18 Delicious Brussel Sprout with Bacon Recipes Amazing

Zesty, savory, and utterly irresistible, Brussels sprouts with bacon transform the humble veggie into a dish that’s anything but ordinary. Whether you’re craving comfort food or seeking a quick, flavorful side, these 18 recipes promise to delight your taste buds. Perfect for any season, they’re sure to become a staple in your kitchen. Dive in and discover your next favorite way to enjoy this dynamic duo!

Roasted Brussel Sprouts with Crispy Bacon

Over the years, I’ve come to realize that the simplest dishes often bring the most comfort, especially when they’re packed with flavor like these Roasted Brussel Sprouts with Crispy Bacon. It’s a dish that reminds me of cozy autumn evenings, where the kitchen is filled with the irresistible aroma of bacon and caramelizing sprouts.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 oz thick-cut bacon, diced
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a perfectly crisp finish.
2. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a rimmed baking sheet, ensuring they’re not overcrowded for optimal roasting.
4. Scatter the diced bacon evenly over the sprouts, allowing the fat to render and flavor the sprouts as they cook.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sprouts are deeply caramelized and the bacon is crispy.
6. Drizzle the balsamic vinegar over the roasted sprouts and bacon, tossing gently to combine just before serving.

Tip: For an extra layer of flavor, consider adding a sprinkle of grated Parmesan cheese or a handful of toasted pecans before serving. The key to perfect sprouts is not to skimp on the roasting time—those crispy edges are where the magic happens. Lastly, always opt for thick-cut bacon; its robust texture stands up beautifully to the high heat.

This dish offers a delightful contrast of textures, from the crispy bacon to the tender, caramelized sprouts, with a tangy balsamic finish that ties it all together. Try serving it alongside a creamy polenta or as a standout side at your next dinner party.

Brussel Sprouts and Bacon Stir Fry

How many times have I turned my nose up at Brussel sprouts, only to be utterly transformed by this Brussel Sprouts and Bacon Stir Fry? It’s a dish that changed my mind about these little green gems, combining their natural bitterness with the smoky sweetness of bacon for a perfect balance.

Ingredients

• 1 lb Brussel sprouts, trimmed and halved
• 4 oz thick-cut bacon, diced
• 2 tbsp clarified butter
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat a large skillet over medium heat and add the diced bacon. Cook until crispy, about 5 minutes, then transfer to a paper towel-lined plate.
2. In the same skillet, add clarified butter and Brussel sprouts cut-side down. Cook undisturbed for 4 minutes to achieve a golden-brown sear.
3. Flip the Brussel sprouts and continue cooking for another 3 minutes until tender but still vibrant.
4. Return the bacon to the skillet, then drizzle with apple cider vinegar and honey. Toss to combine and cook for 1 minute more.
5. Season with sea salt and freshly ground black pepper, then remove from heat.

Perfectly seared Brussel sprouts with crispy bacon create a dish that’s both hearty and refined. The apple cider vinegar adds a bright acidity, cutting through the richness, while the honey brings a subtle sweetness. Serve this stir fry over creamy polenta for a comforting meal that’ll make anyone a Brussel sprouts believer.

Maple Glazed Brussel Sprouts with Bacon

Maple glazed Brussels sprouts with bacon is a dish that turns the often-misunderstood vegetable into a caramelized, savory-sweet side that’ll have everyone asking for seconds. I first fell in love with this combination at a cozy autumn dinner party, and it’s been a staple in my kitchen ever since, especially when I want to impress with minimal effort.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 oz thick-cut bacon, diced
• 2 tbsp pure maple syrup
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to allow for proper caramelization.
4. Scatter the diced bacon evenly over the Brussels sprouts, integrating it throughout for balanced flavor in every bite.
5. Roast in the preheated oven for 20 minutes, then remove and drizzle with maple syrup and apple cider vinegar, tossing gently to coat.
6. Return to the oven and roast for an additional 10-15 minutes, or until the Brussels sprouts are deeply caramelized and the bacon is crispy.
7. Tip: For an extra layer of flavor, add a pinch of red pepper flakes with the maple syrup for a subtle heat. Tip: Ensure your bacon is evenly diced to prevent uneven cooking. Tip: Let the dish sit for 5 minutes after roasting to allow the flavors to meld beautifully.

