This Bacon and Brussels Sprout Skillet transforms humble ingredients into a spectacular one-pan side. Crispy bacon and caramelized sprouts get a sweet-tangy balsamic glaze for maximum flavor. It’s a simple, show-stopping dish that converts skeptics and steals the spotlight.
Nothing beats a great Bacon and Brussels Sprout Skillet. Whether you're a fan of Savory Breakfast or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Bacon and Brussels Sprout Skillet
- Flavor powerhouse: Salty bacon, sweet sprouts, and tangy glaze create a perfect bite.
- Incredibly simple: One pan, minimal ingredients, and about 30 minutes for gourmet results.
- Converts skeptics: High-heat roasting tames bitterness and brings out nutty sweetness.
- Versatile serving: Works as a side, with pasta, or topped with an egg for a full meal.
Ingredients & Tools
- 450 g Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp maple syrup or honey
- ¼ tsp red pepper flakes (optional)
- To taste salt and freshly ground black pepper
Tools: A large (12-inch) oven-safe skillet is essential here.
Notes: Use thick-cut bacon for meaty lardons; choose similarly sized sprouts for even cooking.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 9 g |
| Fat: | 17 g |
| Carbs: | 15 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Choose your bacon wisely. Opt for a good-quality, thick-cut bacon. It provides more substantial bites and renders enough fat to cook the sprouts perfectly, adding a deep, smoky flavor that’s just irreplaceable.
- Don’t skip the balsamic glaze. That final drizzle of balsamic mixed with a touch of maple syrup isn’t just for show. It adds a necessary acidic brightness that cuts through the richness of the bacon and balances the entire dish beautifully.
- Get your skillet screaming hot. A properly preheated skillet is the secret to getting the bacon crispy and the sprouts caramelized instead of steamed. If the pan isn’t hot enough, you’ll miss out on all that beautiful browning.
- Embrace the uneven edges. When you trim your Brussels sprouts, some loose leaves will inevitably fall off. Don’t discard them! Those little leaves will get incredibly crispy and add a wonderful textural contrast to the final dish.
How to Make Bacon and Brussels Sprout Skillet
Step 1: First, preheat your oven to 400°F (200°C). While it’s heating up, prep your vegetables. Trim the stem ends off the Brussels sprouts and slice them in half lengthwise. Don’t worry if some outer leaves fall away—they’re a bonus! Thinly slice your onion and mince the garlic. Having everything ready to go makes the cooking process smooth and stress-free.
Step 2: Place your large oven-safe skillet over medium-high heat. Add the chopped bacon and cook, stirring occasionally, for about 5-7 minutes until it’s crispy and has rendered its fat. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving all that glorious bacon fat in the pan. This fat is liquid gold for roasting our sprouts.
Step 3: To the hot bacon fat in the skillet, add the olive oil. Carefully add the halved Brussels sprouts, cut-side down, in a single layer. Let them cook undisturbed for 4-5 minutes—this is where they develop that deep, caramelized color. You’ll hear them sizzling away. After they’ve got some color, add the sliced onions and give everything a good stir to combine.
Step 4: Transfer the entire skillet to the preheated oven. Roast for 12-15 minutes, until the sprouts are tender when pierced with a fork and the onions are soft and sweet. The high, dry heat of the oven will finish cooking them through while adding more roasted flavor.
Step 5: Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Stir in the minced garlic and the reserved crispy bacon. The residual heat will cook the garlic just enough to mellow its bite and release its aroma without burning it.
Step 6: In a small bowl, whisk together the balsamic vinegar and maple syrup. Drizzle this mixture over the skillet contents. Return the skillet to the stove over medium heat for just one final minute, tossing everything together until the glaze lightly coats the sprouts and bacon. Season generously with salt, black pepper, and red pepper flakes if using. Give it one last toss and serve immediately while it’s hot and glorious.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; sprouts become mushy upon thawing.
- Reviving: Reheat in a 375°F oven or air fryer for 5–10 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Roasted Chicken or Turkey — The savory, herby notes of a simple roast bird are a perfect canvas for the bold, salty-sweet flavors of the skillet.
- Creamy Polenta or Mashed Potatoes — The soft, comforting base soaks up the delicious balsamic and bacon drippings, making every bite heavenly.
- Pan-Seared Pork Chops — A juicy, seared pork chop loves the company of something acidic and savory, and this skillet fits the bill perfectly.
Drinks
- A Crisp Pale Ale or Lager — The beer’s carbonation and slight bitterness cut through the dish’s richness beautifully, cleansing the palate.
- Pinot Noir — This lighter red wine has enough acidity to stand up to the balsamic and enough earthiness to complement the roasted sprouts.
- Sparkling Apple Cider — For a non-alcoholic option, the sweet and tart fizz is a refreshing contrast to the smoky, salty bacon.
Something Sweet
- Warm Apple Crumble — The transition from the savory, umami-rich skillet to a warm, spiced apple dessert with a cold scoop of vanilla ice cream is pure bliss.
- Dark Chocolate Pots de Crème — The deep, bitter notes of dark chocolate provide a sophisticated and quiet finish after the vibrant flavors of the main course.
- Lemon Sorbet — Its bright, clean, and citrusy profile acts as a perfect palate cleanser, leaving you feeling refreshed.
Top Mistakes to Avoid
- Overcrowding the skillet. If you pile all the sprouts in without space, they’ll steam instead of sear. You want a single layer for maximum browning and caramelization, which is key to the flavor.
