Why you’ll love these Brussels sprouts
If you think you don’t like brussels sprouts, this recipe might change your mind. The key to making the most of your Brussels sprouts is to keep it simple while minimizing any potential bitterness.
So I’ve used a bit of mustard, garlic, brown sugar and even a little soy sauce for extra umami. Just a hint of everything, and a lot of bacon.
The whole thing comes together in one skillet in about 20 minutes, which makes it an easy side dish for busy weeknights and it pairs well with a variety of mains. If you’ve never had or liked Brussels sprouts before, you must give these a try.
More side dish recipes: easy coconut rice / microwaved steamed broccoli / wild rice pilaf / seasoned roasted potato wedges / Italian green beans
Ingredients & substitutions
- Bacon – Regular sliced bacon works great here. I usually like to buy the thick cut bacon to get a nicer bite out of each slice.
- Brussels sprouts – We used about 1 pound of fresh brussels sprouts for this recipe. Quarter them from top to bottom so you get flat, even pieces that make good contact with the pan and caramelize nicely.
- Soy sauce – I normally use reduced sodium soy sauce, but you can use any as long as you adjust your salt level to taste. You can also substitute tamari or coconut aminos to make this recipe gluten free.
- Brown sugar – The little bit of brown sugar I use balances the savory and bitter elements in the recipe and also helps with caramelization. I don’t recommend skipping this, but you could use a different sweetener, like honey or granulated sugar if you’re in a pinch.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Don’t discard the bacon grease. Leave it in the skillet when you add the Brussels sprouts. It adds a ton of flavor and works as an oil in the cooking process.
- Be patient. Resist the urge to stir constantly. Letting the brussels sit undisturbed for a minute or two at a time helps them get a nice crispy caramelized edge.
Frequently asked questions
You are going to want to balance out the flavors with salt and acid. This will help prevent your brussels sprouts from becoming bitter.
The key is really to have enough oil to crisp them up in the pan but not enough to make them soggy. Try not to over crowd them in the pan as well.
Do brussels sprouts need to be peeled? No, you do not have to peel them, but it is a good idea to remove the outer layer just like you would with a cabbage or a head of lettuce.
More Brussels sprouts recipes you’ll love: honey sriracha Brussels sprouts / chipotle maple smoked Brussels sprouts / kale and brussels sprouts salad / apple and shaved Brussel sprouts salad
Sautéed Brussels Sprouts with Bacon
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup chopped bacon pieces or lardons
- 1 pound Brussels sprouts, halved and sliced
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon brown sugar
- Black pepper
Instructions
- In a large skillet or frying pan, heat olive oil, garlic and bacon pieces to medium-high. Sauté until the bacon is cooked through, stirring frequently to prevent the garlic from burning, about 5 minutes.
- Add Brussels sprouts, soy sauce, mustard, sugar and pepper, to taste. Stir to coat, and continue cooking until Brussels sprouts are tender, about 5 minutes.
- Sauté the bacon. In a large skillet over medium-high heat, sauté the bacon and garlic until the bacon is cooked through. Leave the bacon grease in the skillet for seasoning.Stir in the brussels sprouts. Add shaved brussels sprouts and remaining ingredients to the skillet. Sauté until brussels sprouts have become tender. Adjust to taste with salt and pepper before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Melissa, this looks so savory and delicious! Love the addition of mustard and soy! Perfect touches…and, of course, bacon. Yum.