Now, the moment you’ve been waiting for: these maple glazed Brussels sprouts with bacon emerge from the oven with a perfect balance of sweet and savory, the sprouts tender yet crisp at the edges, and the bacon irresistibly smoky. Serve them alongside a roasted chicken or fold them into a warm grain bowl for a hearty, flavor-packed meal.

Brussel Sprouts with Bacon and Balsamic Glaze

How many times have I passed by Brussels sprouts at the grocery store, thinking they were just another boring vegetable? It wasn’t until I tried them roasted with bacon and a sweet balsamic glaze that I realized how wrong I was. This dish has become a staple in my kitchen, especially when I need something that feels indulgent but is secretly packed with greens.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 oz thick-cut bacon, diced
• 2 tbsp extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting.
2. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded for optimal roasting.
4. Scatter the diced bacon evenly over the Brussels sprouts, allowing the fat to render and flavor the sprouts as they cook.
5. Roast in the preheated oven for 25 minutes, or until the Brussels sprouts are caramelized and the bacon is crispy.
6. While the Brussels sprouts are roasting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the mixture has thickened into a glaze.
7. Transfer the roasted Brussels sprouts and bacon to a serving dish and drizzle with the balsamic glaze, tossing lightly to coat.

Kicking off with a crispy, smoky bite from the bacon, this dish quickly mellows into the sweet and tangy depth of the balsamic glaze, with the Brussels sprouts offering a perfect, slightly charred crunch. Serve it alongside a creamy polenta or as a bold side to your favorite grilled meats for a meal that’s anything but ordinary.

Cheesy Brussel Sprouts and Bacon Casserole

Perfectly crispy on the outside and tender on the inside, this Cheesy Brussel Sprouts and Bacon Casserole has become a staple at my family gatherings. I remember the first time I made it, skeptical looks turned into requests for seconds, proving even the pickiest eaters can’t resist its cheesy, smoky goodness.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 6 oz thick-cut bacon, diced
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
3. In the same skillet, add the Brussels sprouts cut side down. Cook undisturbed for 4-5 minutes until golden brown, then stir and cook for another 3 minutes.
4. Pour the heavy cream over the Brussels sprouts, then sprinkle with Gruyère, Parmesan, sea salt, black pepper, and nutmeg. Stir to combine.
5. Transfer the mixture to the prepared baking dish and top with the crispy bacon.
6. Bake for 20-25 minutes, until the top is bubbly and lightly golden.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.

Bursting with rich, smoky flavors and a creamy texture, this casserole pairs wonderfully with a crisp white wine or as a decadent side to your holiday roast. The contrast between the crispy bacon and tender Brussels sprouts makes every bite a delight.

Brussel Sprouts with Bacon and Garlic

Having grown up in a household where Brussel sprouts were the vegetable of choice for every holiday meal, I’ve come to appreciate their versatility and how they can transform from bitter to buttery with just a few simple ingredients. Today, I’m sharing my go-to recipe that never fails to impress, combining the earthy flavors of Brussel sprouts with the smoky richness of bacon and the aromatic punch of garlic.

Ingredients

• 1 lb fresh Brussel sprouts, trimmed and halved
• 4 oz thick-cut bacon, diced into 1/4-inch pieces
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting, which enhances the Brussel sprouts’ natural sweetness.
2. In a large mixing bowl, toss the halved Brussel sprouts with extra virgin olive oil, sea salt, and black pepper until evenly coated.
3. Spread the Brussel sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded to allow for proper caramelization.
4. Roast in the preheated oven for 20 minutes, then stir the sprouts for even browning.
5. While the Brussel sprouts roast, cook the diced bacon in a skillet over medium heat until crispy, about 5 minutes, then transfer to a paper towel-lined plate to drain.
6. In the same skillet, sauté the minced garlic in the rendered bacon fat for 30 seconds until fragrant, being careful not to burn it.
7. After the Brussel sprouts have roasted for a total of 30 minutes, remove them from the oven and toss with the crispy bacon and sautéed garlic.
8. Return the mixture to the oven for an additional 5 minutes to meld the flavors together.

