Roasted Brussels sprouts with bacon is an AMAZING side dish. Fresh sprouts paired with delicate shallots, salty bacon and a bit of parmesan – these take a childhood dread to DELIGHT!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Brussels sprouts are a love-em-or-hate-em kind of deal in most households. Thankfully, in mine – we love them. I think a lot of people have had them poorly prepared, and think they hate them which is such a shame!
The main thing I’ve noticed is that they’re overcooked. Let me just say: Overcooking them is a CRIME. When they become limp and mushy (and bitter), it’s all over and there’s no coming back from that. They should be bright green, not army green.
These little beauties are fabulous cooked alone of course, but adding shallots, bacon and parmesan may actually turn the haters in YOUR family into enthusiasts. These are actually requested at my house (if you can believe that). I mean, who can blame them, though, right?
I use these as a yummy side at Thanksgiving, Christmas and a random Tuesday. Whenever these are in season (and honestly, even when they’re not), if I see them at the store, I usually grab some.
This is a super simple way to make them. You can of course use an oven but I love to do it right in a skillet. See my notes for how to oven roast brussels spouts.
Why you’ll love this recipe
- Can be made on your stove top.
- Small ingredient list. Just grab some quality ingredients, and you’re good!
- Done in under 20 minutes. Plenty of time to focus on other parts of your meal!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Cook the bacon, and set aside to cool, then crumble.
- Wash and trim the sprouts, and cut into halves.
- In the same pan, remove all but 1 Tbs of the bacon grease. Melt the butter, and cook the shallots until softened, then add the Brussels sprouts in a single layer.
- Turn the heat to medium, and cover. Cook for about 8 minutes, stirring occasionally until sprouts are tender.
- Remove from heat and sprinkle with crumbled bacon and parmesan. Season with salt and pepper if desired.
Kylee’s Notes & FAQs
If you find your sprouts are burning (gasp!), add a little stock to the pan, and place a lid over the top.
If you prefer to bake in the oven, preheat the oven to 425 degrees F. Grab a baking sheet (aka sheet pan) and drizzle with olive oil. Roast the Brussels sprouts until tender and browned. Your cooking time will vary based on oven temps, but this should be a 15 minute kind of deal.
Substitutions & Additions
I use thick cut bacon for this recipe.
If you don’t have or can’t find shallots, no worries! Just use a white or yellow onion. The shallot has a slightly milder flavor, but an onion will be just fine.
Use freshly grated parmesan vs the bagged stuff – makes a huge difference!
Freshly ground pepper is a wonderful addition to this.
More delicious sides:
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
- Bacon Wrapped Green Beans. The BEST side for holidays! Fresh green bean bundles are easy to grab and soon to be family favorite!
- Grilled Zucchini. Perfectly Grilled Zucchini with a hint of lime, this easy recipe makes a great side dish and is super fast!
- Mashed Potatoes. Creamy, dreamy and decadent, this easy mashed potato recipe will make your side dish dreams come true!
- Glazed Carrots. A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
- Sautéed Green Beans. Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
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Pan Roasted Brussels Sprouts with Shallots and Bacon
Ingredients
- 3 tablespoons butter
- 1 shallot (diced finely) ((can sub ½ an onion))
- 1 pound cleaned and halved brussels sprouts (cleaned and halved)
- salt and pepper
- ½ cup cooked and crumbled bacon
- 2 tablespoons grated parmesan cheese
Directions
- In a large skillet, melt 3 tablespoons butter and cook the 1 shallot (diced finely) over medium heat until tender.
- Add 1 pound cleaned and halved brussels sprouts, and put the lid on the skillet, and let cook for around 8 minutes (stirring occasionally)
- Let the sprouts get brown on the bottom.
- When they’re cooked to your preferred level of doneness – remove from the heat and season with ssalt and pepper
- Sprinkle ½ cup cooked and crumbled bacon and 2 tablespoons grated parmesan cheese over the top, serve.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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