Get my Cookbooks! Bacon Brussels Sprouts
These Bacon Brussels Sprouts are cooked in bacon drippings and tossed with honey and brown sugar for ultimate flavor. They’re finished off with a drizzle of balsamic glaze and topped with crispy bacon!
Bacon Brussels Sprouts
If you’re looking to add the best flavors to Brussels Sprouts, you’ve found it! These Bacon Brussels Sprouts use simple ingredients to build layers of flavor that’ll make you fight over the very last one! 😉
First, they’re seared in olive oil to develop a nice colorful char on the outside. From there, bacon is cooked to crispy perfection, after which the skillet is deglazed with white wine along with some smashed garlic cloves.
The sprouts finish cooking in the bacon drippings before being tossed with honey and brown sugar. From there, it’s all topped with Balsamic glaze and chopped bacon. What could be better than that?!
Here’s what you’ll need:
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Sear the Brussels Sprouts in olive oil to develop a brown char on the outside, about 6-7 minutes. Remove and set aside. Add the bacon.
Cook until crispy. Set aside and chop once cooled. Reserve 2 tablespoons of drippings. Add the wine and garlic cloves and reduce by half.
Add the Brussels Sprouts back. Cover and cook for 5-7 more minutes. Add the honey and brown sugar and toss to coat. Cook until desired doneness is obtained. Sprinkle with bacon and serve!
Pro Tips
- Maple Syrup can be added instead of honey/brown sugar as well!
- Cook the bacon slowly over medium-low heat for even, crispy results. You also end up with plenty of drippings this way. I like to use thick cut bacon.
- Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this, chicken broth can be used instead.
- Drizzling Balsamic Glaze on top really adds nice flavor and flair, I use Filippo Berio Glaze.
- Bacon Brussels Spouts pair well with other sides like Buttermilk Biscuits, Corn Casserole, Green Bean Casserole, Sausage Stuffing, Cranberry Sauce, Sausage Stuffed Mushrooms, Mashed Potatoes, Brown Gravy, and more!
- Oven Method: Check out my Roasted Brussels Sprouts recipe if you prefer to use the oven.
Storage
- Store in an airtight container and refrigerate for up to 3-4 days.
Tools For This Recipe
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- Cast Iron Skillet– I have this set, the 10-inch is perfect for this recipe.
- Kitchen Tongs– for rotating/turning the bacon as it cooks.
- Silicone Spatula– I have this set. This is perfect for tossing the Brussels Sprouts throughout cooking.
- Serving Bowls
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Try These Next
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- Homemade Mashed Potatoes
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- Buttermilk Biscuits
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- Cranberry Sauce
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- Green Bean Casserole
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- Corn Casserole
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- Sausage Stuffing
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Bacon Brussels Sprouts
Ingredients
- 2 lbs. Brussels Sprouts, washed/dried
- 2 tablespoons olive oil
- Salt/Pepper, to taste
- 6 strips thick-cut bacon
- ½ cup dry white wine, or chicken broth. See notes
- 5 cloves garlic, peeled and smashed
- 2 tablespoons honey
- 3 tablespoons brown sugar
- Balsamic glaze, for serving.
Instructions
- Note: A cast iron skillet is ideal for this recipe
- Cut the woody bottom off of the brussels sprouts (if not already trimmed), and peel/remove the loose outer layer. Cut them in half from top to bottom.
- Heat olive oil in a large skillet over medium-high heat. Add the brussels spouts and season lightly with salt/pepper. Sauté until the sides have started to brown, about 6-7 minutes. Reduce heat slightly/add a little more oil if needed. Remove and set aside. They’ll finish cooking in further steps.
- Cut the bacon into thirds and arrange them on the bottom of the same skillet, overlapping slightly if needed. Cook over medium-low heat until crispy on each side. Remove and set aside on a paper towel lined plate. Roughly chop once cooled. Reserve 2-3 tablespoons of bacon drippings and set aside.
- Add the wine and the smashed garlic cloves and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the dish. Reduce by half, about 3-4 minutes.
- Add the brussels spouts back along with the reserved bacon drippings. (Use butter if you don’t have enough drippings.) Cover and let them cook for 5-7 minutes over medium heat. Add the honey and brown sugar and toss to coat. Sauté until desired doneness is obtained. Remove from heat.
- Sprinkle with chopped bacon. Taste and season with salt/pepper as needed. Drizzle with balsamic glaze and serve!
Notes
- Maple Syrup can be added instead of honey/brown sugar as well!
- Cook the bacon slowly over medium-low heat for even, crispy results. You also end up with plenty of drippings this way. I like to use thick cut bacon.
- Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this, chicken broth can be used instead.
- Drizzling Balsamic Glaze on top really adds nice flavor and flair, I use Filippo Berio Glaze.
- Bacon Brussels Spouts pair well with other sides like Buttermilk Biscuits, Corn Casserole, Green Bean Casserole, Sausage Stuffing, Cranberry Sauce, Sausage Stuffed Mushrooms, Mashed Potatoes, Brown Gravy, and more!
- Oven Method: Check out my Roasted Brussels Sprouts recipe if you prefer to use the oven.
Storage:
- Store in an airtight container and refrigerate for up to 3-4 days.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
