side dish that pairs nicely with comforting classics like this Crockpot Roast, Turkey Bolognese, or Porcupine Meatballs.

 

Overhead image of the Brussel Sprouts and Bacon on a plate.

Brussel Sprouts and Bacon

These Roasted Brussels Sprouts are one of the most loved recipes on this site and a personal family favorite. And while I thought nothing could ever compare to those perfectly crispy and caramelized Brussels, these Brussels Sprouts and Bacon may just give that recipe a run for its money!

Sautéing Brussels sprouts will deliver a completely different end result than roasting them will, but it’s a delicious way to change up the way you eat Brussels and avoid the long wait for the oven to come up to roasting temperature.

Or, if you’ve already got the oven in use baking up this Shepherd’s Pie (or a different holiday recipe), this is the perfect side dish to make without the oven. As much as we do love those roasted Brussels sprouts, these Brussels Sprouts and Bacon are a perfect side dish served for Thanksgiving and Christmas, because every bit of the oven is being used for other dishes.

This side dish is deeply savory with crunchy bites of crispy bacon and toasted almonds. The Brussels get sautéed in leftover bacon grease, giving them a phenomenal smoky, nutty flavor with a satisfying mouthfeel.

Process shots-- images of how the Brussel sprouts are cut before cooking.

The Brussels Sprouts

For this Brussels Sprouts and Bacon recipe, we start with two pounds of Brussels sprouts. By the time they’re trimmed down, this is about 7-1/2 cups total. This may seem like a lot, but they do cook down nicely. If you’re concerned with having too much for a side dish, simply halve the recipe.

Follow these tips to pick the best Brussels sprouts.

  • Look for bright green heads that are firm and feel heavy for their size. 
  • Avoid sprouts with yellowing leaves or black spots. Yellowing leaves mean the sprouts are old and black spots can indicate fungus.
  • The smaller the Brussels sprouts, the sweeter and more tender they usually are. 

And here are some tips for storing and cleaning Brussels sprouts

  • Keep Brussels sprouts in an uncovered container in the fridge.
  • Brussels sprouts are at their best within the first few days (up to a week if they are very fresh).
  • To prepare the sprouts, wash them in cold running water and then gently pat dry. Pull off any shriveled, damaged or browned leaves; these can make the dish taste bitter.
  • for Brussels Sprouts and Bacon, trim off the end and quarter each sprout.

Process shots-- images of the bacon being cooked; the garlic and almonds being sautéed; the Brussels sprouts and soy sauce being added and sautéed.

Recipe Tips

  • After sautéing the bacon, let the skillet cool. If the skillet is still really hot from cooking the bacon, it will burn the garlic and almonds. I like to remove it from heat for about 5 minutes before continuing on with the recipe.
  • Use freshly minced garlic. While jarred garlic will work, it has a tendency to burn quicker than freshly minced garlic in this recipe.
  • Season to taste. Depending on the bacon and the soy sauce used, you may find this dish doesn’t need much additional salt. Taste it before adding and then add salt/pepper gradually. I typically add 1/4 teaspoon of fine sea salt and freshly cracked pepper, but occasionally it needs a touch more.
  • Add some cheese. Instead of finishing these Brussels Sprouts and Bacon with a touch of salt, add freshly grated Parmesan or Pecorino Romano cheese instead. It will add that finishing touch of saltiness and a great overall flavor that complements the ingredients nicely.

QUICK TIP

If the skillet has more than 1 tablespoon rendered bacon grease, drain off the extra. To do this, line a small cup or bowl with heavy-duty foil. Carefully pour the bacon fat into the lined cup/bowl immediately after removing the bacon. Let this bowl/cup stand at room temperature until the bacon grease is solidified. At this point, you can fold the foil around the solidified fat and discard it or save it to use in future recipes.

Up-close overhead image of Brussels sprouts and Bacon on a plate, ready to be eaten.

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Brussels Sprouts and Bacon

5 from 3 votes
Sautéed Brussels Sprouts and Bacon are tossed with soy sauce, fresh garlic, and toasted sliced almonds. Just a few ingredients yield a flavor-packed side dish.
Print Recipe

Brussels Sprouts and Bacon

5 from 3 votes
Sautéed Brussels Sprouts and Bacon are tossed with soy sauce, fresh garlic, and toasted sliced almonds. Just a few ingredients yield a flavor-packed side dish.
Course Side Dish
Cuisine American
Keyword Brussel Sprouts and Bacon, Brussels Sprouts and Bacon
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 side dishes
Calories 217kcal
Author Chelsea
Cost $6.12

Ingredients

  • 5 slices bacon cut into 1/2-inch pieces (6 oz.; 171g)
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic (1-2 cloves)
  • 1/2 cup (47g) sliced almonds
  • 7 and 1/2 cups large Brussels sprouts trimmed and quartered (2 lbs before being trimmed; ~1.8 lbs; 657g AFTER being trimmed)
  • 2 tablespoons regular soy sauce
  • Fine sea salt and ground pepper

Instructions

  • BACON: Dice bacon into 1/2-inch pieces (this is easiest with very cold bacon and a sharp knife!). Fry the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Remove the pan from the heat and let cool for about 5 minutes.
  • DRAIN BACON FAT: If there is more than 1 tablespoon bacon fat, pour it off from the skillet (See Note 1).
  • OIL, GARLIC AND ALMONDS: Once the skillet is cool, return it to medium heat. Add the olive oil, garlic, and almonds and sauté over low heat until the garlic is fragrant, about 1-2 minutes. Add the trimmed and quartered Brussels sprouts and the soy sauce.
  • COOK: Cook, stirring frequently, until the sprouts are tender, about 6-8 minutes. Season to taste with salt and pepper (I add 1/4 teaspoon of each).
  • ADD BACON: Stir in the bacon and serve warm.

Recipe Notes

Note 1: To drain off extra bacon grease, line a small cup or bowl with heavy-duty foil. Carefully pour the bacon fat into the lined bowl immediately after removing the bacon. Let this bowl stand at room temperature until the bacon grease is solidified. At this point, you can fold the foil around the solidified fat and discard it or save it to use in future recipes.

Nutrition Facts

Serving: 1serving | Calories: 217kcal | Carbohydrates: 15g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 477mg | Potassium: 613mg | Fiber: 7g | Sugar: 3g | Vitamin A: 829IU | Vitamin C: 94mg | Calcium: 98mg | Iron: 2mg

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10 Comments

  1. Gorgeous, gorgeous, gorgeous! I love brussels sprouts, but I’ve never actually tried sprucing them up with anything. I’m seriously going to have to try that because I have a feeling it’ll turn into a full fledged love affair.

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