Zesty, crispy, and utterly irresistible—these 18 savory Brussels sprout recipes with bacon are your ticket to weeknight comfort food bliss. Perfect for cozy dinners or impressing guests, each dish transforms humble sprouts into crave-worthy delights. Ready to elevate your cooking game? Let’s dive into these mouthwatering creations!
Roasted Brussel Sprouts with Crispy Bacon
Get ready for a side dish that steals the spotlight. Roasted brussel sprouts transform with crispy bacon, creating a perfect balance of savory and sweet. It’s an easy, crowd-pleasing recipe for any night of the week.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 1/2 lbs brussel sprouts, trimmed and halved
– 6 slices thick-cut bacon, chopped into 1/2-inch pieces
– 3 tbsp olive oil, or any neutral oil
– 2 tbsp pure maple syrup
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1/4 tsp red pepper flakes, optional for heat
Instructions
1. Preheat your oven to 400°F and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Place the halved brussel sprouts and chopped bacon on the prepared baking sheet in a single layer to ensure even cooking.
3. Drizzle the olive oil and maple syrup evenly over the sprouts and bacon, then sprinkle with salt, black pepper, and red pepper flakes if using.
4. Toss everything thoroughly with your hands or tongs until all pieces are well-coated, which helps the bacon render and the sprouts caramelize.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sprouts are tender with charred edges and the bacon is crispy.
6. Remove the baking sheet from the oven and let it rest for 2-3 minutes before serving to allow flavors to meld.
7. Transfer to a serving dish, scraping up any crispy bits from the pan for added texture.
Buttery roasted sprouts and crunchy bacon create a savory-sweet combo that’s irresistible. The maple syrup caramelizes into a sticky glaze, while the bacon fat infuses every bite. Serve it warm as a side or toss with pasta for a hearty main dish.
Brussel Sprout and Bacon Hash
Nothing beats a hearty breakfast hash that transforms humble ingredients into a savory masterpiece. Need a quick, satisfying meal that feels special? This Brussel Sprout and Bacon Hash delivers crispy textures and smoky flavors in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 6 slices thick-cut bacon, chopped (or use pancetta)
– 1 lb Brussel sprouts, trimmed and halved (quartered if large)
– 1 large yellow onion, diced
– 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 3 tbsp olive oil (or any neutral oil)
– 4 large eggs
– 1 tsp smoked paprika
– ½ tsp garlic powder
– Salt and black pepper, to taste (adjust as needed)
Instructions
1. Heat a large cast-iron skillet over medium-high heat. Add chopped bacon and cook for 5–7 minutes until crispy and fat renders, stirring occasionally. Tip: Render bacon slowly to avoid burning.
2. Transfer cooked bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tbsp bacon fat in the skillet.
3. Add diced potatoes to the skillet in a single layer. Cook undisturbed for 4 minutes until golden brown on one side, then flip and cook another 4 minutes until tender.
4. Stir in diced onion and cook for 3 minutes until translucent, scraping any browned bits from the skillet bottom.
5. Add Brussel sprout halves cut-side down. Cook without stirring for 4 minutes to develop a deep sear, then toss and cook another 3 minutes until tender-crisp.
6. Sprinkle smoked paprika, garlic powder, salt, and pepper over the hash. Stir to coat evenly and cook for 1 minute to bloom spices. Tip: Blooming spices enhances flavor depth.
7. Return crispy bacon to the skillet and toss to combine. Create 4 small wells in the hash using a spoon.
8. Crack one egg into each well. Cover the skillet and cook for 4–5 minutes until egg whites are set but yolks remain runny, or to desired doneness. Tip: Covering ensures even egg cooking without flipping.
9. Remove from heat and let rest for 2 minutes before serving.
Just serve this hash straight from the skillet for a rustic presentation. The potatoes and Brussel sprouts develop a satisfying crispness against the creamy egg yolks, while the smoky bacon ties everything together. Try topping it with shredded sharp cheddar or a drizzle of hot sauce for an extra kick.
Garlic Parmesan Brussel Sprouts with Bacon
Finally, a Brussels sprouts recipe that converts skeptics into believers. These crispy, savory bites are packed with garlic, Parmesan, and bacon for a side dish that might just steal the spotlight from the main course. They’re quick to prepare and deliver maximum flavor with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb Brussels sprouts, trimmed and halved (or quartered if large)
– 4 slices thick-cut bacon, chopped (or use pre-cooked to save time)
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced (adjust to taste)
– 1/4 cup grated Parmesan cheese (freshly grated works best)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for a kick)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large skillet over medium heat, cook the chopped bacon for 8–10 minutes until crispy, then transfer it to a paper towel-lined plate, leaving the bacon fat in the skillet.
