Last updated on February 18th, 2020 at 09:35 am
Brussels Sprouts with bacon are an easy and delicious way to serve a vegetable appetizer or tapas at a party and they double as a side dish for a quick weeknight dinner.
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy Brussels sprouts recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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.
To prepare the Brussels sprouts just peel off any yellow, brown, bruised or torn leaves on the outside and trim them.
How do you trim Brussel Sprouts?
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.
How to cook sautéed Brussels sprouts
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.
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.
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.
Remove from the pan and season with salt and pepper. Garnish with the crispy bacon pieces for added smoky flavor and texture.
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How do you know when Brussel 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 salad!
These Sautéed Brussels Sprouts with bacon make a quick and delicious side dish that even the kids will love!
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Other bacon recipes to enjoy
- Bloody Marianne
- BLT Cups
- Prosciutto Wrapped Dates
- Bacon Brie Pizzas
- Bacon Wrapped Hot Dog Bites
- Bacon Manchego Croquettes
Brussels Sprouts and Bacon Recipe
- 1 pound Brussels sprouts (trimmed and quartered)
- 2 slices bacon (chopped)
- 2 tablespoons olive oil
- 3/8 cup bourbon
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 121mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 5g
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