Zesty and vibrant, this dish offers a perfect balance of textures—crispy bacon, tender Brussel sprouts, and a hint of garlic in every bite. Serve it as a standout side at your next dinner party or enjoy it as a hearty addition to your weeknight meal rotation.

Brussel Sprouts Bacon and Pecan Salad

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. That’s exactly what happened when I first tossed together this Brussel Sprouts Bacon and Pecan Salad, a dish that’s become a staple in my household for its perfect balance of flavors and textures.

Ingredients

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 4 oz thick-cut bacon, diced
• 1/2 cup pecans, roughly chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 8-10 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate to drain, reserving 1 tbsp of the bacon fat in the skillet.
2. In the same skillet with the reserved bacon fat, add the pecans. Toast for 2-3 minutes until fragrant, stirring constantly to prevent burning. Remove from the skillet and set aside.
3. In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper until emulsified.
4. Add the thinly sliced Brussels sprouts to the bowl with the dressing. Toss well to coat every leaf evenly.
5. Let the salad sit for 5 minutes to allow the Brussels sprouts to slightly soften and absorb the dressing.
6. Just before serving, add the crispy bacon and toasted pecans to the salad. Toss gently to combine.

Crunchy, savory, and with a hint of sweetness, this salad is a textural dream. Serve it alongside a roasted chicken or as a standalone dish for a light yet satisfying meal.

Brussel Sprouts with Bacon and Honey Mustard

Yesterday, I found myself staring at a bag of Brussel sprouts in my fridge, pondering how to transform these little green gems into something irresistible. That’s when the idea of combining them with crispy bacon and a sweet yet tangy honey mustard glaze came to mind—a dish that’s as comforting as it is elegant.

Ingredients

• 1 pound Brussel sprouts, trimmed and halved
• 4 slices thick-cut bacon, diced
• 2 tablespoons extra virgin olive oil
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, toss the Brussel sprouts with olive oil, sea salt, and black pepper until evenly coated.
3. Spread the Brussel sprouts in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to allow for proper roasting.
4. Roast in the preheated oven for 20 minutes, then flip the sprouts for even browning and continue roasting for another 10 minutes.
5. While the Brussel sprouts roast, cook the diced bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
6. In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar until smooth.
7. Once the Brussel sprouts are tender and caramelized, transfer them to a serving dish. Drizzle with the honey mustard glaze and sprinkle with crispy bacon.

The result is a harmonious blend of flavors and textures—crispy, caramelized Brussel sprouts paired with smoky bacon and a glaze that strikes the perfect balance between sweet and tangy. Serve this dish as a standout side at your next dinner party or enjoy it as a hearty vegetarian main by simply omitting the bacon.

Brussel Sprouts and Bacon Pasta

Finally, a dish that combines the earthy goodness of Brussel sprouts with the smoky richness of bacon, all tossed in a comforting pasta. I stumbled upon this combination during a chilly autumn evening when I was craving something hearty yet sophisticated, and it’s been a staple in my kitchen ever since.

Ingredients

• 8 oz. dried fusilli pasta
• 4 slices thick-cut applewood-smoked bacon, diced
• 1 lb. Brussel sprouts, trimmed and halved
• 2 tbsp. extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
3. In the same skillet, add the Brussel sprouts cut side down. Cook undisturbed for 4 minutes to achieve a golden-brown sear. Stir in the olive oil and minced garlic, cooking for an additional 1 minute until fragrant.
4. Reduce the heat to low. Pour in the heavy cream, stirring to combine. Add the cooked pasta, crispy bacon, Parmesan cheese, black pepper, and sea salt. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
5. Tip: For an extra layer of flavor, toast the Brussel sprouts in the bacon drippings before adding the oil. Tip: Reserve pasta water before draining; its starchiness helps bind the sauce. Tip: Freshly grated Parmesan melts more evenly than pre-shredded varieties.

The fusilli’s corkscrew shape catches every bit of the creamy sauce, while the Brussel sprouts offer a satisfying crunch. Serve this dish with a sprinkle of red pepper flakes for a subtle heat that complements the smoky bacon beautifully.