3. Add the olive oil to the skillet with the bacon fat and heat over medium-high until shimmering, about 1 minute.
4. Place the Brussels sprouts cut-side down in the skillet and cook undisturbed for 5–6 minutes until golden brown and slightly charred.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Transfer the Brussels sprouts and garlic mixture to the prepared baking sheet, spreading them in a single layer to ensure even roasting.
7. Season with salt, black pepper, and red pepper flakes if using, then roast in the oven for 15–18 minutes until tender and crispy at the edges.
8. Remove from the oven and immediately sprinkle with grated Parmesan cheese and the cooked bacon, tossing gently to combine while hot so the cheese melts slightly.
9. Serve warm directly from the baking sheet or transfer to a serving dish.
Vibrantly crispy on the outside and tender within, these sprouts offer a savory punch from the garlic and salty bacon. The Parmesan adds a nutty richness that melts into every bite. For a creative twist, top with a squeeze of lemon juice or serve alongside grilled chicken for a complete meal.
Maple Glazed Brussel Sprouts with Bacon
Kick off your holiday side dish game with these irresistible Maple Glazed Brussel Sprouts with Bacon. They transform a simple vegetable into a sweet, savory, and crispy delight. Perfect for any gathering or weeknight upgrade.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
– 6 slices thick-cut bacon, chopped (or use pre-cooked for less fat)
– 3 tbsp pure maple syrup (adjust for sweetness)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp apple cider vinegar
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the halved Brussels sprouts on a large baking sheet.
3. Drizzle the olive oil over the sprouts and toss to coat evenly.
4. Spread the sprouts in a single layer on the baking sheet.
5. Roast in the preheated oven for 15 minutes, until they start to brown.
6. While roasting, cook the chopped bacon in a skillet over medium heat for 8-10 minutes until crispy.
7. Remove the bacon from the skillet and drain on paper towels, reserving 1 tbsp of bacon fat.
8. In a small bowl, whisk together the maple syrup, apple cider vinegar, salt, and pepper.
9. After 15 minutes, remove the baking sheet from the oven and sprinkle the crispy bacon over the sprouts.
10. Pour the maple syrup mixture and reserved bacon fat over the sprouts and bacon.
11. Toss everything gently to combine and coat evenly.
12. Return the baking sheet to the oven and roast for another 10 minutes, until the glaze is bubbly and caramelized.
13. Remove from the oven and let cool for 2-3 minutes before serving.
14. Plate the sprouts immediately while warm.
Perfectly caramelized edges meet a sticky-sweet glaze in every bite. The bacon adds a smoky crunch that balances the sprouts’ natural bitterness. Serve them hot alongside roasted chicken or as a standout holiday side that steals the show.
Brussel Sprout and Bacon Stir-Fry
Savory and satisfying, this Brussel Sprout and Bacon Stir-Fry transforms a simple side into a hearty meal. It’s quick, packed with flavor, and perfect for busy weeknights. You’ll love the crispy bacon and tender-crisp sprouts.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 6 slices thick-cut bacon, chopped (or use regular bacon)
– 1 lb Brussel sprouts, trimmed and halved
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp honey (adjust to taste)
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste
Instructions
1. Heat a large skillet or wok over medium-high heat.
2. Add chopped bacon to the dry skillet. Cook for 5–7 minutes, stirring occasionally, until crispy and browned.
3. Tip: Render the bacon fat fully for maximum flavor and crispiness.
4. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
5. Leave about 2 tablespoons of bacon fat in the skillet; discard any excess.
6. Add olive oil to the skillet and heat over medium-high until shimmering.
7. Place Brussel sprouts cut-side down in the skillet. Cook undisturbed for 4–5 minutes until deeply browned.
8. Tip: Avoid overcrowding the skillet to ensure even browning on the sprouts.
9. Stir the sprouts and add minced garlic. Cook for 1 minute until fragrant.
10. Pour in soy sauce and honey, stirring to coat the sprouts evenly.
11. Add red pepper flakes if using, and season with salt and black pepper.
12. Return the cooked bacon to the skillet and toss everything together for 1–2 minutes until heated through.
13. Tip: Taste and adjust seasoning with more soy sauce or honey before serving.
14. Remove from heat immediately.
Delightfully balanced, this dish offers a mix of crispy bacon, tender-crisp sprouts, and a savory-sweet glaze. Serve it over steamed rice or quinoa for a complete meal, or enjoy it as a standout side with roasted chicken.
