Crispy Roasted Brussels Sprouts with Bacon

Some things are simply meant to be together, and Brussels Sprouts and Bacon prove it. Tender, caramelized Brussels sprouts get a savory boost from crisp bacon and a bright finish from fresh lemon — a quick, crowd-pleasing side dish ready in about 20 minutes.

Why you’ll love this recipe:

• Tender, caramelized Brussels sprouts with crispy bacon and bright lemon make a flavorful, easy side everyone enjoys.
• Pan frying uses the stove top only, so there’s no oven preheating and it keeps oven space free.
• Just a few ingredients and about 20 minutes from start to finish.
• Gluten-free and dairy-free by default; simple variations allow for cheese, shallots, garlic or a balsamic finish.

Recipe ingredients

• Brussels sprouts — 1 lb. Trim stems, remove tough outer leaves. Halve small-to-medium sprouts; quarter larger ones for even cooking.
• Bacon — about 4 ounces (roughly 4 slices). Thick-cut may require only 2–3 slices. Chop before cooking for convenience or cook as slices and crumble later. Keep and use the bacon grease to cook the sprouts — it adds flavor and replaces added fat.
• Lemon — 1 tablespoon lemon zest and 2 tablespoons lemon juice. Use a tart lemon rather than sweeter varieties for best balance.
• Salt and pepper — kosher salt and freshly ground black pepper to taste.
• Variations — optional: add 1/2 cup sliced shallot and 2 cloves garlic after cooking the bacon; finish with grated parmesan, crumbled feta or goat cheese; or skip the lemon and drizzle 1–2 tablespoons balsamic vinegar or a balsamic glaze instead.

How to make sprouts with bacon

This recipe is quick and straightforward. Prep the sprouts in about five minutes; cooking takes roughly 15 minutes. You can prep the sprouts up to three days ahead to save time.

1. Trim the stem ends, remove any tough outer leaves, and halve or quarter the Brussels sprouts.
2. Chop the bacon and cook it in a skillet over medium heat until crisp, about 3–4 minutes. Remove bacon with a slotted spoon and drain on paper towels. Reserve the bacon grease in the pan.
3. Add the prepared Brussels sprouts to the hot pan and toss to coat in the bacon grease. Place cut sides down, cover, and cook over medium heat for 5 minutes to encourage caramelization.
4. Remove the lid, toss the sprouts, then continue cooking uncovered (or partially covered) for another 5–8 minutes until they’re browned and tender to your liking. Remove from heat, stir in the cooked bacon, lemon zest, lemon juice, and season with salt and pepper. Taste and adjust seasoning, then serve warm.

Recipe FAQs

Serving suggestions

Brussels sprouts with bacon are a flexible side that complements many mains and occasions. Serve with:

• Weeknight mains like air-fried pork chops or roasted chicken breast.
• Date-night meals such as pan-seared steak or blackened salmon with a simple grain or vegetable.
• Holiday roasts — they pair well with roasted turkey or glazed ham.
• Sunday dinner with spatchcocked chicken and mashed potatoes.
• Game day spreads alongside wings and warm dips.

Recipe notes

• Pro tip: Prep the Brussels sprouts up to 3 days ahead to speed assembly on busy nights.
• Chopping the bacon before cooking saves time, but cooking whole slices and crumbling afterward works fine. Keep the bacon grease to cook the sprouts — it’s an easy way to add depth without extra oil.
• Avoid very sweet lemons for this recipe; a tart lemon offers better contrast.
• Recipe variations: add sautéed shallot and garlic, sprinkle with parmesan or crumbled cheese after cooking, or swap lemon for a drizzle of balsamic vinegar or glaze.

More easy side dishes you’ll love:

• Air fryer broccoli
• Air fryer roasted vegetables
• Cinnamon roasted butternut squash
• Maple glazed carrots
• Oven roasted asparagus
• Sautéed Swiss chard
• Roasted cauliflower with garlic and shallots

Did you try this recipe? If so, leave a review and share how it turned out — tag @flavorthemoments on social media so the creator can see your version.