These Brussels sprouts with bacon and shallots are an easy 20-minute side dish with tender caramelized sprouts, crisp bacon, and sweet shallots, all cooked in one skillet.

Brussels sprouts were not part of my upbringing, but once I discovered them, they quickly became a favorite in my kitchen. If you enjoy them with a sweeter finish, try my roasted Brussels sprouts with balsamic glaze, or Brussels Sprouts with Lemon, which is tangier. This version, however, has become a family favorite and a regular at our holiday table.

Brussels sprouts with bacon and shallots

Recipe Overview: Brussels Sprouts with Bacon and Shallots

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 4 people
  • Cook Method: Skillet sauté
  • Flavor & Texture: Smoky and savory with lightly sweet shallots, crisp bacon, and tender Brussels sprouts with golden caramelized edges.
  • Difficulty: Easy.
  • Why this Recipe? A four-ingredient, 20-minute side dish that is simple enough for weeknights and special enough for the holiday table.
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When my son was young, I introduced him to Brussels sprouts early, and they have been one of his favorite side dishes ever since. Today, this recipe has a permanent place among our favorite Thanksgiving side dishes.

And why not? It is super easy to prepare, cooks quickly in one skillet, and requires only a handful of ingredients.

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

In this Article

A Note From Giangi

  • Flavorful and Nutritious: Brussels sprouts are packed with vitamins and nutrients, and when paired with the savory bacon and subtly sweet shallots, they become a side dish that is super delicious.
  • Easy to Prepare: This recipe doesn’t require complex cooking techniques, making it a delightful addition to your dinner table with easy instructions.
  • Customizable: This recipe is simple to customize. You can add garlic for added depth of flavor or sprinkle cheese on top for a creamy finish.
  • Perfect for Any Occasion: Whether it’s a regular weekday dinner, a special occasion, or a holiday feast, this Brussels sprouts with bacon and shallots recipe fits right in and adds a touch of elegance to any meal.
Giangi

Key Ingredients

Ingredients needed and used to make this Brussels sprouts with bacon and shallots

The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Brussels sprouts – even size will help with cooking. Remove any outer leaves that are dark or bruised.

Shallots soften and become subtly sweet as they cook, beautifully balancing the smoky bacon and earthy Brussels sprouts.

Bacon – everything always tastes better with bacon! Cutting meaty bacon into small pieces would be preferable. For extra crunch and a little sweetness, try my Brussels sprouts with bacon, almonds, and cranberries.

Salt and black pepper – to season your dish. Be careful with salt, as the bacon already adds salt to your dish.

Substitutes and Variations

  • For Shallots: If you don’t have shallots, you can replace them with yellow onion or scallions. They will provide a similar flavor profile, albeit a bit stronger. If you love the sweetness of shallots but want to skip the bacon, my Brussels sprouts with caramelized shallots are another simple way to prepare them.
  • For additional flavors, I love to squeeze fresh lemon juice over them once in the serving dish.
  • For some crunch, toasted almonds or walnuts can add a nice textural contrast and a nutty flavor that pairs well with Brussels sprouts.

How to Make Brussels Sprouts with Bacon and Shallots

For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way. Preparing Brussels sprouts requires minimal effort.

Step 1: Start by rinsing the sprouts in cold water to remove dirt or debris.

Brussels Sprouts cut in half and trimmed.

Step 2: 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. 

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

Step 3: In a large skillet, cook bacon over medium-high heat until golden brown and crispy.

Add the shallots and cook until tender.

Step 4: Add the shallots and cook until tender.

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

Step 5: Add the Brussels sprouts and sauté over high heat until they have a nice golden exterior.

Season with salt and black pepper, keeping in mind that the bacon is already salty.

Step 6: Season with salt and black pepper, keeping in mind that the bacon is already salty.

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

Optional: You can squeeze some lemon over it.

Close up of the Brussels sprouts with crispy bacon and shallots.