Bacon-Wrapped Brussel Sprouts
Zesty and savory, these bacon-wrapped Brussels sprouts transform a humble vegetable into a crave-worthy side. They’re perfect for holiday gatherings or an easy weeknight upgrade. The combination of crispy bacon and tender sprouts is simply irresistible.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb fresh Brussels sprouts, trimmed and halved (choose similar sizes for even cooking)
– 8 slices thick-cut bacon, cut in half crosswise (applewood-smoked adds great flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp pure maple syrup (the real stuff, not pancake syrup)
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp kosher salt (adjust based on bacon saltiness)
Instructions
1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, garlic powder, black pepper, and kosher salt until evenly coated.
3. Wrap each Brussels sprout half tightly with one half-slice of bacon, securing the end underneath the sprout to prevent unwrapping.
4. Arrange the wrapped sprouts seam-side down on the prepared baking sheet, ensuring they are not touching for maximum crispiness.
5. Bake at 400°F for 20-25 minutes, flipping each sprout halfway through, until the bacon is crispy and the sprouts are fork-tender.
6. For extra crispness, broil on high for 1-2 minutes at the end, watching closely to prevent burning.
7. Transfer the sprouts to a serving plate using tongs and let them rest for 5 minutes before serving to allow flavors to settle.
Unbelievably crispy bacon gives way to tender, slightly sweet sprouts inside. The maple glaze caramelizes into a sticky, savory-sweet coating that clings to every bite. Serve them hot with a drizzle of balsamic reduction or alongside a creamy dip for a party-ready appetizer.
Brussel Sprout and Bacon Quiche
Often overlooked, this savory quiche transforms humble ingredients into a showstopper. Perfect for brunch or a light dinner, it’s a crowd-pleaser that comes together with minimal fuss. The combination of crispy bacon and tender Brussels sprouts creates a satisfying balance in every bite.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pre-made pie crust (9-inch, thawed if frozen)
– 6 slices thick-cut bacon, chopped (or use pancetta for a different flavor)
– 1 cup Brussels sprouts, trimmed and thinly sliced (about 8–10 sprouts)
– 1 small yellow onion, finely diced
– 4 large eggs
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 cup shredded Gruyère cheese (or Swiss cheese as a substitute)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp ground nutmeg (optional, adds warmth)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pre-made pie crust in a 9-inch pie dish, pressing it gently into the edges.
3. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8–10 minutes. Tip: Render the fat slowly to avoid burning.
4. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
5. In the same skillet with the bacon fat, add the diced onion and cook until softened, about 5 minutes.
6. Add the thinly sliced Brussels sprouts to the skillet and sauté until tender and lightly browned, about 6–8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
7. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until fully combined.
8. Spread the cooked bacon, onion, and Brussels sprouts evenly over the bottom of the pie crust.
9. Sprinkle the shredded Gruyère cheese over the vegetable and bacon mixture.
10. Pour the egg and cream mixture over the filling in the pie crust.
11. Bake the quiche in the preheated oven for 45 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife into the center; it should come out clean.
12. Remove the quiche from the oven and let it cool for 10 minutes before slicing.
Makes a delightful meal with a flaky crust and creamy interior. The smoky bacon pairs beautifully with the earthy Brussels sprouts, while the Gruyère adds a rich, nutty depth. Serve it warm with a simple green salad for a complete, comforting dish that’s sure to impress.
Honey Balsamic Brussel Sprouts with Bacon
Even the most skeptical eaters will be won over by these crispy, caramelized sprouts. The sweet-tangy glaze and smoky bacon create an irresistible side dish that’s perfect for holidays or weeknights. You’ll want to make a double batch—they disappear fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb Brussels sprouts, trimmed and halved (choose similar sizes for even cooking)
– 4 slices thick-cut bacon, chopped (or use regular bacon; thick-cut adds more texture)
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp balsamic vinegar
– 2 tbsp honey
– 1/2 tsp salt (adjust based on bacon saltiness)
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for a hint of heat)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
3. Spread sprouts in a single layer on the baking sheet, cut-side down, to maximize browning.
4. Bake for 15 minutes at 400°F until sprouts start to soften and edges turn golden.
5. While sprouts bake, cook chopped bacon in a skillet over medium heat for 5–7 minutes until crispy, then drain on paper towels.
