Pan-Roasted Brussels Sprouts & Bacon
These Pan-Roasted Brussels Sprouts with Bacon are the perfect blend of savory, comforting flavors. The sprouts are pan-fried in a cast-iron skillet until golden, then finished in the oven with crispy bacon until they’re deeply caramelized, tender inside, and a little sweet.
The whole dish takes about 45 minutes, most of it hands-off while the sprouts roast. It’s an easy side for a weeknight dinner and special enough for your Thanksgiving or Christmas table.
Ingredients
To make this delicious side dish, you need the following ingredients:
- 4 thick-cut bacon slices
- 1½ pounds fresh Brussels sprouts, trimmed and cut in half
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste.
How To Pan-Roast Brussels Sprouts
- Preheat your oven to 400°F.
- Cook the bacon in a large (12-inch) cast-iron skillet over medium-high heat, turning once so it cooks evenly on both sides. Cover the pan with a splatter guard while cooking, if desired.
- Remove the skillet from the heat and place the cooked bacon on a wire rack set over paper towels to drain. Once it has cooled, blot the bacon with paper towels to remove excess fat, then crumble.
- After the skillet has cooled slightly, carefully drain the excess bacon fat into an empty can or another heat-safe container. If any fat drips down the sides of the skillet, wipe it off with a damp dishcloth before putting it back on the burner.
- In a large bowl, toss the Brussels sprouts with the olive oil to coat. Season with salt and pepper, to taste.
- Heat the skillet over medium-high heat. Add the Brussels sprouts cut side down in a single layer and cook without stirring for several minutes, until they begin to turn golden brown.
- Transfer the skillet to the oven and roast for 10 minutes.
- Remove the skillet from the oven, stir in the crumbled bacon, and return it to the oven for another 5 to 10 minutes, until the sprouts are a rich, caramelized color.
- Serve immediately.
- Heat the skillet over medium-high heat and add Brussels sprouts and cook for several minutes until they begin to turn brown.
- Place it in the oven and roast for 10 minutes.
- Remove the skillet from the oven, add the crumbled bacon, stirring well, then return it to the oven and bake for an additional 5-10 minutes, until the sprouts turn a rich, caramelized color.
- Remove the skillet from the oven and serve immediately.
If you can’t get enough savory sides, you’ll love my other veggie favorites. Try my Fried Corn with Bacon and Jalapeños, colorful Marinated Veggie Salad, or tangy Vinegar Coleslaw. Planning a holiday menu? Don’t miss my creamy Corn Pudding.
Pan-Roasted Brussels Sprouts & Bacon
This delicious side dish of Pan-Roasted Brussels Sprouts & Bacon is full of caramelized flavor punctuated by tasty bits of bacon and crispy goodness. Pair this dish with pork chops or roasted chicken for a wonderful, low-carb meal.
Ingredients
Method
- Preheat your oven to 400°F.
- Cook the bacon in a large (12-inch) cast-iron skillet over medium-high heat, turning once so it cooks evenly on both sides. Cover the pan with a splatter guard while cooking, if desired.
- Remove the skillet from the heat and place the cooked bacon on a wire rack set over paper towels to drain. Once it has cooled, blot the bacon with paper towels to remove excess fat, then crumble.
- After the skillet has cooled slightly, carefully drain the excess bacon fat into an empty can or another heat-safe container. If any fat drips down the sides of the skillet, wipe it off with a damp dishcloth before putting it back on the burner.
- In a large bowl, toss the Brussels sprouts with the olive oil to coat. Season with salt and pepper, to taste.
- Heat the skillet over medium-high heat. Add the Brussels sprouts cut side down in a single layer and cook without stirring for several minutes, until they begin to turn golden brown.
- Transfer the skillet to the oven and roast for 10 minutes.
- Remove the skillet from the oven, stir in the crumbled bacon, and return it to the oven for another 5 to 10 minutes, until the sprouts are a rich, caramelized color.
- Serve immediately.
Nutrition
Video
Tried this recipe?
Let us know how it was!Tips for Crispy Brussels Sprouts
- Cut side down: Placing the sprouts cut side down against the hot skillet gives them their deep, caramelized color.
- Don’t crowd the pan: Crowded sprouts steam instead of browning. A 12-inch skillet works best for 1½ pounds.
- Pick similar sizes: Sprouts of similar size cook evenly. Cut any extra-large ones into quarters.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat in a hot skillet or the oven to bring back some of the crispness.
Brussels Sprouts Facts
- Brussels sprouts belong to the same family as cabbage, broccoli, and kale.
- They’re high in vitamin C, vitamin K, and vitamin B6.
- Although they’re native to the Mediterranean, they got their name because farmers near Brussels, Belgium, grew them.
- Guinness World Records has an official record for the most Brussels sprouts eaten in one minute. The record set in 2008 was 31 sprouts, eaten one at a time with a cocktail stick!
Last Bite
Love this recipe? If you make it, leave a star rating (it helps other cooks find the recipe) and a comment below to let me know how it turned out. And don’t forget to pin it to your favorite side dish board so it’s ready for your holiday menu!
