Sautéed Brussels Sprouts with Bacon

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These sautéed brussels sprouts with bacon are the best. A bit of mustard, a lot of bacon with some soy sauce for a little umami then sautéed with garlic for a crispy savory side dish. This recipe will convince brussels sprout skeptics just how good they can be!

A close up of a bowl of sauteed brussels sprouts with bacon in a white bowl.

What I love about these sautéed brussels sprouts

I’m not sure you’re going to believe this, but I had never cooked Brussels sprouts before the other day. I had really never even eaten them either. My mom never made them – probably because she hated eating them as a child – and I just assumed I wouldn’t like them. But for some strange reason, I had been thinking about making them lately. They always look so cute in the grocery store, like little baby cabbages.

I don’t know what it was. I just wanted to try them. I mentioned this to a friend, and she convinced me that I would definitely like them. She was so convincing, that I picked up a kilo at the store the other day.

Of course, I had no idea what to do with them. I figured they were basically little cabbages, so I treated them as such. A bit of mustard, a lot of bacon. I even added some soy sauce for a little umami. Of course, there had to be garlic or I wouldn’t be me.

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Here’s what you’ll need to make them

chef’s knife

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Large, non-stick skillet

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cutting board

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A bowl of sauteed brussels sprouts with bacon, in a white bowl with a fork in it.

How to make sautéed brussels sprouts

Overall, I tried to keep the ingredients simple to really play up the good aspects of the Brussels sprouts and minimize the potentially bitter flavors. What resulted was nothing short of perfection – at least in my opinion. If you’ve never had or liked Brussels sprouts before, you must give these a try. I think they will convert you into a sprouts fan.

FAQs and tips on making sautéed brussels sprouts

How do you get the bitterness out of brussels sprouts?

You are going to want to balance out the flavors with salt and acid. This will help prevent your brussels sprouts from becoming bitter.

Why won’t my brussels sprouts get crispy?

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.

A bowl of sauteed brussels sprouts with bacon, in a white bowl on a wooden cutting board.

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