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Brussels Sprouts with Bacon & Shallots

Sautéed Brussels Sprouts with Bacon & Shallots

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.
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Course Main Course
Cuisine American

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.
Keyword Sautéed Brussels Sprouts with Bacon & Shallots
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