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    Home » Side Dishes

    Sautéed Brussels Sprouts with Bacon

    Published: Nov 14, 2021 · Modified: May 2, 2022 by Jessica Fisher

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    sauteed brussels sprouts image with text overlay.

    A quick sauté of sprouts with bacon and shallots makes for a quick and flavorful side dish. Learn how to make Brussels sprouts good with this Sautéed Brussels Sprouts Recipe.

    Serve Sautéed Brussels Sprouts with a holiday meal or alongside Pork Medallions and mashed potatoes. Once you learn to make them well, they easily qualify as one of many Romantic Dinner Ideas to Cook at Home.

    sautéed Brussels sprouts on dinner plate with ham, turkey, stuffing, mashed potatoes and gravy. this …

    Perhaps when you were a child, your mom served these baby cabbage-like guys once in awhile. From a box. From the freezer section. Sometimes with cheese.

    Maybe you were a fan. But, probably not.

    There’s a reason why folks give Brussels sprouts the side eye. They’ve been done wrong. 

    The trick is to use fresh Brussels sprouts. Fresh. Not in a box from the freezer section. Make these Sauteed Brussels Sprouts with Bacon and Shallots and you will see what I mean.

    Why Make This

    Sauteed Brussels Sprouts are a quick and easy side. One pan and a spoon are really all you need.

    It’s delicious. This is a simple recipe that could make a lover out of a hater. Bacon makes everything better, including brussels sprouts. In this recipe sautéing the thickly sliced sprouts in a bit of bacon fat and olive oil adds delicious flavor and helps the caramelization process. Add in some coarsely chopped bacon and shallots to further enhance this veggie.

    Ingredients

    Here’s what you need to make Sautéed Brussels Sprouts:

    ingredients for sautéed Brussels laid out on a black table top.

    brussels sprouts – Choose fresh Brussels sprouts, preferably those that are still on their stems. If bagged, choose sprouts that are firm, unblemished, and bright green.

    bacon – Feel free to substitute whatever type of bacon you prefer. I use uncured bacon, but turkey bacon or vegan bacon will work. If you use a product that doesn’t produce much drippings, be sure to add another tablespoon of oil to compensate. You do not have to use the bacon fat, but it adds a lot of flavor. Feel free to substitute another tablespoon of oil or butter if you are omitting the bacon drippings.

    olive oil – You can use butter, ghee, or olive oil, whichever you prefer.

    shallot – Shallot is reminiscent of onion and garlic. You can use a little of both as a substitute if you don’t have shallots.

    brown sugar – You only need a pinch of brown sugar to offset some of the bitterness in sautéed Brussels sprouts.

    salt and pepper – Season generously to taste. If you’d like you can also use Homemade Seasoned Salt.

    Step-by-Step Instructions

    Here’s how to make Sauteed Brussels Sprouts with Bacon and Shallots:

    Prep step – Peel the outer layer off the brussels sprouts, trim the ends and cut them in half. Set aside.

    trimming Brussels sprouts to sauté

    1. In a large skillet, cook the bacon until crisp. Remove from the pan and chop coarsely.

    2. Remove all but 1 tablespoon of bacon drippings from the pan. Add butter and melt together. Saute the shallot in the pan and saute until starting to go clear.

    3. Add the brussels sprouts and continue to cook on medium-high heat, until tender and starting to brown, about three to five minutes. Sprinkle with the brown sugar and season to taste with salt and pepper.

    4. Continue cooking for a few more minutes until the sprouts are tender, then add the chopped bacon and stir to combine. Adjust seasonings. Serve Sautéed Brussels Sprouts immediately.

    • cooking the bacon in a skillet.
    • cooking the shallot in the bacon grease in the skillet.
    • stirring the brussels sprouts into the mixture in the skillet.
    • stirring the bacon into the sprouts with a wooden spoon.

    FAQs

    Why are they called Brussels sprouts?

    Brussels sprouts are a type of cabbage that was grown in the 1500s near Brussels. They got their name from their famous hometown.

    How should you buy Brussels sprouts?

    While most frozen vegetables are just as good as fresh, this is not the case when it comes to brussels sprouts. You need to buy fresh ones. You can find them in the produce department of the grocery store. They can be purchased on the stalk, in pre-measured bags, or in loose bins for you to choose from.
    Choose small, brightly colored, green sprouts with compact leaves. Store unwashed sprouts in the refrigerator  in an airtight plastic bag, for up to 3 days.