6. In a small bowl, whisk balsamic vinegar and honey until smooth; set aside.
7. Remove sprouts from oven, sprinkle bacon and red pepper flakes over them, and drizzle with the honey-balsamic mixture.
8. Toss everything gently on the baking sheet to coat evenly.
9. Return to oven and bake for 8–10 more minutes at 400°F until glaze is sticky and sprouts are tender-crisp.
10. Let cool for 2–3 minutes before serving to allow flavors to meld.
Layers of flavor come through in every bite—crispy bacon bits, caramelized sprouts, and a glossy glaze that’s not too sweet. Serve them warm as a standout side with roasted chicken or toss leftovers into a grain bowl for a quick lunch upgrade.
Brussel Sprout and Bacon Pasta
Get ready for a savory pasta dish that transforms humble ingredients into a comforting meal. Golden Brussels sprouts and crispy bacon create a rich flavor base, while Parmesan adds a salty finish. This recipe comes together quickly for a satisfying weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 8 oz dried pasta (like fusilli or penne)
– 6 slices thick-cut bacon, chopped
– 1 lb Brussels sprouts, trimmed and halved
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp olive oil
– Salt and black pepper, to season
– 1/4 tsp red pepper flakes, optional for heat
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz dried pasta and cook according to package directions until al dente, about 10–12 minutes.
3. While pasta cooks, heat a large skillet over medium heat and add 6 slices chopped bacon.
4. Cook bacon until crispy, about 5–7 minutes, stirring occasionally.
5. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tbsp bacon fat in the skillet.
6. Add 1 lb halved Brussels sprouts to the skillet, cut-side down, and cook undisturbed for 4 minutes to develop a golden sear.
7. Stir Brussels sprouts and cook for another 4 minutes until tender but still slightly crisp.
8. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes (if using) to the skillet, cooking for 1 minute until fragrant.
9. Pour in 1/2 cup heavy cream and bring to a simmer over medium heat, stirring to combine.
10. Drain the cooked pasta, reserving 1/2 cup pasta water.
11. Add drained pasta and crispy bacon to the skillet, tossing to coat in the sauce.
12. Stir in 1/2 cup grated Parmesan cheese until melted, adding reserved pasta water as needed to loosen the sauce.
13. Season with salt and black pepper to taste, then remove from heat.
14. Serve immediately, topped with extra Parmesan.
Now, enjoy this dish where the Brussels sprouts offer a tender bite against the crispy bacon. Nutty Parmesan melds with the creamy sauce for a balanced, savory flavor. Try serving it with a sprinkle of fresh herbs or alongside a simple green salad for a complete meal.
Brussel Sprout and Bacon Skewers
Unlock a crowd-pleasing appetizer with minimal effort—these skewers transform humble Brussels sprouts into crispy, smoky bites. Perfect for game day or holiday gatherings, they come together quickly with just a few ingredients. You’ll love the savory-sweet balance from the bacon and maple glaze.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb Brussels sprouts, trimmed and halved (choose similar-sized sprouts for even cooking)
– 8 slices thick-cut bacon, cut into 1-inch pieces (use applewood-smoked for extra flavor)
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp pure maple syrup (adjust sweetness to preference)
– 1 tsp garlic powder
– ½ tsp black pepper
– ½ tsp salt (use kosher salt for better seasoning control)
– 8 wooden skewers, soaked in water for 30 minutes (prevents burning)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss Brussels sprouts and bacon pieces with olive oil, maple syrup, garlic powder, black pepper, and salt in a large bowl until evenly coated.
3. Thread Brussels sprouts and bacon alternately onto soaked skewers, leaving small gaps for air circulation.
4. Arrange skewers in a single layer on the prepared baking sheet, ensuring they don’t touch.
5. Bake for 10 minutes, then flip skewers using tongs for even browning.
6. Bake for another 8–10 minutes until bacon is crispy and Brussels sprouts are tender with charred edges.
7. Remove from oven and let rest for 3 minutes before serving to allow flavors to meld.
Zesty caramelized edges contrast with tender sprouts, while the bacon adds a salty crunch. Drizzle with extra maple syrup for a glossy finish or serve alongside a creamy dip like ranch. These skewers shine as a standalone snack or paired with grilled meats for a hearty meal.
