I once hated brussels sprouts. And then, I finally came around to enjoying them when combined with a lot of bacon and butter. Now I can eat them just about any way. One of my favorites still involves bacon, and this recipe for skillet brussels sprouts with bacon and garlic is one of the fastest ways I know to make delicious brussels sprouts. It’s done completely on the stovetop, so you can give the oven a break or use it for your main dish.
Additions and Substitutions
You don’t have to use bacon and garlic. Use your imagination and add whatever you think will taste good with brussels sprouts!
Larger brussels sprouts would probably work if that’s what you have, but you would have to quarter them to keep the cook time the same. It’s better to keep the time short so the sprouts don’t brown too much.
These are great as a a side dish but they can also be tossed with pasta for a main meal. Just add a little extra olive oil and some freshly grated parmesan.
How to Make Skillet Brussels Sprouts
Season Brussels Sprouts
In a large bowl, add the brussels sprouts, 3 tablespoons of olive oil and a generous sprinkle of salt and pepper. Toss until sprouts are well coated in oil and set aside for the moment while you cook the bacon and garlic.
Cook Bacon
Set a 12-inch skillet over medium heat. I like to use cast iron but you can use just about any kind of skillet for this.
Cook the bacon until crispy, which will take about 5 minutes, then use a slotted spoon to transfer the bacon to a large bowl.
Cook Garlic
You should have some bacon grease in the pan; if it looks dry, add another tablespoon of olive oil. Add the garlic and cook until it is just starting to turn golden. This will only take about a minute so watch it closely so it doesn’t burn. When cooked, transfer with a slotted spoon to the bowl with the bacon.
Cook Brussels Sprouts
Add the brussels sprouts to the skillet along with any extra olive oil at the bottom of the bowl. Try and make sure the sprouts are in a single layer with the cut sides facing down, but don’t be too pedantic about it. You’ll probably have a little overlap, which is fine.
Cover the skillet and cook for 5-6 minutes, until sprouts are nearly tender.
Then uncover and toss sprouts. Cook for a few minutes more, until done to your liking.
Combine and Serve
Transfer sprouts a the bowl with the bacon and garlic and toss to combine. Season to taste with more salt and pepper and serve.
Skillet Brussels Sprouts with Bacon and Garlic
Ingredients
- 1 pound small brussels sprouts trimmed and halved
- 3-4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 2 slices bacon diced
- 3 cloves garlic thinly sliced
Instructions
- In a large bowl, toss the brussels sprouts with 3 tablespoons olive oil and a generous sprinkle of salt and pepper.
- Set a 12-inch skillet over medium heat (preferably cast iron). Cook the bacon until crispy, about 5 minutes, then use a slotted spoon to transfer to a large bowl.
- If there's not much bacon grease in the skillet, add 1 tablespoon of olive oil. Add the garlic and cook for about a minute until it is just starting to turn golden, then use a slotted spoon to transfer it to the bowl with the bacon.
- Add the brussels sprouts to the skillet. Try and make sure the cut sides are mostly down and keep them in as close to a single layer as possible; you'll probably have a little overlap. Cover skillet and cook for 5-6 minutes, until nearly tender.
- Uncover and toss sprouts, then cook for a few minutes more until done to your liking.
- Transfer sprouts to the bowl with the bacon and garlic and toss to combine. Season with more salt and pepper to taste.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!