    How do you trim Brussels sprouts?

    Remove any damaged leaves and trim the stem end and remove any thick core. You can cook small sprouts whole, but they will have more surface for caramelizing if you thickly slice them or quarter them.

    How do you cook Brussels sprouts so they are not bitter?

    Sautéing or roasting brussels sprouts adds a caramelized flavor to them; something that boiling or steaming certainly cannot do. Add a pinch of brown sugar to help offset their natural bitterness and allow them to brown lightly.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • Brussels sprouts – $2.50
    • bacon – $1.56
    • oil – $0.05
    • shallot – $0.40
    • seasonings – $0.05

    While your costs may vary depending on where and how you shop, you can expect to pay about $4.56 for a big batch of Sautéed Brussels Sprouts, about $0.57/serving.

    Saving Tips

    Brussels sprouts are a fairly seasonal vegetable, showing their faces often near the holidays. Watch for sales. Last year, my Sprouts sold them originally for $4/stalk, but reduced this price to $1.50 a day or two before Thanksgiving. I’ve also found them reasonably priced at Costco and ALDI.

    Bacon will, of course, be your pricier ingredient in this recipe for Sautéed Brussels Sprouts. Again, watch for sales and stock up and freeze bacon at the best price. Since this recipe only uses 5 slices, you should be able to stretch your bacon purchase.

    bowl of sautéed Brussels sprouts on a red cloth.

    More Great Vegetable Dishes

    • Pear Salad with Blue Cheese
    • Easy Vegetable Tray
    • Chocolate Zucchini Cake from a Boxed Mix
    • Escalivada

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    Brussels sprouts and bacon in flowered bowl on red cloth.
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    5 from 1 vote

    Sautéed Brussels Sprouts with Bacon and Shallots

    A quick sauté of sprouts with bacon and shallots makes for a quick and flavorful side dish. Learn how to make Brussels sprouts good.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free
    Servings: 8
    Calories: 109kcal
    Author: Jessica Fisher
    Cost: $4.56
    Prevent your screen from going dark

    Equipment

    • cutting board
    • chef's knife
    • large skillet
    • wooden spoon

    Ingredients

    • 1 to 1 ½ lb brussels sprouts
    • 5 slices bacon
    • 1 tablespoon butter or ghee or olive oil
    • 1 shallot finely chopped
    • pinch brown sugar
    • salt
    • black pepper
    US Customary – Metric

    Instructions

    • Peel the outer layer off the brussels sprouts, trim the ends and cut them in half. Set aside.
    • In a large skillet, cook the bacon until crisp. Remove from the pan and chop coarsely.
    • Remove all but 1 tablespoon of bacon drippings from the pan. Add butter and melt together.
    • Saute the shallot in the pan and saute until starting to go clear.
    • Add the brussels sprouts and continue to cook on medium-high heat, until tender and starting to brown, about three to five minutes. Sprinkle with the brown sugar and season to taste with salt and pepper.
    • Continue cooking for a few more minutes until the sprouts are tender, then add the chopped bacon and stir to combine. Adjust seasonings. Serve immediately.

    Notes

    • Feel free to substitute whatever type of bacon you prefer. I use uncured bacon, but turkey bacon or vegan bacon will work. If you use a product that doesn’t produce much drippings, be sure to add another tablespoon of oil to compensate.
    • You do not have to use the bacon fat, but it adds a lot of flavor. Feel free to substitute another tablespoon of oil or butter if you are omitting the bacon drippings.
    • If you like, you can bake the bacon and add it at the end.
    • To make ahead: trim the sprouts and store in an airtight container in the fridge. Sauté the bacon and shallots and store in a second container in the fridge. Cook the sprouts in a skillet and stir in the the mix-ins at the end of cooking.
    • To make this vegan/vegetarian: omit the bacon and add a little more olive oil.

    Nutrition

    Calories: 109kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 125mg | Potassium: 369mg | Fiber: 3g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 73mg | Calcium: 36mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on Feberuary 28, 2012. It has been updated for content and clarity.

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    Comments

    1. Millican Pecan

      February 14, 2020 at 9:28 pm

      You are right! Brussels Sprouts are so good, if they are just cooked right! Thanks for the recipe!