Cheesy Brussel Sprouts with Bacon
Forget boring vegetables—this Cheesy Brussels Sprouts with Bacon recipe transforms a simple side into a crave-worthy dish. Crispy bacon and melted cheese make it irresistible, perfect for holidays or weeknights when you need something special fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb Brussels sprouts, trimmed and halved
– 4 slices thick-cut bacon, chopped (or use pre-cooked to save time)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt (adjust to taste)
– 1 cup shredded sharp cheddar cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, black pepper, and salt until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down to maximize browning.
4. Bake for 15 minutes, then remove from the oven and flip the sprouts with a spatula for even cooking.
5. Sprinkle the chopped bacon evenly over the Brussels sprouts on the baking sheet.
6. Return the baking sheet to the oven and bake for 5 more minutes, until the bacon is crispy and the sprouts are tender.
7. Remove from the oven and immediately top with shredded cheddar and grated Parmesan cheese.
8. Place the baking sheet back in the oven for 2–3 minutes, just until the cheese is fully melted and bubbly.
9. Let the dish rest for 2 minutes before serving to allow the cheese to set slightly.
Delightfully crispy Brussels sprouts pair with smoky bacon and a gooey cheese blanket in every bite. The sharp cheddar adds a tangy punch, while the Parmesan provides a salty finish—try serving it straight from the baking sheet for a rustic presentation or alongside grilled chicken for a complete meal.
Brussel Sprout and Bacon Soup
Kick off your cozy season with this hearty Brussel Sprout and Bacon Soup. Keep it simple with minimal prep and maximum flavor. Perfect for chilly evenings when you crave something satisfying yet straightforward.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 6 slices thick-cut bacon, chopped (or use pancetta for a richer flavor)
– 1 lb Brussels sprouts, trimmed and halved (choose firm, bright green sprouts)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 4 cups chicken broth (low-sodium preferred, adjust salt later)
– 1 cup heavy cream (or half-and-half for a lighter version)
– 2 tbsp unsalted butter (or olive oil as an alternative)
– 1 tsp dried thyme (fresh thyme sprigs work too)
– Salt and black pepper to taste (start with 1/2 tsp salt)
Instructions
1. Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook for 8-10 minutes until crispy, stirring occasionally to prevent burning.
2. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tbsp of bacon fat in the pot.
3. Add the diced onion to the pot and sauté in the bacon fat for 5 minutes until softened and translucent, stirring frequently.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Add the halved Brussels sprouts to the pot and cook for 6-8 minutes, stirring occasionally, until they start to brown slightly at the edges.
6. Pour in the chicken broth and add the dried thyme, scraping up any browned bits from the bottom of the pot with a wooden spoon for extra flavor.
7. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes until the Brussels sprouts are tender when pierced with a fork.
8. Use an immersion blender to puree the soup directly in the pot until smooth, or transfer in batches to a countertop blender, blending carefully while hot.
9. Stir in the heavy cream and unsalted butter, heating for 3-4 minutes until warmed through but not boiling to avoid curdling.
10. Season with salt and black pepper, tasting and adjusting as needed, then stir in half of the reserved crispy bacon.
Enjoy this soup’s velvety texture that balances the earthy Brussels sprouts with smoky bacon. Each spoonful offers a creamy richness, ideal for dipping crusty bread or topping with the remaining bacon for crunch. Experiment by adding a sprinkle of grated Parmesan or a dash of hot sauce to personalize it to your taste.
Brussel Sprout and Bacon Pizza
Kick off your weeknight dinner with this savory, smoky pizza that transforms humble Brussels sprouts into a crispy, caramelized topping. Crispy bacon adds salty richness, while a creamy sauce base ties everything together. It’s a crowd-pleaser that comes together fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb pizza dough (store-bought or homemade, at room temperature for easier stretching)
– 1/2 cup whole-milk ricotta cheese (or substitute with mascarpone for extra richness)
– 1/4 cup grated Parmesan cheese
– 8 oz Brussels sprouts, trimmed and thinly sliced (about 2 cups; slice vertically for more surface area)
– 6 slices thick-cut bacon, chopped into 1/2-inch pieces
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1/2 tsp red pepper flakes (optional, for a spicy kick)
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. In a large skillet over medium-high heat, cook the chopped bacon until crispy, about 5–7 minutes, stirring occasionally. Tip: Render the bacon fat fully for maximum crispiness.
