Brussels Sprouts with Bacon and Shallots

However, when my son was born, I introduced him early on to this fantastic side dish, and it has been his favorite since. To the point that at every holiday, we must have Brussels sprouts, and this recipe is always on the top of his list.

And why not? Not only is it super easy to prepare, and you can do it over the stove or in the oven, but it takes no time to prepare and cook it.

I hope you will enjoy it as much as we do.

How Do You Prepare Brussel Sprouts?

Preparing Brussels sprouts requires minimal effort.

• Start by rinsing the sprouts in cold water to remove dirt or debris.

• Next, trim the base of each sprout and remove any wilted or discolored outer leaves. If the sprouts are large, you can cut them in half or quarters for even cooking. 

They are ready to be cooked according to your recipe, whether roasting, boiling, sauteing, or steaming. Remember, Brussels sprouts are best when they’re cooked until just tender—overcooking can result in a mushy texture and an overly strong flavor.

Step by step on how to make those delicious roast Brussels sprouts

With all my recipes, please assemble all the ingredients before starting cooking and baking.

• In a large skillet, cook bacon on medium-high heat until golden brown and crispy bacon.

• Add the shallots and cook until tender.

• Add the Brussels sprouts and sauté them to high heat to give them a nice golden outside.

• Season with salt and black pepper, considering that the bacon is already salty.

If you have too much bacon grease, please remove some.

Optional: You can squeeze some lemon over it.

How Do You Know When Brussel Sprouts Are Done?

Brussels sprouts are done when they are tender and vibrantly bright green. You can check their doneness by piercing a sprout with a fork—it should slide in with ease.

If you’re sauteing or roasting, the outside should be a nice, golden brown color, which indicates caramelization and adds depth to the delicious flavor.

Remember, overcooking Brussels sprouts can produce a mushy texture and a strong, bitter flavor, so keep a close eye on them during cooking.

NOTE:

You can also prepare this recipe in the oven as per the photo above. 350F for about 20 minutes.

Substitutes and additions

• For Brussels sprouts: If you are not a fan of Brussels sprouts or don’t have them on hand, green beans or broccoli can make a good substitute. They both pair well with bacon and shallots and can be cooked using a similar method.
• For Bacon: For a vegetarian version of this fantastic side dish, you can substitute the slices of bacon with smoked tempeh or tofu. These options provide a similar smoky flavor without the meat. If you want to reduce fat, turkey bacon is a leaner alternative. 
• For Shallots: If you don’t have shallots, you can replace them with garlic. They’ll provide a similar flavor profile, albeit a bit stronger.
• For additional flavors: Consider adding garlic or herbs like thyme or rosemary for an additional layer of flavor. These ingredients can simply be tossed with the Brussels sprouts before cooking.
• For a creamy finish: Sprinkle a little bit of grated Parmesan cheese over the top just before serving. The cheese will melt onto the hot sprouts, adding a creamy, tangy note that complements the savory bacon and sweet caramelized shallots beautifully.
• For some crunch: Toasted almonds or walnuts can add a nice contrast in texture and a nutty flavor that works well with Brussels sprouts.

Storage 

Store: Store any leftover Brussels sprouts in an airtight container in the refrigerator. They should stay good for up to 3-4 days. To reheat, you can quickly sauté them in a pan over medium heat or warm them up in a microwave.

Freeze: Brussels sprouts can be frozen, but it’s recommended to blanch them first to preserve their color, texture, and flavor. After blanching and cooling, pat them dry and spread out on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag or airtight container, and they can be stored in the freezer for up to 12 months. When ready to use, there’s no need to thaw – they can go straight into your pan or oven from the freezer.

Make ahead: This fantastic side dish is perfect for prepping ahead. You can clean and trim the Brussels sprouts up to three days in advance, and the bacon can also be cooked ahead of time. Just store these components separately in the fridge.

When you’re ready to cook, sauté the shallots, add the Brussels sprouts and cooked bacon, and you’re good to go! This significantly reduces your cooking time, making it an even more convenient side dish.