Sauteed Brussels Sprouts with Bacon

These sauteed brussels sprouts with sweet caramelized onions are so good you’ll be setting the rest of your dinner aside to load up. The bits of smokey, crispy bacon will be your favorite part!

Why You’ll Love These Sautéed Brussels Sprouts

Sauteed brussels sprouts will become part of your regular meal rotation well past the holiday season.

• Quick. A 30-minute side is what your holiday menu needs to keep things from becoming overwhelming.
• Wholesome. It’s just fresh brussel sprouts, onions, and bacon, my friends! No funny ingredients or an excessive amount of salt.
• Great for gatherings. Double or triple the recipe and serve it in the cast-iron skillet for reduced clean-up.
• Simple but flavorful. Simple seasonings highlight the natural sweetness of the brussels sprouts while the bacon adds crunch and smokiness. You don’t need much more.

What You’ll Need

The leftover bacon fat will be your oil for this simple recipe — and it adds an irresistible smokiness! Check the recipe card at the bottom of the post for exact measurements.

• Brussels sprouts – Pick smaller ones as they tend to be sweeter and more tender.
• Bacon – Use your favorite kind.
• Onions – White or yellow onions are best.
• Salt & pepper – Kosher salt and freshly cracked pepper will do.

How to Make Sautéed Brussels Sprouts with Bacon

Cooking the bacon to crispy perfection and beautifully browning the onions makes all the difference in this easy side. Check the recipe card at the bottom of the post for more detailed instructions.

• Cook the bacon. Place a pan over medium-high heat. Add the bacon and let it cook until browned and crispy. You can also cook it whole and crumble it later if it’s easier. Remove it from the heat and set it aside on a paper towel-lined plate. Keep the bacon fat in the pan.
• Brown the onions. Add the onions and sautée them for 5-7 minutes or until slightly caramelized.

• Add the brussels sprouts. Toss the brussels sprouts into the pan and cook them for 5-7 minutes or until they soften slightly. Don’t be afraid to brown them a little! Season them with salt and pepper.
• Mix in the bacon. Stir the bacon into the pan and toss well.
• Serve. Remove the pan from the heat. Serve immediately and enjoy.

Tips and Variations

Brussels sprouts with bacon can easily take on new life with a little parmesan or red pepper flakes, just make sure they’re cooked to perfection.

• Check the color. Avoid brussels sprouts with yellowing leaves. This means they’re starting to age and aren’t as fresh, making your dish bitter.
• Add cheese. Sprinkling parmesan or pecorino over the brussels sprouts can make the dish slightly cheesy.
• Make it fragrant. Adding 1-2 tablespoons of chopped garlic or shallots can provide lots of natural fragrance and develop a more complex flavor.
• Even sizing. Pick brussels sprouts that are more or less the same size so they cook evenly in the pan, otherwise some will be under-cooked and others over-cooked.
• Use more veggies. Sauteed mushrooms, green beans, carrots, and spinach can make this side dish heartier if you add them in.
• Add crunch. Top the dish with chopped pecans, almonds, or walnuts for a bit of nutty crunch in each bite.
• Make it spicy. Sprinkle in red pepper flakes, cayenne pepper, or chili oil to taste for a kick of heat.

What To Serve with Sautéed Brussels Sprouts

These tender sauteed brussels sprouts are the perfect easy side for your holiday dinners. Serve them with my Garlic Herb Turkey Breast or No Fuss Thanksgiving Turkey to keep things nice and easy. If they’re for a regular weeknight dinner, go for my Grilled Filet Mignon or Honey Glazed Salmon. To complete the meal, don’t forget other veggie sides like my Roasted Carrots or Air Fryer Asparagus.

Proper Storage

Sauteed brussels sprouts shouldn’t be frozen because they’ll turn soggy and lose their texture, but you can certainly prep them ahead and store them in the fridge.

• Fridge: Refrigerate the cooled leftovers in an airtight container for up to 4 days. Don’t store them longer than this because they can turn bitter.
• To reheat them: Pop them into the microwave for up to a minute or until warm. You can also heat them in a pan over medium-high heat for 7-8 minutes with the lid on. Sprinkle extra crispy bacon on top for a freshly-cooked feel.

More Veggie Sides to Try

• Instant Pot Corn on the Cob
• Whole Roasted Cauliflower with Smoky Maple Spice Rub
• Easy Cheesy Scalloped Potatoes
• Crispy Baked Garlic Parmesan Fries
• Garlic Ranch Potatoes

Print