3. Transfer the cooked bacon to a paper towel-lined plate, leaving 1 tablespoon of bacon fat in the skillet.
4. Add the sliced Brussels sprouts to the skillet with the reserved bacon fat. Sauté over medium-high heat until tender and lightly charred, about 5–6 minutes, stirring frequently. Tip: Don’t overcrowd the skillet to ensure even browning.
5. Season the Brussels sprouts with garlic powder, red pepper flakes (if using), salt, and black pepper. Remove from heat and set aside.
6. On a lightly floured surface, stretch the pizza dough into a 12-inch round. Transfer to a piece of parchment paper.
7. Spread the ricotta cheese evenly over the dough, leaving a 1/2-inch border around the edges.
8. Sprinkle the cooked Brussels sprouts and crispy bacon evenly over the ricotta layer.
9. Drizzle the pizza with olive oil and top with grated Parmesan cheese.
10. Carefully transfer the pizza (on the parchment paper) to the preheated pizza stone or baking sheet. Bake for 12–15 minutes, until the crust is golden brown and the edges are crisp. Tip: Rotate the pizza halfway through baking for even cooking.
11. Remove from the oven and let cool for 2–3 minutes before slicing.
Zesty and satisfying, this pizza delivers a perfect crunch from the charred sprouts against the creamy ricotta base. The smoky bacon bits melt into each bite, creating a balanced umami flavor. Serve it sliced into wedges with a side salad for a complete meal, or enjoy leftovers cold—the flavors deepen overnight.
Brussel Sprout and Bacon Casserole
Roasting transforms Brussels sprouts from bitter to sweet, and when paired with smoky bacon and creamy cheese, you get a comforting casserole that’s perfect for chilly nights. This one-dish wonder requires minimal prep but delivers maximum flavor, making it an ideal side for holiday dinners or weeknight meals.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
– 6 slices thick-cut bacon, chopped (use kitchen shears for easy cutting)
– 1 cup heavy cream (substitute half-and-half for a lighter version)
– 1 cup shredded sharp cheddar cheese (pre-shredded works fine)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
– 1/4 tsp salt (add more after baking if needed)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with olive oil or non-stick spray.
2. Place the halved Brussels sprouts in the prepared baking dish in a single layer, cut-side down for better browning.
3. Drizzle 2 tbsp olive oil evenly over the Brussels sprouts, then sprinkle with 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt.
4. Toss the Brussels sprouts gently with your hands to coat them thoroughly in the oil and seasonings.
5. Roast the Brussels sprouts in the preheated oven for 20 minutes, until they start to soften and edges turn golden brown.
6. While roasting, cook 6 slices chopped bacon in a skillet over medium heat for 8-10 minutes, stirring occasionally, until crispy.
7. Remove the skillet from heat and transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
8. After 20 minutes, remove the baking dish from the oven and sprinkle the crispy bacon evenly over the roasted Brussels sprouts.
9. Pour 1 cup heavy cream over the Brussels sprouts and bacon, ensuring it spreads to cover the bottom of the dish.
10. Top evenly with 1 cup shredded cheddar cheese and 1/2 cup grated Parmesan cheese, pressing lightly to adhere.
11. Return the dish to the oven and bake for an additional 25 minutes at 375°F, until the cheese is bubbly and golden brown.
12. Let the casserole rest for 5 minutes before serving to allow the cream to thicken slightly.
Out of the oven, this casserole boasts a creamy, velvety texture with crispy bacon bits and tender Brussels sprouts that melt in your mouth. The sharp cheddar and Parmesan create a rich, savory crust that contrasts beautifully with the sweet roasted vegetables. For a creative twist, serve it topped with a fried egg for breakfast or alongside grilled chicken for a hearty dinner.
