Pan-Seared Sprouts with Bacon
Crispy-edged Brussels sprouts tossed with smoky bacon bits, all coming together in one hot skillet. A quick side dish that turns humble sprouts into something everyone reaches for, with a savory, slightly nutty finish from a butter baste.
For 4 servings
- prep · ~10 min
Trim and halve the Brussels sprouts.
Slice off the dry stem end of each sprout and remove any discolored outer leaves. Cut each sprout in half lengthwise through the core so they hold together.
TIPPick sprouts of similar size so they cook evenly. If some are much larger, quarter them. - fry · ~8 min
Render the bacon until crisp.
Place a large cast-iron skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is brown and crisp, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- fry · ~5 min
Sear the sprouts cut-side down.
Increase the heat to medium-high. Arrange the halved sprouts in a single layer, cut-side down, in the hot bacon fat. Let them cook undisturbed until deeply golden and caramelized on the underside, about 4 to 5 minutes.
TIPDon't move them around; that uninterrupted contact with the hot pan is what builds the crust. - steam · ~4 min
Add water and steam to finish cooking.
Add the water to the pan. It will sizzle vigorously. Immediately cover the skillet with a tight lid and let the sprouts steam for 3 to 4 minutes, until the water has evaporated and the sprouts are fork-tender but still bright green.
- mix · ~1 min
Finish with garlic, butter, and reserved bacon.
Uncover the skillet. Reduce the heat to low and add the minced garlic and butter. Stir to coat the sprouts as the butter melts, about 1 minute. Return the crispy bacon to the pan, season with salt and pepper, and toss everything together.
TIPWatch the garlic closely — it only needs 30 to 60 seconds and burns quickly. - serve
Serve immediately while hot.
Transfer the sprouts and bacon to a warm serving dish. Scrape any remaining brown bits from the pan over the top for extra flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose sprouts of similar size for even cooking; quarter any that are much larger than the rest.
- 2Don't stir the sprouts during the initial sear – the crust forms only with uninterrupted contact.
- 3Use a cast-iron skillet for the best heat retention and deepest caramelisation.
- 4Add the garlic at the very end and watch it closely; it burns in less than a minute.
- 5For extra crispiness, pat the halved sprouts dry with a paper towel before adding them to the pan.
- 6Make ahead: prep the sprouts and cut the bacon a day in advance; store separately in the fridge.
Adapt it for your goals.
Vegetarian
Omit the bacon and sear the sprouts in 2 tablespoons of olive oil instead. Add 1/4 cup of toasted walnuts or pecans at the end for a smoky, crunchy substitute.
low oilLow-oil
Use turkey bacon or shiitake mushroom strips in place of regular bacon, and reduce the butter to 1/2 tablespoon to cut down on fat while keeping the umami.
spicySpicy
Add 1/4 teaspoon of red pepper flakes along with the garlic for a gentle heat that complements the smoky bacon.
balsamic glazedBalsamic-glazed
After steaming, drizzle 1 tablespoon of balsamic vinegar over the sprouts and toss before adding the bacon for a tangy-sweet finish.
Why this is on our healthy list.
Rich in Vitamin K
Brussels sprouts are packed with vitamin K, which supports bone health and proper blood clotting.
High in Fiber
This dish provides a good amount of dietary fiber from the Brussels sprouts, aiding digestion and promoting satiety.
Source of Antioxidants
Brussels sprouts contain sulforaphane and other antioxidants that help fight oxidative stress in the body.
Moderate Protein Boost
Bacon adds a small amount of high-quality animal protein to round out the side dish.
Frequently asked questions
Frozen sprouts release too much water and won't sear properly. Stick with fresh sprouts for the best caramelization and texture.