Giangi’s Pro Tips

  • Choosing Sprouts: When buying fresh Brussels sprouts, look for firm, bright, tightly closed green heads. Smaller sprouts tend to be sweeter and more tender.
  • Prep Ahead: You can trim and clean the Brussels sprouts a few days in advance. After cleaning, dry them thoroughly and store them in a sealed plastic bag in the refrigerator.
  • Bacon Selection: For the best flavor, choose high-quality, thick-cut bacon. If you prefer a leaner option, choose turkey bacon.
  • Cook evenly: To ensure even cooking, try to cut your Brussels sprouts into similar sizes.
  • Season Generously: Don’t be afraid to season your Brussels sprouts generously. Adding sufficient salt can bring out the sprouts’ natural sweet and nutty flavors.
  • Don’t Overcrowd the Pan: Ensure the sprouts have enough room in the skillet. Overcrowding causes them to steam rather than develop those beautiful caramelized edges.
  • They are ready to be cooked according to your recipe, whether roasting, boiling, sautéing, 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.

How to Store and Reheat Brussels Sprouts with Bacon and Shallots

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

When you are 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.

Store: Store any leftover Brussels sprouts in an airtight container in the refrigerator. They should stay good for up to 3-4 days.

Reheat: Quickly sauté them in a pan over medium heat or warm them in a microwave.

Freeze: You can freeze the cooked Brussels sprouts in an airtight freezer-safe container. Keep in mind that they will lose some of their crisp texture once thawed and reheated.

Brussels Sprouts with Bacon and Shallots FAQs

Can I use this Brussels sprouts recipe for other cruciferous vegetables?

Absolutely! This versatile recipe works well with other cruciferous vegetables such as cabbage, cauliflower, or broccoli. The cooking time may vary slightly depending on the vegetable, so be sure to check for tenderness.

Why are my Brussels sprouts bitter?

Brussels sprouts can taste bitter if they are overcooked. To avoid this, make sure to cook them just until they are tender and bright green. Smaller sprouts also tend to be less bitter than larger ones.

How can I add more protein to this dish?

For a heartier meatless option, my Brussels sprouts and white beans combine caramelized sprouts with cannellini beans and Pecorino.

Do I need to blanch Brussels sprouts before sautéing them?

No. There is no need to blanch the Brussels sprouts for this recipe. Cutting them into evenly sized halves allows them to cook directly in the skillet while developing those flavorful golden, caramelized edges.

How Do You Know When Brussels Sprouts Are Done?

The Brussels sprouts are ready when they are tender when pierced with a fork and golden brown around the edges. The cut sides should have some caramelization while the centers remain tender, not mushy.

Brussels Sprouts with Bacon and Shallots served in a round white serving dish.

More Main Dishes to Serve with Brussels Sprouts

If you tried this Brussels Sprouts with Bacon and Shallots or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Brussels Sprouts with Bacon and Shallots

5 from 44 votes
Brussels sprouts wirth bacon and shallots.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Giangi Townsend
These Brussels sprouts with bacon and shallots are an easy 20-minute side dish with tender caramelized sprouts, crisp bacon, and sweet shallots, all cooked in one skillet.
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Ingredients 

  • 1 pound Brussels sprouts, trimmed and halved, with any dark or bruised outer leaves removed.
  • 1 shallot, large peeled and finely minced
  • 2 slices bacon, cut into small pieces
  • Salt and Pepper , to taste

Instructions

  • In a large skillet place the bacon and cook until golden brown.
  • Add the shallots and cook until tender. Add the Brussels sprouts and sauté over high heat to give it a nice golden outside.
  • Season with salt and pepper to taste and serve

OPTIONAL

  • Squeeze fresh lemon juice over it if you wish.

Notes

  • Choosing Sprouts: When buying fresh Brussels sprouts, look for firm, bright, tightly closed green heads. Smaller sprouts tend to be sweeter and more tender.
  • Prep Ahead: You can trim and clean the Brussels sprouts a few days in advance. After cleaning, dry them thoroughly and store them in a sealed plastic bag in the refrigerator.
  • Bacon Selection: For the best flavor, choose high-quality, thick-cut bacon. If you prefer a leaner option, choose turkey bacon.
  • Cook evenly: To ensure even cooking, try to cut your Brussels sprouts into similar sizes.
  • Season Generously: Don’t be afraid to season your Brussels sprouts generously. Adding sufficient salt can bring out the sprouts’ natural sweet and nutty flavors.
  • Don’t Overcrowd the Pan: Ensure the sprouts have enough room in the skillet. Overcrowding causes them to steam rather than develop those beautiful caramelized edges.
  • They are ready to be cooked according to your recipe, whether roasting, boiling, sautéing, 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.

Nutrition

Calories: 94kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 101mg | Potassium: 462mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96.4mg | Calcium: 48mg | Iron: 1.6mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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