Brussel Sprout and Bacon Salad
This savory salad transforms roasted Brussels sprouts and crispy bacon into a hearty, satisfying dish. Tossed with a tangy maple-mustard dressing, it’s a perfect balance of sweet, salty, and smoky flavors that works as a standout side or a light main course.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs Brussels sprouts, trimmed and halved
– 6 slices thick-cut bacon, chopped
– 3 tbsp olive oil, or any neutral oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper, freshly ground
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1/4 cup dried cranberries, for a sweet contrast
– 1/4 cup chopped pecans, toasted for extra crunch
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Place the halved Brussels sprouts and chopped bacon on the baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
3. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sprouts are tender and caramelized at the edges and the bacon is crispy. Tip: For extra crispiness, spread everything in a single layer without overcrowding.
4. While roasting, whisk together the remaining 1 tablespoon of olive oil, maple syrup, Dijon mustard, and apple cider vinegar in a small bowl until smooth. Tip: Adjust the mustard amount if you prefer a sharper or milder dressing.
5. Remove the baking sheet from the oven and let the mixture cool slightly for 5 minutes to prevent the dressing from wilting the sprouts.
6. Transfer the roasted Brussels sprouts and bacon to a large serving bowl. Pour the dressing over the top and toss gently to combine.
7. Add the dried cranberries and toasted pecans to the bowl, then toss once more to distribute evenly. Tip: Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant for maximum flavor.
8. Serve immediately while warm. Keep leftovers refrigerated in an airtight container for up to 2 days, though the texture is best fresh.
Kaleidoscopic in texture, this salad offers a delightful crunch from the pecans, a chewy bite from the cranberries, and a tender-crisp base from the roasted sprouts. The smoky bacon and sweet-tangy dressing create a complex flavor profile that pairs wonderfully with grilled chicken or as a festive holiday side. For a creative twist, top it with crumbled goat cheese or serve it over a bed of quinoa to make it a complete meal.
Brussel Sprout and Bacon Tacos
Mixing crispy bacon with caramelized Brussels sprouts creates a savory taco filling that’s both hearty and surprisingly quick to assemble. This recipe transforms simple ingredients into a flavorful weeknight meal with minimal fuss. You’ll love the smoky, salty crunch paired with soft tortillas.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 8 corn tortillas (or flour tortillas for a softer wrap)
– 1 lb Brussels sprouts, trimmed and halved (slice larger ones into quarters for even cooking)
– 6 slices thick-cut bacon, chopped into ½-inch pieces (use regular-cut if you prefer less fat)
– 1 medium red onion, thinly sliced (yellow onion works too)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1 tsp smoked paprika (adds a deep smoky flavor)
– ½ tsp garlic powder (or 2 fresh garlic cloves, minced)
– ¼ tsp black pepper (freshly ground for best taste)
– ¼ cup sour cream (or Greek yogurt for a tangy twist)
– ¼ cup crumbled cotija cheese (substitute feta or queso fresco)
– Fresh cilantro leaves for garnish (optional, omit if you dislike cilantro)
– Lime wedges for serving (squeeze over tacos to brighten flavors)
Instructions
1. Preheat a large skillet over medium-high heat (about 375°F) for 2 minutes until hot.
2. Add chopped bacon to the dry skillet and cook for 6–8 minutes, stirring occasionally, until crispy and browned.
3. Transfer cooked bacon to a paper towel-lined plate using a slotted spoon, leaving 1 tbsp bacon fat in the skillet.
4. Add olive oil to the skillet with the bacon fat and heat for 30 seconds until shimmering.
5. Place Brussels sprouts cut-side down in the skillet and cook undisturbed for 4 minutes to develop a deep golden-brown sear.
6. Flip Brussels sprouts with tongs and add sliced red onion, cooking for another 5 minutes until onions are soft and sprouts are tender.
7. Sprinkle smoked paprika, garlic powder, and black pepper over the vegetables, stirring to coat evenly for 1 minute.
8. Return cooked bacon to the skillet, mixing with the vegetables for 1 minute to warm through, then remove from heat.
9. Warm tortillas in a separate dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
10. Assemble tacos by dividing the Brussels sprout and bacon mixture evenly among the tortillas.
11. Top each taco with a dollop of sour cream, a sprinkle of cotija cheese, and fresh cilantro leaves if using.
12. Serve immediately with lime wedges on the side for squeezing.
Unwrap these tacos to experience a satisfying contrast of textures—crispy bacon and caramelized sprouts against soft, warm tortillas. The smoky paprika and tangy cotija cheese balance the richness, making each bite flavorful without being heavy. For a creative twist, try serving them with a side of pickled jalapeños or avocado slices to add extra freshness and heat.