- Burning the garlic. Garlic burns in a flash and turns bitter. Always add it at the end, off the direct heat, so it just mellows and perfumes the dish without scorching.
- Using a non-oven-safe pan. This is a crucial one! The recipe moves from stovetop to oven, so a pan with a plastic or wood handle will be ruined. A well-seasoned cast iron or stainless steel skillet is your best friend here.
- Skipping the cut-side-down sear. That initial sear on the cut side of the sprout creates a foundation of flavor and a beautiful texture. If you just toss them in, you miss out on that crucial caramelized surface.
Expert Tips
- Tip: For extra crispiness, after you’ve removed the bacon, toss the Brussels sprouts in the fat and then spread them out on a baking sheet to roast in the oven instead of the skillet. This gives them even more surface area to get brown and crispy all over.
- Tip: Add a handful of toasted pecans or walnuts right at the end. The nutty crunch introduces another layer of texture and a flavor that pairs wonderfully with both the bacon and the balsamic.
- Tip: If you want to make this a full meal, create four little wells in the skillet mixture after it comes out of the oven and crack an egg into each. Pop it back in the oven for 5-7 minutes for perfectly set eggs with runny yolks.
- Tip: For a touch of freshness and color, finish the dish with a sprinkle of freshly chopped parsley or a few microgreens right before serving. It makes the presentation pop and adds a light, herbal note.
FAQs
Can I make this Bacon and Brussels Sprout Skillet ahead of time?
You can do most of the prep ahead! Cook the bacon and trim/halve the sprouts a day in advance, storing them separately in the fridge. When you’re ready to eat, the actual cooking will be super fast. I don’t recommend fully cooking and reheating, as the sprouts can become mushy and the bacon may lose its crisp texture. The beauty of this dish is in its fresh-from-the-pan vibrancy.
My Brussels sprouts are still a bit bitter. What did I do wrong?
Bitterness often comes from under-roasting or choosing very large, older sprouts. The high heat of roasting is what converts their natural compounds into sweeter flavors. Make sure your oven is fully preheated and don’t be afraid to let them get a good, dark char on the edges. Smaller, brighter green sprouts are generally sweeter and more tender than giant, loose-leafed ones.
Is there a good vegetarian substitute for the bacon?
Absolutely! For a smoky, savory element, try using smoked paprika (about a teaspoon) added with the oil. You could also use chopped, smoked almonds added at the end for crunch and flavor, or pan-fry some chopped halloumi cheese until golden to mimic the salty, chewy quality of bacon.
Can I use frozen Brussels sprouts?
You can, but fresh is definitely preferred for texture. Frozen sprouts contain a lot of water, which they’ll release during cooking, preventing them from getting properly crispy and caramelized. If you must use frozen, thaw them completely and pat them very, very dry with paper towels before cooking to remove as much moisture as possible.
What’s the best way to reheat leftovers?
The oven or an air fryer is your best bet to revive some of the crispiness. Spread the leftovers in a single layer on a baking sheet and heat at 375°F (190°C) for 5-10 minutes. Avoid the microwave, as it will make everything soft and steamy. The bacon won’t be as crisp as day one, but it’ll still be delicious.
Bacon And Brussels Sprout Skillet
Make this easy Bacon and Brussels Sprout Skillet in one pan! Crispy bacon, caramelized sprouts, and a tangy glaze create the perfect side dish. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
450 g Brussels sprouts (trimmed and halved)
-
6 slices thick-cut bacon (chopped)
-
1 medium yellow onion (thinly sliced)
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3 cloves garlic (minced)
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2 tbsp olive oil
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2 tbsp balsamic vinegar
-
1 tsp maple syrup or honey
-
¼ tsp red pepper flakes (optional)
-
salt and freshly ground black pepper (to taste)
Instructions
-
First, preheat your oven to 400°F (200°C). While it’s heating up, prep your vegetables. Trim the stem ends off the Brussels sprouts and slice them in half lengthwise. Don’t worry if some outer leaves fall away—they’re a bonus! Thinly slice your onion and mince the garlic. Having everything ready to go makes the cooking process smooth and stress-free.01
-
Place your large oven-safe skillet over medium-high heat. Add the chopped bacon and cook, stirring occasionally, for about 5-7 minutes until it’s crispy and has rendered its fat. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving all that glorious bacon fat in the pan. This fat is liquid gold for roasting our sprouts.02
-
To the hot bacon fat in the skillet, add the olive oil. Carefully add the halved Brussels sprouts, cut-side down, in a single layer. Let them cook undisturbed for 4-5 minutes—this is where they develop that deep, caramelized color. You’ll hear them sizzling away. After they’ve got some color, add the sliced onions and give everything a good stir to combine.03
-
Transfer the entire skillet to the preheated oven. Roast for 12-15 minutes, until the sprouts are tender when pierced with a fork and the onions are soft and sweet. The high, dry heat of the oven will finish cooking them through while adding more roasted flavor.04
-
Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Stir in the minced garlic and the reserved crispy bacon. The residual heat will cook the garlic just enough to mellow its bite and release its aroma without burning it.05
-
In a small bowl, whisk together the balsamic vinegar and maple syrup. Drizzle this mixture over the skillet contents. Return the skillet to the stove over medium heat for just one final minute, tossing everything together until the glaze lightly coats the sprouts and bacon. Season generously with salt, black pepper, and red pepper flakes if using. Give it one last toss and serve immediately while it’s hot and glorious.06
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