      Reply
    2. april abbott

      November 10, 2019 at 12:56 pm

      I got in trouble one time when I was a kid when faced with a serving of boiled Brussels sprouts at dinner…
      my mother…trying to sell us on the gnarly smelling pile of soggy green awfulness said cheerfully
      :eat em up…vegtables are good for you
      Prompting my snarkey 12 year old self to say
      Brussel sprouts arnt a vegtable… they’re a punishment…
      Needless to say I didn’t get dessert that night…lol

      Reply
    3. Christine A.

      July 07, 2013 at 6:12 pm

      I made these Brussels sprouts tonight but used a sweet onion (because that is what I had), and added a chopped up peeled apple (Braeburn). It is sooooo good and added a twist of sweetness! I had used the “apple peeler-corer-slicer” gadget earlier in the day and had an extra left over apple…just sitting there starting to turn brown! Didn’t want it to go to waste!

      Reply
      • Jessica

        July 07, 2013 at 7:27 pm

        Brilliant. Love it!

        You doing the Pantry Challenge, too? 😉

        Reply
        • Christine A

          July 09, 2013 at 6:20 am

          I hesitate to say I am doing the Pantry Challenge….I did inventory our freezers and pantry, and I am more conscious of using what we have for meals!!! Does that count??? 🙂

        • Jessica

          July 10, 2013 at 12:41 pm

          Totally counts. 🙂

    4. Teri

      March 07, 2012 at 7:25 am

      We received some brussel sprouts with our CSA this weekend and I had no idea what to do with them since I’ve never had them. Thankfully, I ran across this recipe and was wowed! I substituted a red onion for the shallot since they are impossible to find in North Texas. I was really thrilled with the outcome of this and even my 3 year old son ate some.
      Thank you for posting!

      Reply
      • Jessica

        March 07, 2012 at 7:51 am

        Yeah! So glad you enjoyed it!

        Reply
    5. Sandi

      February 28, 2012 at 9:29 pm

      So can you use the frozen ones (without any sauce) and cook them this way with edible results, or should frozen ones be ignored altogether and only fresh ones ever used?

      Reply
      • Jessica

        February 28, 2012 at 9:52 pm

        @Sandi, the frozen ones we had were horrible. So, I would bypass the frozen altogether.

        Reply
        • Jenn

          November 12, 2019 at 3:55 am

          Roasting makes everything better! I think I’ve bought frozen from Trader Joe’s in the past with good results. I’m not the biggest cabbage fan but carmelizing makes Brussels sprouts heavenly!

        • Jessica Fisher

          November 12, 2019 at 12:16 pm

          Good to know about TJ’s frozen! Thanks!

    6. Tammy

      February 28, 2012 at 8:38 pm

      If you really want to experience the wonderfulness of Brussels Sprouts and have (or someone in the family has the time) to separate the sprouts into separate
      leaves – I KNOW, It’s labor intensive but well worth it. The flavor is so delicate, and completely different that the usual Brusssels Sprouts/mini-cabbage taste.

      Reply
      • Jessica

        February 28, 2012 at 9:51 pm

        Fun! My kids would totally go for that.

        Reply
    7. Harriet

      February 28, 2012 at 4:39 pm

      You all please feel free to eat my family’s supply of sprouts. Not happening over here, even though the bacon would get picked out and eaten before they hit the trash.
      We did like roasted cauliflower though!

      Reply
    8. Shell

      February 28, 2012 at 4:21 pm

      You can also steam or roast these and then slice them in half and put them in a skillet with a little Olive Oil and five spice powder and they are absolutely delicious. Instead of bacon , we sometimes sprinkle a small amount of chopped walnuts in.

      Reply
    9. Kristal

      February 28, 2012 at 12:22 pm

      I went through a Costco sized bag of them over the weekend…I love them roasted with olive oil and a sprinkle of salt…you should try them shredded in a Caesar style salad…and shredded and stir fried quickly…so yummy! I also separated the leaves off of a few and put it on a pizza-the edges were so crisp and it really made for a yummy pizza night!

      Reply
    10. Karen

      February 28, 2012 at 11:42 am

      I have never had the frozen sprouts, but would love to try these. Bacon makes almost anything better. Unfortunately our stores only have really big (usually not so great) overpriced ($2.49/#) sprouts right now. I usually load up when they are cheap so might have to wait till fall to do this one. Sigh.

      Reply
    11. Jane

      February 28, 2012 at 8:09 am

      We’ve been doing something similar but using the leeks that are in the box!

      Reply
    12. Kelli @ Holistic Sisters

      February 28, 2012 at 5:45 am

      lol…I never liked brussel sprouts either. Recently we tried them roasted in the oven…delicious!

      Reply

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