Roasted Brussels Sprouts with Bacon

Brussels sprouts and bacon beautifully illustrate how contrasting flavors can complement one another in perfect harmony. In this delightful skillet recipe, the vibrant, earthy Brussels sprouts are roasted alongside rich, smoky bacon, allowing their flavors to intertwine as they cook together. The bacon’s bold essence seeps into the tender leaves of the sprouts, enhancing their natural sweetness while adding a satisfying crunch and depth to each mouthful. 

To elevate the dish further, shallots are sautéed alongside, their delicate sweetness deepening as they caramelize to a golden brown. A splash of chicken bouillon infuses the mixture with savory depth, while a blend of lemon pepper seasoning, coarse black pepper, onion powder, and garlic powder contributes a zesty brightness. To finish, a sprinkle of fresh herbs adds a finishing touch of color and freshness, making this simple side dish a standout addition to any meal.

If you’re on a low-carb diet, exploring flavorful keto side dishes, or in search of delicious gluten-free options, this sautéed bacon Brussels sprout recipe is the perfect fit. It not only caters to your dietary needs but also delivers an explosion of flavor that won’t disappoint. As a delightful twist on a comfort food classic, this dish is both paleo-friendly and utterly satisfying. So, grab your skillet and let’s embark on a culinary adventure that will elevate your meal to new heights

An Easy Side Dish

Sautéing Brussels sprouts is a quick and delicious way to enjoy these vibrant, green vegetables without the need for boiling. This simple recipe requires just a handful of ingredients that you probably already have in your pantry or fridge. All you need is one pan to create this flavorful dish, making cleanup a breeze!

You can prepare the Brussels sprouts in advance by trimming them up to four days ahead of your meal, which makes this recipe even more convenient for busy weeknights. And if you happen to have any leftovers, don’t worry—chilled Brussels sprouts add a delightful crunch and robust flavor to salads, enhancing your meals in a fresh and unexpected way.

Ingredients:

Yield:

4 servings

1 teaspoon Chicken Boullion 

1 teaspoon Black Pepper

1 teaspoon Onion Powder

1 teaspoon Garlic Powder 

1½ pounds brussels sprouts, trimmed

2 to 3 large shallots, peeled

3 tablespoon Olive Oil 

½ pound bacon, cut into small pieces to bring that irresistible crispy texture and rich flavor to the dish

If you don’t have time, you can use the package bacon Bites. Which you want to use 1 Cup of. (So, you can skip the direction when telling you to cook your bacon)

Directions:

Skillet Roasted Brussels Sprouts with Bacon**

To create this delightful dish, you will need a sturdy 12-inch skillet equipped with a snug-fitting lid to ensure even cooking. Start by preparing the bacon; if you’re using traditional strips, chop them into small pieces or large dice, and set them aside. If you have bacon bits from the package, proceed by sautéing a finely diced shallot in a drizzle of olive oil for 1 to 2 minutes until it becomes fragrant and translucent.

Before you begin cooking the Brussels sprouts, rinse them under cool water, removing any outer leaves that appear wilted or tired looking. Gently pat them dry with paper towels to eliminate excess moisture. Next, trim off the woody ends and slice each sprout in half lengthwise through the stem, revealing their vibrant green interior.

In your cold skillet, add the chopped bacon and place it over medium-low heat. As the fat renders, stir occasionally and watch as the bacon transforms into crispy morsels over the course of 10 to 12 minutes. Once perfectly crisped, remove the skillet from the heat and use a slotted spoon to transfer the bacon onto a paper towel-lined plate, allowing the excess grease to drain off.

Now, take the halved Brussels sprouts and toss them in a generous amount of olive oil, ensuring they are evenly coated. Sprinkle with your favorite seasoning—perhaps some salt, pepper, or garlic powder for added flavor. Arrange the sprouts cut side down into the same skillet where the bacon and shallot were cooked, maximizing the savory flavor left in the pan.

Return the skillet to the stove and crank the heat up to medium-high. Cover it with the lid and let the sprouts cook undisturbed for 5 to 6 minutes. This step will enhance their color, turning them vividly green while steaming them to tenderness from within.

After the time has passed, lift the lid and inspect a few of the Brussels sprouts; you should find them beautifully caramelized to a golden-brown hue, with some edges possibly getting a little darker. If you notice that the skillet appears dry, feel free to drizzle in more olive oil. Continue cooking for an additional 2 to 3 minutes, gently shaking the pan to encourage even browning and flipping the sprouts over to ensure all sides get nicely toasted. Bring back the glorious bacon bits (or package bacon bites) into the pan and stir everything together, cooking for another minute or two, until the sprouts achieve the level of darkness that pleases your palate.

When perfectly cooked, remove the skillet from the heat and transfer the roasted Brussels sprouts and crispy bacon into a serving bowl or individual dishes if you’re serving guests. Enjoy this irresistible combination of flavors and textures!

Below are the Kitchen Utensil I use to assist me in making My Skillet Roasted Brussels Sprouts with Bacon.

Prissy Pastry Cutter (Dough Cutter) Dough Pastry Cutter Bench Scraper & Chopper Stainless Steel

Clear Cut Plus ( Invisible Cutting Board)

Billy (Wavy Crinkle Cutting Knife)