Brussel Sprouts with Bacon and Parmesan

There’s something about the combination of crispy bacon, tender Brussel sprouts, and sharp Parmesan that makes this dish a standout side at any dinner table. I first fell in love with this recipe during a chilly autumn evening, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb Brussel sprouts, trimmed and halved
• 4 oz thick-cut bacon, diced
• 2 tbsp extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting.
2. In a large mixing bowl, toss the halved Brussel sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the Brussel sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded for optimal crispiness.
4. Roast in the preheated oven for 20 minutes, then stir the sprouts for even browning.
5. While the sprouts roast, cook the diced bacon in a skillet over medium heat until crispy, about 5-7 minutes.
6. Remove the Brussel sprouts from the oven, sprinkle the crispy bacon and grated Parmesan over the top, and return to the oven for an additional 5 minutes to melt the cheese.
7. Tip: For an extra crunch, broil for the last 2 minutes, but watch closely to prevent burning.
8. Tip: Let the dish sit for a minute after baking to allow the flavors to meld together beautifully.
9. Tip: Use a microplane for the Parmesan to ensure it melts evenly and coats the sprouts perfectly.

Mmm, the result is a harmonious blend of smoky, salty, and nutty flavors with a delightful contrast of textures. Serve this dish alongside a creamy risotto or as a bold topping for a rustic pizza to elevate your meal.

Brussel Sprouts Bacon and Apple Skillet

Finally, a dish that perfectly balances the earthy depth of Brussels sprouts with the smoky richness of bacon and the sweet crispness of apple—all in one skillet. I stumbled upon this combination during a cozy autumn evening when I was craving something hearty yet fresh, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 oz thick-cut applewood-smoked bacon, diced
• 1 large Honeycrisp apple, cored and thinly sliced
• 2 tbsp clarified butter
• 1 tbsp pure maple syrup
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat a large cast-iron skillet over medium heat (350°F) for 2 minutes until evenly heated.
2. Add the diced bacon to the skillet, rendering the fat until the pieces are crispy and golden, about 5 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same skillet, add clarified butter and Brussels sprouts, cut side down. Sear undisturbed for 4 minutes to achieve a deep caramelization.
4. Flip the Brussels sprouts, then add the apple slices, maple syrup, sea salt, black pepper, and smoked paprika. Toss gently to combine.
5. Cover the skillet and reduce heat to low (250°F), allowing the apples to soften and the flavors to meld for 8 minutes.
6. Remove the lid, return the crispy bacon to the skillet, and stir to incorporate. Cook for an additional 2 minutes to reheat the bacon.
7. Tip: For an extra layer of flavor, deglaze the skillet with a splash of apple cider vinegar before adding the Brussels sprouts.
8. Tip: Ensure your skillet is properly preheated to prevent the Brussels sprouts from steaming instead of searing.
9. Tip: Use a mandoline for uniformly thin apple slices to ensure even cooking.

Out of the skillet comes a dish where the Brussels sprouts are tender yet crisp, the bacon adds a smoky crunch, and the apples bring a refreshing sweetness. Serve it straight from the skillet for a rustic presentation, or top with a drizzle of balsamic reduction for an elegant touch.

Brussel Sprouts with Bacon and Blue Cheese

Every time I think about making a side dish that steals the show, I immediately turn to this Brussel Sprouts with Bacon and Blue Cheese recipe. It’s a game-changer at my dinner table, blending the earthy tones of sprouts with the smoky crunch of bacon and the tangy punch of blue cheese. Trust me, even the sprout skeptics will be asking for seconds.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 oz thick-cut bacon, diced
• 2 oz blue cheese, crumbled
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting the Brussels sprouts to perfection.
2. In a large mixing bowl, toss the halved Brussels sprouts with extra-virgin olive oil, kosher salt, and freshly ground black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded to promote even roasting.
4. Roast in the preheated oven for 20 minutes, then stir the sprouts for even browning and continue roasting for another 10 minutes until they’re caramelized and tender.
5. While the sprouts roast, cook the diced bacon in a skillet over medium heat until crispy, about 5-7 minutes, then drain on paper towels.
6. Transfer the roasted Brussels sprouts to a serving dish, sprinkle with the crispy bacon and crumbled blue cheese, and toss gently to combine.

