These pan roasted Brussels sprouts is not just fast and easy but also is the most delicious way to cook this vegetable! It’s a slightly sweet and salty flavor combination on crispy roasted Brussels sprouts and bacon.
Do you strive to serve green vegetables with dinner as often as you can? I know I do and I’m sure that like you, it’s often met with an eye roll. Give them mashed potatoes, they are happy, but give them Brussels sprouts and I hear whining.
That’s why I try to make the green vegetables as tasty as possible! Sometimes it’s a little cheese on top, sometimes it’s garlic butter, and sometimes it’s BACON.
When it comes to healthier side dishes, I love to add something special so it is both, healthy and delicious. The best part is, this side is so scrumptious, even kids gobble agree to eat it! (Well, some kids. You know your kids best!) After all, who doesn’t love crispy, tasty bacon? It really makes everything taste better!
One of my favorite things about this recipe is how fast and easy it is to make, so enjoy!
How To Make Pan Roasted Brussels Sprouts
Prep the ingredients: Cut each of the sprouts in half. Make sure your halves are equal, that way they all cook evenly. Slice your shallots and dice the bacon as well.
PRO TIP: it’s easiest to cut cold bacon, so dice it as soon as you take it out of the refrigerator.
Cook bacon and shallots. Preheat the pan first and then add oil and bacon to the oil first. Cook it for a few minutes before adding the shallots.
Cook them together until the shallots are soft and your kitchen smells like heaven!
Add the Brussels sprouts to the skillet and mix all ingredients together. Sprinkle salt and pepper all over and stir to mix!
Cook undisturbed until the bottoms get a nice sear!
Stir and cook for a few more minutes, again undisturbed. You want to give them time to sear and get golden brown before stirring.
During the last few seconds of the cooking, drizzle some honey over the brussels and mix to coat everything evenly.
PRO TIP: Don’t overcook your veggies! When they are cooked too long, they become mushy. Also, if you add too much to the pan, they will start to steam vs. sear. Use a large pan and make sure the sprouts are in one layer not stacked in two or thee.
Serving Suggestion
Pan fried Brussels sprouts with bacon are a delicious pairing with so many different main meats! Whether it’s grilled chicken, pork, or steaks, a healthy veggie like this will compliment almost any main dish.
Mix it in with some buttery pasta to give it a lot of extra flavor.
I also like to make this recipe for an easy side for Thanksgiving and Christmas!
Frequently Asked Questions:
Choose the ones with tightly packed leaves because if the leaves are loose, the sprouts will probably fall apart in your pan. Pick out ones that are firm and not soft and wilting. Also, skip over the ones with yellow leaves or black spots! Those are the two most obvious indicators of fungus.
If you’re looking for a more heart healthy option, try you can use turkey bacon instead of pork bacon.
Turkey bacon has less cholesterol and calories than pork bacon, and it’s just as tasty. However, it is a bit higher in sodium. Be mindful of that if you’re watching your salt intake.
Of course! Try a sprinkle adding a handful of crunchy almonds, some dried cranberries, or other dried fruit and nuts. You can also mix in some other vegetables like asparagus, broccoli, and/or cauliflower.
More Brussels Sprouts Recipes To Try
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Sautéed Brussel Sprouts Recipe
Ingredients
- 1 tbsp olive oil
- 2-3 shallots
- 1/2 lb raw bacon
- 2 lbs Brussels sprouts
- salt
- cracked black pepper
- 1 tbsp honey while cooking
- 1-1 1/2 tbsp honey to drizzle at the end
Instructions
Prepare the Ingredients:
- Discard dark green outer leaves and cut Brussels sprouts in half. Set the aside. Thinly slice shallots and set the aside as well. Cut cold bacon, right from the refrigerator, into small pieces and set it aside.
Cooking:
- Preheat a large skillet, no smaller than 12-inch, over medium to medium-high heat for a few minutes and add oil.
- Swirl oil around and add diced bacon. Spread it around evenly and let it cook until the fat is rendered about half way and add sliced shallots.
- Mix bacon and shallots together and cook for a few minutes, until shallots are softened.
- Add brussels sprouts and season everything with salt and pepper.
- Mix everything together and let it cook, undisturbed, for a 5-7 minutes. This will give that side a nice sear.
- Mix well and try to get most of the brussels turned over to cook the other side. Cook another 5-7 minutes undisturbed.
- Mix and see if you'd like to cook it a little more. If you like your vegetables a little crunchy, you can take them off the heat at this point. Or, you can cook it more so the brussels sprouts are softer and browned more but don't disturb them after mixing. If you keep stirring, you will disturb the searing process, so mix and let them be for a few minutes.
- During the last minute of the cook, drizzle a tablespoon of honey and mix everything to coat evenly.
- Take off heat and drizzle a little more honey over the top when serving.
Notes
- It’s easiest to cut cold bacon, so dice it as soon as you take it out of the refrigerator.
- Don’t overcook your veggies! When they are cooked too long, they become mushy.
- Also, if you add too much to the pan, they will start to steam vs. sear. Use a large pan and make sure the sprouts are in one layer not stacked in two or thee.
Nutrition
Originally published on Will Cook For Smiles in December 2022.
Kristen says
I love Brussels sprouts this recipe was amazing!