Brussels Sprouts with Bacon: 5 Delicious Ways to Elevate This Classic Side

Brussels sprouts with bacon are back on the table in a big way. Forget soggy vegetables. These recipes turn tender greens into crisp, golden bites with smoky depth and balanced sweetness.

You will find roasted Brussels sprouts for weeknights and a colorful Thanksgiving side with cranberries and pecans. Prefer richer flavors. Try butter glazed sprouts with onions. Craving bright contrast. Make Dijon glaze Brussels sprouts with toasted walnuts. Want a little indulgence.

Candied bacon Brussels sprouts finished with maple deliver a glossy, irresistible finish. Each method is simple, reliable, and designed for real kitchens. Learn the techniques that guarantee caramelization, vibrant color, and crowd pleasing flavor every single time. Think restaurant style sprouts.

1. Classic Sautéed Brussels Sprouts with Bacon

Why You’ll Love It

This is the recipe that wins everyone over — thinly sliced Brussels sprouts cooked in bacon fat until lightly crisped and tender inside. The key is to slice the sprouts finely so they caramelize quickly and evenly. A splash of water at the end softens them just enough while keeping that lovely crunch.

Flavor and Texture

Savory, smoky, and peppery, with delicate ribbons that brown around the edges and stay tender in the middle. It’s simple, fast, and perfectly balanced.

Recipe Card

Yield: 3 servings
Total Time: 20 minutes

Ingredients

• ½ pound Brussels sprouts, thinly sliced
• 2 ounces bacon, chopped
• 1 tablespoon olive oil
• Salt, to taste
• Freshly ground black pepper
• 1 tablespoon water (optional)

Instructions

1. Warm a skillet over medium heat. Add olive oil and bacon. Cook until the bacon begins to crisp and the fat renders.
2. Stir in the sliced sprouts and toss well to coat. Season lightly with salt and generously with black pepper.
3. Let them sit for 2–3 minutes to develop color.
4. Add a tablespoon of water if you prefer a softer bite, cover briefly, then uncover and serve hot.

Tip: Use a food processor for fast slicing and avoid over-salting — the bacon provides plenty.

2. Roasted Brussels Sprouts with Bacon, Cranberries, and Pecans

Why It Works

Roasting at high heat caramelizes the sprouts while allowing the bacon to crisp beautifully. Adding dried cranberries and pecans at the end of cooking gives you color, crunch, and a festive sweetness. Parmesan ties it all together.

Flavor and Texture

Golden brown sprouts, crisp bacon, tart cranberries, and buttery pecans — a perfect harmony of salty, sweet, and nutty flavors.

Recipe Card

Yield: 4–6 servings
Total Time: 35 minutes

Ingredients

• 1½ pounds Brussels sprouts, halved
• 4 slices bacon, cut small
• ½ cup pecans, coarsely chopped
• ½ cup dried cranberries, soaked 10 minutes and drained
• 3–4 cloves garlic, sliced
• 2 tablespoons olive oil
• ¼ cup grated Parmesan
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sprouts, bacon, garlic, olive oil, salt, pepper, and Parmesan on a baking sheet.
3. Roast for 20 minutes until bacon crisps and edges brown.
4. Add cranberries and pecans, stir, and roast another 10 minutes.
5. Serve warm and enjoy the colorful mix of textures.

Tip: Soak the cranberries first to prevent them from burning during roasting.

3. Butter-Glazed Brussels Sprouts Stir-Fry with Bacon and Onions

Why It Works

Cooking on high heat allows the sprouts to sear, while butter and onion create a luscious glaze. A touch of brown sugar enhances caramelization and softens the onion’s sharpness, turning this into a sweet-savory comfort side.

Flavor and Texture

Rich, buttery, and slightly sweet, with golden edges and soft, glossy centers. The bacon adds smokiness, and the onions melt right into the glaze.