Kick this dish up a notch by serving it warm, allowing the blue cheese to slightly melt into the sprouts and bacon. The combination of crispy, creamy, and tangy flavors makes this dish a standout side or even a hearty main for vegetarians (minus the bacon, of course).

Brussel Sprouts and Bacon Quiche

Nothing says comfort food to me quite like a quiche, especially when it’s packed with the savory goodness of Brussel sprouts and bacon. I remember the first time I tried this combination; it was a chilly autumn morning, and the aroma filling my kitchen was absolutely irresistible. Now, it’s a staple in my brunch rotation, and I’m excited to share how you can make it too.

Ingredients

• 1 9-inch pie crust, pre-baked
• 6 slices thick-cut bacon, diced
• 1 cup Brussel sprouts, trimmed and thinly sliced
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup Gruyère cheese, grated
• 1/4 tsp nutmeg, freshly grated
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
3. In the same skillet, sauté the Brussel sprouts in the bacon fat until tender and lightly caramelized, about 4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In a large bowl, whisk together the heavy cream, whole milk, lightly beaten eggs, nutmeg, salt, and pepper until well combined.
5. Sprinkle the cooked bacon, Brussel sprouts, and grated Gruyère cheese evenly over the pre-baked pie crust.
6. Carefully pour the egg mixture over the fillings in the pie crust. Tip: Pour slowly to prevent the ingredients from shifting.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
8. Let the quiche cool for 10 minutes before slicing.

Brussel sprouts and bacon quiche is a delightful harmony of flavors and textures, with the crispiness of bacon complementing the tender sprouts. Serve it warm with a side of arugula salad for a light, balanced meal, or enjoy a slice cold the next day—it’s just as delicious.

Brussel Sprouts with Bacon and Cranberries

Perfectly balancing the earthy bitterness of Brussels sprouts with the smoky richness of bacon and the sweet tartness of cranberries, this dish has become a staple at my holiday gatherings. I remember the first time I served it; the combination of flavors was so unexpectedly harmonious that it sparked a tradition.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 oz thick-cut bacon, diced
• 1/2 cup dried cranberries
• 2 tbsp clarified butter
• 1 tbsp pure maple syrup
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it reaches the right temperature for roasting.
2. In a large cast-iron skillet over medium heat, render the diced bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
3. Add the clarified butter to the skillet with the bacon fat, then introduce the Brussels sprouts, cut side down. Sear undisturbed for 3 minutes to achieve a golden-brown crust.
4. Sprinkle the sea salt and black pepper over the sprouts, then drizzle with maple syrup for a subtle sweetness.
5. Transfer the skillet to the preheated oven and roast for 15 minutes, or until the sprouts are tender and caramelized.
6. Remove the skillet from the oven, stir in the crispy bacon and dried cranberries, and let the residual heat soften the cranberries slightly.

Kitchen tip: For an extra layer of flavor, toast the dried cranberries in a dry skillet before adding them to the dish. The caramelized Brussels sprouts paired with the crisp bacon and chewy cranberries create a delightful contrast in textures. Serve this dish warm, perhaps with a sprinkle of goat cheese for a creamy tang that complements the sweet and savory elements beautifully.

Brussel Sprouts Bacon and Sweet Potato Hash

Kicking off the weekend with a dish that’s as hearty as it is healthy, I’m sharing my go-to Brussel Sprouts Bacon and Sweet Potato Hash. It’s a recipe that came to me one chilly autumn morning when I was craving something savory yet sweet, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb Brussels sprouts, trimmed and quartered
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 4 slices thick-cut bacon, chopped
• 2 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to taste
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat a large cast-iron skillet over medium heat for 2 minutes until hot.
2. Add chopped bacon to the skillet, cooking for 5 minutes until crispy. Remove bacon and set aside, leaving the fat in the skillet.
3. Increase heat to medium-high, add clarified butter, then sweet potatoes. Cook for 10 minutes, stirring occasionally, until edges are golden.
4. Add Brussels sprouts, smoked paprika, cayenne, and salt. Cook for another 7 minutes until sprouts are tender but still vibrant.
5. Return bacon to the skillet, stirring to combine. Create two wells in the hash, pour beaten eggs into each. Cover and cook for 3 minutes until eggs are set.
6. Sprinkle with fresh thyme leaves before serving.