Brussel Sprout and Bacon Frittata
Oven-baked frittatas make weekday breakfasts effortless. This version combines crispy bacon with caramelized Brussels sprouts for a savory, protein-packed meal. It’s ready in under 30 minutes, perfect for feeding a crowd or meal prepping.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 6 large eggs
– 1/2 cup whole milk
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 4 slices thick-cut bacon, chopped
– 1 tbsp olive oil (or any neutral oil)
– 1 cup Brussels sprouts, trimmed and thinly sliced
– 1/2 cup shredded sharp cheddar cheese
– 1 tbsp unsalted butter
Instructions
1. Preheat oven to 375°F.
2. Whisk eggs, milk, salt, and pepper in a medium bowl until fully combined; set aside.
3. Cook chopped bacon in a 10-inch oven-safe skillet over medium heat for 5–7 minutes until crispy, stirring occasionally.
4. Transfer bacon to a paper towel-lined plate using a slotted spoon, leaving 1 tbsp bacon fat in the skillet.
5. Add olive oil to the skillet with the bacon fat.
6. Sauté sliced Brussels sprouts in the skillet for 4–5 minutes until lightly browned and tender, stirring frequently.
7. Tip: Spread sprouts evenly in the skillet to ensure even cooking.
8. Sprinkle cooked bacon and shredded cheddar cheese over the sprouts in the skillet.
9. Pour the egg mixture evenly over the ingredients in the skillet.
10. Cook on the stovetop over medium-low heat for 3–4 minutes until edges just begin to set.
11. Dot the top with small pieces of unsalted butter.
12. Transfer the skillet to the preheated oven and bake for 10–12 minutes until the center is fully set and no longer jiggles.
13. Tip: Check doneness by inserting a knife into the center; it should come out clean.
14. Remove from oven and let rest for 5 minutes before slicing.
15. Tip: Resting allows the frittata to firm up for cleaner slices.
This frittata emerges with a golden-brown top and a fluffy, custardy interior. The Brussels sprouts add a slight crunch, while the bacon provides smoky saltiness. Try serving it warm with a dollop of sour cream or chilled for a quick grab-and-go breakfast.
Brussel Sprout and Bacon Dip
Dive into this savory dip that transforms roasted Brussels sprouts and crispy bacon into a creamy, crowd-pleasing appetizer. It’s perfect for holiday gatherings or game day, balancing smoky, salty, and slightly sweet flavors. You’ll need about 30 minutes from start to finish.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb Brussels sprouts, trimmed and halved
– 6 slices thick-cut bacon, chopped
– 1 cup sour cream
– 8 oz cream cheese, softened
– 1/2 cup mayonnaise
– 1/2 cup shredded Parmesan cheese
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust to taste)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper on the baking sheet, spreading them in a single layer for even roasting.
3. Roast the Brussels sprouts in the oven for 15–20 minutes until they are tender and lightly browned at the edges.
4. While roasting, cook the chopped bacon in a skillet over medium heat for 8–10 minutes until crispy, then drain on paper towels.
5. In a large mixing bowl, combine sour cream, softened cream cheese, mayonnaise, minced garlic, and shredded Parmesan cheese, stirring until smooth.
6. Once the Brussels sprouts are done, let them cool slightly, then chop them into smaller pieces for easier blending into the dip.
7. Fold the chopped Brussels sprouts and crispy bacon into the creamy mixture until evenly distributed.
8. Transfer the dip to an oven-safe dish and bake at 350°F for 10–15 minutes until bubbly and lightly golden on top.
9. Let the dip cool for 5 minutes before serving to allow the flavors to meld and prevent burning.
10. Serve warm with crackers, toasted bread, or vegetable sticks for dipping.
Look for a creamy texture with chunks of tender Brussels sprouts and crunchy bacon bits throughout. The smoky bacon pairs beautifully with the slight bitterness of the roasted sprouts, creating a rich, savory flavor. Try spreading it on crostini or using it as a topping for baked potatoes to elevate your meal.
Summary
Deliciously, these 18 savory Brussels sprout recipes with bacon prove this veggie is a star! From cozy sides to hearty mains, there’s a dish for every home cook. We’d love to hear which recipe becomes your family favorite—drop a comment below and share this roundup on Pinterest to spread the bacon love!
