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. You get the nice, flavorful color developed from roasting, but this is done completely on the stovetop and it’s a little quicker too.
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!
These are great as 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. I also enjoy topping the leftovers with an egg for breakfast!
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.
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.
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 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. The bottoms should be a dark golden brown, but not black! The dark color is what makes these sprouts taste so good.
Uncover and toss sprouts. Cook for a few minutes more, until done to your liking.
Combine and Serve
Stir in the reserved bacon and garlic, and season to taste with salt and pepper. For best results, serve immediately.
Skillet Brussels Sprouts with Bacon and Garlic
- 1 pound brussels sprouts trimmed and halved, or quartered if large
- 3-4 tablespoons extra virgin olive oil divided
- Salt and pepper to taste
- 2 slices bacon diced
- 3 cloves garlic thinly sliced
- 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 (preferably cast iron) over medium heat. 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. Stir in the bacon and garlic, then season to taste with salt and pepper. Serve immediately.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!