With its crispy edges, tender centers, and a perfect balance of smoky and sweet, this hash is a delight. Try topping it with a drizzle of hot honey for an extra kick that’ll wake up your taste buds.

Brussel Sprouts with Bacon and Onions

Perfectly crispy Brussel sprouts paired with smoky bacon and sweet caramelized onions is a dish that never fails to impress at my dinner table. I remember the first time I tried this combination; it was a chilly autumn evening, and the rich flavors instantly made it a staple in my home cooking repertoire.

Ingredients

• 1 lb Brussel sprouts, trimmed and halved
• 4 oz thick-cut bacon, diced
• 1 large yellow onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting the Brussel sprouts to perfection.
2. In a large skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
3. Add the Brussel sprouts to the skillet, cut side down, and sear in the bacon drippings until golden brown, about 3-4 minutes. This step adds a deep flavor and crispy texture.
4. Transfer the Brussel sprouts to a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 20 minutes, or until tender and caramelized.
5. While the Brussel sprouts roast, use the same skillet to caramelize the onions over low heat, stirring occasionally, for about 15 minutes until they’re soft and golden.
6. Once the Brussel sprouts are done, toss them with the caramelized onions, crispy bacon, and apple cider vinegar for a bright finish.

Last but not least, the contrast of textures and flavors in this dish is simply divine. Serve it alongside a roasted chicken or as a standout side at your next gathering to wow your guests with its depth and complexity.

Brussel Sprouts and Bacon Soup

How many times have I turned my nose up at Brussels sprouts, only to be utterly transformed by this Brussel Sprouts and Bacon Soup? It’s a dish that marries the earthy depth of sprouts with the smoky richness of bacon, creating a comfort food that’s both sophisticated and utterly satisfying.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, diced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven over medium heat, render the diced bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate, reserving 2 tbsp of bacon fat in the pot.
2. Add the unsalted butter to the bacon fat, followed by the finely diced yellow onion. Sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Introduce the minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
4. Add the halved Brussels sprouts, seasoning lightly with salt and pepper. Cook for 5 minutes, stirring occasionally, until the sprouts begin to soften and caramelize.
5. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat to low, simmering uncovered for 20 minutes, or until the sprouts are tender.
6. Using an immersion blender, puree the soup to your desired consistency. For a smoother texture, blend longer; for more chunkiness, pulse briefly. Tip: Always be cautious with hot liquids to avoid splatters.
7. Stir in the heavy cream and half of the reserved crispy bacon. Warm through for 3 minutes, adjusting seasoning if necessary.

What emerges is a velvety soup with a perfect balance of smoky, savory, and slightly sweet flavors. Serve it garnished with the remaining bacon and a drizzle of cream for an extra touch of indulgence.

Brussel Sprouts with Bacon and Almonds

This morning, as I was rummaging through my fridge, I stumbled upon a bag of Brussels sprouts that were begging to be transformed into something spectacular. That’s when I remembered this irresistible recipe that combines the earthy flavors of Brussels sprouts with the smoky crunch of bacon and the nutty richness of almonds. It’s a dish that never fails to impress at my dinner table, and I’m thrilled to share it with you today.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, diced
• 1/4 cup sliced almonds
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to allow for proper roasting.
4. Roast in the preheated oven for 20 minutes, then flip the sprouts for even browning and continue roasting for another 10 minutes.
5. While the Brussels sprouts are roasting, cook the diced bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain, reserving the bacon fat in the skillet.
6. In the same skillet with the reserved bacon fat, toast the sliced almonds over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
7. Once the Brussels sprouts are tender and caramelized, transfer them to a serving dish. Drizzle with balsamic vinegar, then sprinkle with the crispy bacon and toasted almonds.

Perfectly caramelized Brussels sprouts paired with the smoky bacon and crunchy almonds create a symphony of textures and flavors. Serve this dish as a standout side at your next gathering, or enjoy it as a hearty main with a poached egg on top for a luxurious twist.

Conclusion

Looking for a way to transform Brussels sprouts into a mouthwatering side dish? Our roundup of 18 delicious recipes with bacon is your ticket to flavor town! Whether you’re a seasoned chef or a kitchen newbie, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

Bella Bacinos