This recipe for Sauteéd Brussels Sprouts with Bacon is a quick and easy side dish that’s packed with flavor! Brussels sprouts are sautéed on the stovetop with bacon, garlic, butter, and olive oil for a healthy dish you’ll make over and over!
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When you want a simple yet flavorful vegetable side dish, my Sautéed Brussels Sprouts with Bacon recipe will fill out your plate perfectly. Pair it with my Cheesy Potato Casserole, Corn Casserole, or Scalloped Potatoes!
Brussels Sprouts Recipe
One of my favorite vegetable side dishes is a green veggie that often gets a bad rap – Brussels sprouts. These little bites of tender goodness are delicious, good for you, and can deliver a lot of flavor when prepared correctly.
The first time I tried Brussels sprouts they were bland and soggy. Yuck! But, I knew they were “supposed” to taste good and I persevered! Now that I know how to make them well, I love them and make them at home at least once a week. Forget about the days of your mom trying to get you to eat just one. You’re going to want to go back for seconds after you learn to prepare them the right way!
My favorite way to prepare Brussels sprouts is to roast them in the oven with olive oil and a little salt and garlic powder. But the preparation method I’m sharing today is a really easy way to get great results as well. All you need are sprouts, butter, bacon, and a few other ingredients to make this recipe shine.
Ingredients for Sautéed Brussel Sprouts with Bacon
- Brussels Sprouts
- Olive Oil – I like extra-virgin olive oil.
- Butter – You can use salted or unsalted butter.
- Garlic – You can add more for extra garlicky sprouts!
- Salt and Pepper
- Chicken Broth
- Make vegetarian Brussels sprouts: Leave out the bacon and substitute vegetable broth for the chicken broth to make these Brussels sprouts vegetarian.
- Add cheese: Sprinkle some grated parmesan cheese over the cooked Brussels sprouts for extra flavor.
If your Brussels sprouts are small, you can leave them whole for cooking. If they are larger, cut off the stem end before cooking them.
How to Make Sautéed Brussel Sprouts with Bacon
- Melt the butter and olive oil: Heat the butter and olive oil in a large skillet over medium heat.
- Cook the bacon: Add bacon to the skillet and cook until golden brown, 3 to 4 minutes. Add in garlic and stir quickly.
- Stir in the Brussels sprouts: Add the Brussels sprouts to the skillet and toss to coat. Stir in the broth, salt, and black pepper. Then cover and cook until the Brussels sprouts are tender.
- Drain any remaining liquid: Drain the liquid from the pan and serve.
Make sure to wash the Brussels sprouts before you cook them. To clean them, trim the ends and rinse in a large bowl of cold water or under running water in a colander. Pat dry with a paper towel before preparing.
How to Store Sautéed Brussel Sprouts with Bacon
Store any leftover Brussels sprouts in the fridge. Place the cooled sprouts in an airtight container and keep in the fridge for up to 3 days. To reheat, place in a skillet and gently rewarm over medium heat. You can also place the leftover Brussels sprouts in a microwave-safe dish and reheat in the microwave.
Brussels sprouts go so well with a variety of dishes! I like them alongside my Crock Pot Ham or Crock Pot Macaroni and Cheese. Sprouts also have a place on the Thanksgiving table with my Classic Roast Turkey.
Yes! Brussels sprouts contain vitamin B6, vitamin K, and vitamin C, potassium, iron, thiamine, magnesium and phosphorus, making them a nutritional powerhouse.
Both broccoli and Brussels sprouts are great choices for healthy vegetables. Brussels sprouts do contain more iron, potassium, Vitamin B1, Vitamin K, fiber, and copper than broccoli and are lower in sodium.
Brussel Sprouts with Bacon
- 1 pound Brussels sprouts trim off the end and outer leaves
- 8 slices bacon cut into small pieces
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic chopped
- ½ cup reduced-sodium chicken broth
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned
- Heat butter and olive oil in the skillet over medium heat; cook and stir garlic until golden brown, 1 to 2 minutes.
- Add Brussels sprouts; toss to coat.
- Stir in broth, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan and enjoy!