Recipe Card

Yield: 4 servings
Total Time: 25 minutes

Ingredients

• 1 pound Brussels sprouts, halved
• 4 slices bacon
• 1 medium brown onion, sliced
• ½ cup butter, cubed
• 2 tablespoons brown sugar (optional)
• 1 teaspoon salt
• Freshly cracked black pepper

Instructions

1. Cook bacon in a skillet until crisp, then remove and set aside.
2. Add sprouts to the hot fat and cook undisturbed for 5 minutes to brown.
3. Add butter and onions. Stir until butter melts and coats everything.
4. Season with salt, pepper, and brown sugar if using.
5. Let cook another 5 minutes, then return the bacon, toss, and serve.

Tip: When the aroma deepens and the onions start to caramelize, it’s ready.

4. Restaurant-Style Brussels Sprouts with Bacon and Dijon Glaze

Why It Works

Blanching the sprouts first keeps them vibrant and ensures even cooking. Finishing them in bacon fat builds rich flavor, while Dijon mustard, vinegar, thyme, and lemon zest add that restaurant-level brightness.

Flavor and Texture

Crisp edges, tender centers, and a tangy glaze that balances the saltiness of bacon. Walnuts bring the final touch of crunch.

Recipe Card

Yield: 4 servings
Total Time: 35 minutes

Ingredients

• 1½ pounds Brussels sprouts, halved
• 4–5 slices bacon, chopped
• 1 tablespoon neutral oil
• 1 tablespoon Dijon mustard
• 1 tablespoon cherry or apple cider vinegar
• 1 teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• ¼ cup toasted walnuts, chopped
• Salt and black pepper

Instructions

1. Blanch sprouts in salted boiling water for 2 minutes, then shock in ice water and dry thoroughly.
2. Cook bacon in a skillet until crisp. Remove and leave the fat.
3. Add sprouts cut-side down and sear for 2–3 minutes until golden.
4. Turn off heat. Stir in Dijon, vinegar, thyme, and lemon zest.
5. Add bacon and walnuts, toss, and serve warm.

Tip: Dry sprouts completely after blanching — moisture prevents proper browning.

5. Candied Bacon Brussels Sprouts with Maple Glaze

Why It Works

Roasting in rendered bacon fat ensures the sprouts caramelize evenly and soak up flavor. Maple syrup is added at the end to form a glossy, candied finish without burning.

Flavor and Texture

Sweet, smoky, and crisp, with sticky edges and tender centers. The maple glaze gives this dish a dessert-like appeal — perfect for Thanksgiving or Christmas.

Recipe Card

Yield: 6 servings
Total Time: 40 minutes

Ingredients

• 2 pounds Brussels sprouts, halved
• 6–8 slices thick-cut bacon
• 2–3 tablespoons pure maple syrup
• 1 tablespoon olive oil (optional)
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon seasoned salt
• ¼ teaspoon black pepper

Instructions

1. Bake bacon in a 13×9-inch pan at 315°F (157°C) for 15–20 minutes until crisp. Keep all the grease in the pan.
2. Wash and dry sprouts, trim stems, and halve larger ones.
3. Toss sprouts in the warm bacon fat with seasonings. Add olive oil if needed.
4. Roast at 400°F (200°C) for 25 minutes, cut side down.
5. Add chopped bacon, drizzle with maple syrup, and roast 10 minutes more.
6. Serve warm with the caramelized glaze coating every piece.

Tip: Add syrup only at the end — this prevents burning and gives the perfect sticky finish.

Choosing Your Favorite Style

• Quick Weeknight Side: The classic sauté — fast, flavorful, and fuss-free.
• Holiday Favorite: The cranberry and pecan roast — festive colors and textures.
• Restaurant Feel: The Dijon glaze — crisp, glossy, and beautifully balanced.
• Comfort Food Mood: The buttery stir-fry — rich and nostalgic.
• Showstopper Dish: The candied maple version — sweet, smoky, and irresistible.

Common Questions

Why don’t my Brussels sprouts brown properly?

They need to be completely dry. Moisture causes them to steam instead of caramelize.

Should I cut them before roasting?

Yes — halving exposes the flat side that browns deeply and adds flavor.

How do I balance bitterness?

A touch of sweetness from maple syrup, cranberries, or brown sugar complements the natural earthiness.