Savory Brussels Sprouts with Bacon Recipe Easy Cast Iron Skillet Meal

Posted on January 17, 2026

savory brussels sprouts with bacon recipe - featured image

The sizzle of bacon hitting a hot cast iron skillet is one of those kitchen sounds that just makes you smile, you know? And when you toss in Brussels sprouts, the whole aroma turns downright irresistible. I first whipped up this savory Brussels sprouts with bacon recipe on a chilly evening when I was craving something hearty but simple. Honestly, it became an instant favorite in my house. There’s just something about the crispy, smoky bacon mingling with the tender, caramelized Brussels sprouts that hits all the right comfort food notes.

Over the years, I’ve made this dish dozens of times—sometimes as a side, sometimes as a main for a light dinner. The cast iron skillet really makes a difference, lending a perfect sear and depth of flavor that you just can’t get from other pans. Plus, it’s a one-pan wonder, which means less cleanup (always a win!). If you’re looking for a quick, flavorful way to enjoy Brussels sprouts—especially if you’ve shied away from them before—this recipe might just change your mind.

This savory Brussels sprouts with bacon recipe is not only packed with flavor but also perfect for busy weeknights, holiday dinners, or anytime you want to impress without fuss. It’s a simple dish that’s big on taste and brings a little rustic charm to your table. Trust me, once you try this, your Brussels sprouts game will never be the same.

Why You’ll Love This Recipe

Quick & Easy: Ready in about 25 minutes, making it ideal for busy nights when you want something tasty without waiting forever.
Simple Ingredients: Uses everyday pantry staples—bacon, Brussels sprouts, garlic, and a touch of seasoning—no fancy trips to specialty stores.
Perfect for Any Occasion: Whether it’s a cozy family dinner, a holiday side dish, or an impressive potluck addition, this recipe fits right in.
Crowd-Pleaser: Even folks who aren’t usually Brussels sprouts fans tend to ask for seconds once they’ve had this dish.
Unbelievably Delicious: The combination of smoky bacon and caramelized sprouts delivers a flavor punch that’s both comforting and sophisticated.

What sets this recipe apart? It’s the way the cast iron skillet helps crisp up the bacon perfectly while giving the Brussels sprouts a gorgeous golden-brown finish—no soggy veggies here. Plus, adding a little garlic and a splash of balsamic vinegar (if you want) rounds everything out with a subtle tang that keeps each bite interesting. This isn’t just another side dish; it’s a little celebration of flavors that feels special but is incredibly easy to pull off.

Honestly, this recipe is one of those dishes I keep coming back to. It’s my go-to when I want something quick but satisfying, and it’s always a hit. Give it a try—you might just find your new favorite Brussels sprouts recipe too!

What Ingredients You Will Need

This savory Brussels sprouts with bacon recipe calls for simple, wholesome ingredients that come together effortlessly to create a rich and satisfying dish. Most are pantry basics, and you can easily find them at your local grocery store.

Brussels sprouts: About 1 pound (450 grams), trimmed and halved for even cooking and caramelization. I like to pick firm, fresh sprouts with tight leaves.
Bacon: 6 slices, thick-cut preferred for extra chew and smoky flavor. I usually go with a trusted brand like Wright or Applegate for quality.
Garlic: 2 cloves, minced. Adds a lovely aromatic depth that complements the bacon’s smokiness.
Olive oil: 1 tablespoon, for sautéing (extra virgin works great here).
Salt and pepper: To taste. Don’t be shy with the seasoning—Brussels sprouts can handle it.
Red pepper flakes (optional): A pinch if you want a subtle kick.
Balsamic vinegar (optional): 1 teaspoon for a touch of sweet tang that balances the richness.

If you need to swap anything out, no worries. Turkey bacon or pancetta can replace regular bacon, though it changes the texture a bit. If you want a vegan version, crispy smoked tempeh or coconut bacon with a dash of smoked paprika works well. For those watching carbs, this recipe fits perfectly as is, but you can reduce oil or skip the balsamic for a leaner option.

Each ingredient plays a role: the Brussels sprouts provide that earthy, slightly nutty base; bacon brings the savory, smoky crunch; garlic adds warmth; and the optional balsamic vinegar lifts the whole dish with brightness. Together, they make a simple but unforgettable combination.

