Brussels sprouts with bacon is a good side dish for meat, game and fish.
The recipe is often used as a side dish for Christmas food.
If you don’t like Brussels sprouts, give them another try: you may only have tasted an overcooked variety and it does not taste good! It is also full of vitamin C and other nutrients.
This is a typical “winter vegetable” and is best between November and February.
Here you can read more about Brussels sprouts.
Brussels sprouts with bacon is the dish that wins over even those who thought they did not like Brussels sprouts. When the sprouts are fried in butter until the edges caramelise, together with crispy bacon and a little garlic, this slightly bitter brassica turns into something truly delicious.
The secret is to fry over high heat and give the sprouts time to colour, without stirring too much. The caramelised surface is what creates the sweetness and nuttiness that make this dish so good. Boiled Brussels sprouts are never quite the same.
The key is to blanch the sprouts in salted water and then cool them down quickly, so they keep their green colour and a bit of bite.
Tips and variations
- Halve the Brussels sprouts and cook cut side down for a crispy caramelised surface.
- Fry over high heat and do not stir too much. Leave them alone for 3 to 4 minutes until they get a golden brown crust.
- Fry the bacon until crisp separately and add it at the end so it keeps its crunch.
- Add a splash of balsamic vinegar or honey at the end for a sweet and tangy contrast to the saltiness of the bacon.
- Toasted pine nuts or chopped almonds scattered over just before serving add extra crunch and a nutty flavour.
- Avoid overcooking. They should still have a slight bite and retain their bright green colour.
Frequently asked questions
Yes, but dry them well after thawing. Frozen Brussels sprouts are already blanched and cook faster, so shorten the frying time a little. Fresh ones give a better crust and more crunch.
Blanch briefly in salted water, rinse with cold water, then cook at high heat. The caramelisation brings out natural sweetness that balances the bitterness. A splash of balsamic vinegar or a pinch of sugar in the pan also helps. Avoid overcooking, as that makes them more bitter.
They pair perfectly with pork tenderloin, duck breast, and roasted chicken. Also excellent with pan-fried fish and as part of a Christmas dinner. They are lovely with roast pork loin, roast beef or lamb too, and a popular autumn side. Without the bacon they can be served on their own as a light vegetarian dish.
Yes, halve them and toss with diced bacon, olive oil, and salt. Roast at 220 degrees Celsius for 20 to 25 minutes until the sprouts are tender and the bacon is crispy.
🍷 Wine pairing
Pinot Noir: Brussels sprouts have a mild bitterness and a nutty flavour that go nicely with a light red wine. A Pinot Noir from Burgundy or Oregon brings notes of strawberry and cherry that complement the sprouts, while the acidity of the wine cuts through the bacon fat.
Beaujolais: Beaujolais Villages or a light Pinot Noir pairs perfectly. The berry fruit and fresh acidity balance the bitterness of the Brussels sprouts and the richness of the bacon.
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Brussels sprouts with bacon
Brussels sprouts with bacon are well suited as a side dish to both meat and fish.
Ingredients
Instructions
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Clean and cook the Brussels sprouts in lightly salted water for 2-3 minutes.
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Cool the Brussels sprouts in an ice bath or cold water, which stops the cooking so the sprouts keep their colour and bite.
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Cut bacon into smaller pieces.
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Finely chop shallots.
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Fry the bacon in a little oil, remove it and set aside when ready.
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Sweat the shallots over low heat for 1 to 2 minutes.
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Increase the heat and add the Brussels sprouts, fry so they get a little colour.
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Add the bacon and let it warm through.
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Ready to serve.
Notes
Tips: Halve the Brussels sprouts. That gives more surface for caramelisation and they cook faster. High heat gives crisp, nutty edges.
Storage: Keeps in the fridge for 2 to 3 days. Reheat in a frying pan to bring back the crispness.
Variations: Finish with grated parmesan, lemon zest and a few drops of balsamic vinegar for extra depth.
Nutrition per serving
- Calories
- 104 kcal
- Carbohydrates
- 8 g
- Protein
- 4 g
- Fat
- 7 g
- Saturated fat
- 2 g
- Polyunsaturated fat
- 1 g
- Monounsaturated fat
- 3 g
- Cholesterol
- 8 mg
- Sodium
- 121 mg
- Potassium
- 313 mg
- Fiber
- 3 g
- Sugar
- 2 g
Nutrition values are estimates.