Sautéed Brussels Sprouts with Bacon & Shallots: A Crispy, Savory Side That Steals the Show
Crisp-tender Brussels sprouts meet smoky bacon and sweet caramelized shallots in this quick, flavor-packed dish. It’s simple enough for a weeknight dinner but bold and elegant enough to shine on your holiday table.
Brussels sprouts have been a staple in European kitchens for centuries, often enjoyed roasted, steamed, or braised. But when paired with smoky bacon and delicate shallots, they transform into something irresistible—balancing savory, sweet, and earthy notes in one skillet.
You’ll love this recipe because it’s fast, flavorful, and versatile. With just a handful of ingredients and about 20 minutes, you can create a side dish that feels gourmet yet effortless.
Why You’ll Love This Recipe
- Quick & Easy – Ready in about 20 minutes with minimal prep.
- Flavor-Packed – Smoky bacon, sweet shallots, and caramelized sprouts create an irresistible combo.
- Versatile – Perfect as a holiday side dish or a weeknight veggie boost.
- Crowd-Pleaser – Even Brussels sprout skeptics will come back for seconds.
- Customizable – Swap bacon for pancetta, or go meatless with toasted nuts for crunch.
Sautéed Brussels Sprouts with Bacon & Shallots
Ingredients
- 1 ½ pounds Brussels sprouts trimmed and halved
- Substitute: Broccoli florets or green beans if desired.
- 4 slices thick-cut bacon diced
- Alternative: Pancetta or turkey bacon. For vegetarian use toasted walnuts or almonds.
- 2 medium shallots thinly sliced
- Substitute: ½ small red onion or sweet onion.
- 2 tablespoons olive oil if needed
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar optional, for a tangy finish
- Fresh parsley or thyme chopped, for garnish (optional)
Instructions
- Prepare the Brussels Sprouts
- Trim off the tough ends and remove any yellowed leaves. Cut sprouts in half lengthwise.
- Pat them dry to ensure they sear properly in the pan.
- Cook the Bacon
- Place diced bacon in a large skillet over medium heat.
- Cook for 5–7 minutes, stirring occasionally, until crispy and browned.
- Use a slotted spoon to transfer bacon to a plate lined with paper towels. Leave about 1–2 tablespoons of bacon fat in the skillet.
- Tip: If there’s too much grease, drain off the excess; if too little, add a splash of olive oil.
- Sauté the Shallots
- Add sliced shallots to the skillet and cook for 2–3 minutes, stirring, until softened and lightly golden.
- They should smell sweet and aromatic.
- Sear the Brussels Sprouts
- Place sprouts cut-side down in the skillet in a single layer (work in batches if needed).
- Cook undisturbed for 4–5 minutes, until the cut sides are deeply golden brown and caramelized.
- Stir and cook another 3–4 minutes, until tender but still slightly crisp.
- Combine & Finish
- Return bacon to the skillet and toss everything together.
- Season with salt and pepper.
- Optional: Drizzle with balsamic vinegar for a tangy, slightly sweet finish.
- Serve & Garnish
- Transfer to a serving dish, sprinkle with fresh parsley or thyme, and serve hot.
- Cue: The dish should smell smoky and sweet, with sprouts glistening golden and bacon adding crunchy bursts.
Pro Tips & Variations
- Extra Flavor Boost – Add a splash of apple cider vinegar or lemon juice at the end for brightness.
- Nutty Twist – Toss in toasted pecans, walnuts, or slivered almonds for crunch.
- Spice It Up – Sprinkle with red pepper flakes or smoked paprika for gentle heat.
- Vegetarian Option – Skip the bacon and sauté the shallots in olive oil or butter; finish with toasted nuts for texture.
- Make It Heartier – Stir in cooked farro, quinoa, or wild rice to turn this side into a light meal.
Storage & Reheating Tips:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat with a drizzle of olive oil for 3–4 minutes, until warm and re-crisped.
- Microwave for convenience, though sprouts may soften.
- Not recommended for freezing, as Brussels sprouts can turn mushy once thawed.
Serving Suggestions
- Everyday Pairings: Serve with roast chicken, grilled salmon, or seared steak for a balanced dinner.
- Holiday Feasts: A perfect Thanksgiving or Christmas side that adds smoky depth to turkey, ham, or prime rib.
- Casual Meals: Pair with mashed potatoes, polenta, or buttered noodles for cozy comfort food vibes.
- Drinks: A crisp white wine like Sauvignon Blanc or a malty amber beer complements the smoky-sweet flavors beautifully.
Frequently Asked Questions
Can I make it ahead of time?
Yes. You can blanch the Brussels sprouts for 2–3 minutes in boiling water and store them in the fridge for up to 24 hours. When ready, sauté with bacon and shallots to finish.
Can I freeze this dish?
Not recommended. Brussels sprouts lose their texture after freezing, and the shallots can become mushy.
What if I don’t have shallots?
Use a small red or yellow onion. Slice it thin so it caramelizes quickly and blends well with the sprouts.
Can I use frozen Brussels sprouts?
Fresh is best, but if using frozen, thaw and pat them very dry before cooking. Expect them to be softer and less caramelized.