Equipment Needed

Cast iron skillet: This is the star of the show here. It holds and distributes heat evenly, giving the Brussels sprouts a gorgeous sear while crisping up the bacon perfectly. If you don’t have cast iron, a heavy-bottomed stainless steel or nonstick skillet can work, but the results won’t be quite the same.
Sharp chef’s knife: For trimming and halving the Brussels sprouts cleanly.
Cutting board: A sturdy board for prepping your veggies and bacon.
Wooden spoon or spatula: For stirring and tossing the ingredients in the pan.
Measuring spoons: To get your garlic, oil, and seasonings just right.

Personally, I keep a well-seasoned cast iron skillet around all the time. It only gets better with use and adds a rustic charm to cooking. Just remember to dry it thoroughly and oil it lightly after washing to keep it in great shape. If you’re on a budget, you can find affordable pre-seasoned skillets that work well for this recipe without breaking the bank.

Preparation Method

Prep the Brussels sprouts: Rinse about 1 pound (450 grams) of Brussels sprouts under cold water. Trim off the tough ends and slice each sprout in half lengthwise. Pat them dry with a clean kitchen towel to help with caramelization. (Dry veggies brown better, trust me!) This step should take about 5 minutes.
Cook the bacon: Heat your cast iron skillet over medium heat. Lay 6 slices of thick-cut bacon flat in the pan. Let them cook for about 5-7 minutes, flipping occasionally, until the bacon is crispy but not burnt. Remove the bacon with tongs and place on a paper towel-lined plate to drain excess fat. Leave the bacon drippings in the skillet—that’s flavor gold!
Sauté the Brussels sprouts: Add 1 tablespoon of olive oil to the bacon drippings in the skillet. Increase the heat to medium-high. Carefully add the halved Brussels sprouts, cut side down, in a single layer. Let them cook undisturbed for 4-5 minutes until the undersides turn deep golden brown. This caramelization is key to unlocking their savory flavor.
Toss and season: Stir the Brussels sprouts to flip them over. Add 2 cloves of minced garlic and a pinch of red pepper flakes if you like a little heat. Season with salt and freshly ground black pepper to taste. Continue cooking for another 4-5 minutes, stirring occasionally, until the sprouts are tender but still have a slight bite. They should smell nutty and rich.
Finish with bacon and balsamic (optional): Crumble the cooked bacon and stir it back into the skillet. Drizzle 1 teaspoon of balsamic vinegar over the top and toss everything together. Cook for an additional 1-2 minutes to let the flavors meld. Give it a quick taste and adjust seasoning if needed.
Serve: Transfer the savory Brussels sprouts with bacon to a warm serving dish. It’s best enjoyed immediately while hot and fresh.

Some quick tips: If your skillet starts to dry out, add a splash of water or broth to prevent burning. And don’t overcrowd the pan—if needed, cook the sprouts in batches for better browning. This method really brings out the best textures and flavors.

Cooking Tips & Techniques

Getting the perfect balance of crispy bacon and tender Brussels sprouts can be a little tricky at first, but a few tricks go a long way. First, make sure your skillet is hot before adding the sprouts—that initial sear is crucial for that mouthwatering caramelization. You want them to develop a golden crust without steaming, so dry your sprouts thoroughly before cooking.

When cooking the bacon, don’t rush it. Slow and steady over medium heat helps render the fat properly and avoids burnt edges. Leaving the bacon fat in the pan after cooking is a game-changer, adding rich flavor to the sprouts.

Garlic can burn quickly, so add it after the sprouts have started to brown. Stir it in gently and keep an eye on it, cooking just until fragrant. Trust me, burnt garlic ruins the dish faster than you’d expect.

One mistake I made early on was overcrowding the skillet, which caused the sprouts to steam rather than crisp. Give them room to breathe in the pan. If you have a lot, cook in batches—it’s worth the extra step.

Finally, don’t forget to taste and adjust your seasoning before serving. A pinch more salt or a dash of balsamic vinegar can brighten everything up and make the flavors pop. And if you’re multitasking, cook the bacon first so you can use that flavorful fat immediately for the sprouts—time-saving and tasty!

Variations & Adaptations

This savory Brussels sprouts with bacon recipe is quite flexible, so feel free to play around with flavors depending on your mood or dietary needs.

Spicy Kick: Add a teaspoon of smoked paprika or cayenne pepper along with the red pepper flakes for a smoky heat.
Sweet Twist: Toss in a tablespoon of maple syrup or honey just after adding the bacon back to the skillet for a delicious sweet-savory combo.
Vegan Version: Swap bacon for smoked tempeh or coconut bacon, and use olive oil or vegan butter. Skip the balsamic if you’re avoiding added sugars.
Nutty Crunch: Sprinkle toasted pecans or walnuts over the finished dish for added texture and a nutty flavor.
Garlic Herb: Add fresh thyme or rosemary during the sautéing step for an herby aroma that pairs beautifully with bacon.

I personally tried the maple syrup variation last fall, and it was a total hit at Thanksgiving—guests couldn’t stop complimenting the subtle sweetness paired with the savory sprouts and bacon. It’s a great way to switch things up while keeping the recipe straightforward.

Serving & Storage Suggestions

This dish shines when served hot and fresh right from the skillet. I like to plate it as a side alongside roasted chicken or grilled steak, but it also works well tossed into a grain bowl or alongside creamy mashed potatoes.

For drinks, a crisp white wine or a light beer complements the smoky flavors nicely. If you want to keep things cozy, a warm apple cider pairs beautifully, especially during cooler months.

Leftovers store well in an airtight container in the fridge for up to 3 days. When reheating, use a skillet over medium heat rather than the microwave to help maintain some crispiness—microwaving can make the sprouts soggy. Adding a splash of water or broth while reheating helps keep them moist without losing texture.

Flavors actually deepen after a day, making it a great make-ahead side for meals later in the week. Just remember to reheat gently to keep that perfect balance of tender and crispy.

Nutritional Information & Benefits

This savory Brussels sprouts with bacon recipe is not only delicious but also offers some nutritional perks. Brussels sprouts are loaded with fiber, vitamins C and K, and antioxidants, which support immune health and digestion. Bacon adds protein and a satisfying savory element, though it’s best enjoyed in moderation.

Per serving (about 1 cup), you’re looking at roughly 200 calories, 12 grams of fat, 6 grams of protein, and 8 grams of carbs. The recipe is naturally gluten-free and can be made dairy-free depending on the bacon and oil you choose.

From a wellness perspective, this dish offers a satisfying way to enjoy veggies without feeling like you’re missing out on flavor or indulgence. It’s a balanced side that pairs well with lean proteins and whole grains for a nourishing meal.

Conclusion

If you’ve ever hesitated about Brussels sprouts, this savory Brussels sprouts with bacon recipe may just change your mind. It’s simple, fast, and packed with flavor that hits all the right notes—crispy, smoky, tender, and just a bit tangy if you add the balsamic. I love how this dish turns humble ingredients into something memorable without a ton of fuss.

Feel free to tweak the seasonings or try one of the variations I shared to make it your own. I’m confident you’ll find this recipe becoming a staple in your kitchen like it is in mine. Don’t forget to share your results or any tweaks you make—I love hearing your takes!

Give it a go tonight and enjoy a little skillet magic that’s as comforting as it is delicious. Happy cooking!

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh is best for this dish to get that perfect caramelized texture, but if you only have frozen, thaw and dry them thoroughly first to avoid sogginess.

What if I don’t have a cast iron skillet?

A heavy-bottomed stainless steel or nonstick skillet can work, but the sear and flavor won’t be quite the same as with cast iron.

How do I make this recipe vegan?

Replace bacon with smoked tempeh or coconut bacon and use olive oil instead of bacon fat. Skip the balsamic if avoiding added sugars.

Can I prepare this dish ahead of time?

Yes! You can cook it ahead, refrigerate, and gently reheat in a skillet. It keeps well for up to 3 days.

Is this recipe suitable for a low-carb diet?

Absolutely. Brussels sprouts are low in carbs, and the bacon adds protein and fat, making it a great low-carb side or light meal.

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