Sauteed Brussels Sprouts with Bacon

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Super simple recipes like these sauteed Brussels sprouts with bacon are essential on those busy weeknights where you just don’t have the time to make a whole complicated balanced meal, but still want to get some veggies on the table. Plus…bacon, need I say more?

This recipe was originally published in August 2018. It has been updated for content, photos and I’ve added a step-by-step video.

These tender, melt-in-your-mouth braised Brussels sprouts with bacon are just incredible. Plus, it’s sooooo easy to make and mostly hands off.

Bacon, onions, garlic, wine….what more can you ask for when cooking vegetables?

All the ingredients are easy to find too – this is the perfect quick and easy weeknight side dish, but also an awesome recipe to serve for Thanksgiving dinner, or any other holiday!

Why This Recipe Works

1. Braising the brussels sprouts in a liquid of wine and chicken broth makes them melt-in-your-mouth tender;
2. The bacon adds the perfect salty, meaty flavor to the brussels sprouts;
3. It’s ready in under 30 minutes, and super easy to make.

Step By Step Instructions

**Make sure to scroll down and watch the video!

Heat the bacon grease in the skillet over medium heat and add the onions and garlic. Saute 1-2 minutes, or until the onions are soft and the garlic just starts to brown.

Add the Brussels sprouts and bacon and cook until they are lightly browned on the outside. This browning helps give them that delicious caramelized flavor.

Add the white wine and cook until the liquid is absorbed. Then add the chicken broth and pepper, bring to a simmer, lower the heat and cover. Cook until all the liquid is absorbed, about 10-15 minutes.

**Periodically check the Brussels sprouts to make sure they are not burning. If chicken broth absorbs before sprouts are tender, just add more broth.

Add salt to taste. Be careful with the salt. Bacon has plenty of salt and the sprouts likely will not need more salt, but it all depends on your taste.

Watch the Video

Expert Tips

1. Make sure the brussels sprouts are browned before adding the wine and broth – the caramelization gives them an amazing flavor!
2. Periodically check the pan while the sprouts are braising to make sure they aren’t burning. If the liquid cooks off before the brussels sprouts are tender, just add more broth;
3. Add salt to taste at the end. The bacon already has salt, so be careful when adding salt;
4. Pierce the brussels sprouts with a fork to detemerine if they are done. If the fork easily pierces them, they are done. The larger the brussels sprouts, the longer they may take to cook.

Serving Options

Make it a meal and serve the brussels sprouts with some of these favorite recipes:

• They are awesome with this Bechamel Lasagna or this creamy Mushroom Lasagna;
• Serve the alongside this Roasted Butternut Squash Soup;
• This Pumpkin Fettuccine Alfredo is incredible, and these brussels sprouts go wonderfully with it!
• And as always, they are a great Thanksgiving Day side to this delicious Herb Roasted Turkey from Dinner at the Zoo.

Frequently Asked Questions

1. How do you get the bitterness out of brussels sprouts? I find that cooking them using the recipe below eliminates any bitterness. The sugars in the white wine help to remove any bitterness. You can also saute them with a pinch of brown sugar or coconut sugar to counteract any bitterness. Roasting them will bring out the natural sugars, which is another way to eliminate bitterness.
2. Do you cut the bottom off brussels sprouts? I always trim the bottom of the brussels sprouts because it can be tough and sinewy. You don’t need to cut the whole bottom off, just up to the base of the brussels sprout.
3. How do you know if brussels sprouts are bad? By smell – bad brussels sprouts with have an unpleasant odor, similar to old cabbage.
4. Can I make braised brussels sprouts in advance? This is a great dish to make in advance. Store them in the fridge for up to 3 days. Reheat them in the microwave or in a skillet.
5. Can I freeze sauteed brussels sprouts? While you technically can freeze them, they will become mushy when thawed. Freeze in an airtight container for up to 1 month. Thaw in the fridge overnight and reheat in the microwave or in a skillet.

More Amazing Vegetable Recipes

• Crispy Oven Fried Squash (Video);
• Leek and Mushroom Tart;
• Sauteed Mushrooms (Best Ever!!!);
• Winter Roasted Vegetables;
• Korean Cauliflower Wings;
• Browse all the Vegetable Recipes!

Did you make these sauteed Brussels sprouts? Leave a comment below and let me know how they turned out!

Sauteed Brussels Sprouts with Bacon

These braised Brussels sprouts are sauteed with bacon, onions, garlic and white wine until tender and caramelized for a super simple and delicious side dish. 

5 from 1 vote

Print Rate

Course: Side Dish

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 95kcal

Author: Danielle Wolter

Ingredients

• ▢ 1 lbs. Brussels sprouts, cut in half
• ▢ 1/2 onion, chopped
• ▢ 1 garlic clove, minced
• ▢ 4 sliced cooked bacon, crumbled
• ▢ 1/4 cup dry white wine
• ▢ 1 cup chicken broth
• ▢ 1/2 tsp. black pepper
• ▢ 1 tbsp. bacon grease
• ▢ 1/2 tsp. salt (to taste)

Cook ModePrevent your screen from going dark

Instructions

• Heat the bacon grease in the skillet over medium heat and add the onions and garlic. Saute 1-2 minutes, or until the onions are soft and the garlic just starts to brown.
• Add the Brussels sprouts and bacon and cook until they are lightly browned on the outside. This browning helps give them that delicious caramelized flavor.
• Add the white wine and cook until the liquid is absorbed.
• Then add the chicken broth and pepper, bring to a simmer, lower the heat and cover. Cook until all the liquid is absorbed, about 10-15 minutes.
• Add salt to taste. Be careful with the salt. Bacon has plenty of salt and the sprouts likely will not need more salt, but it all depends on your taste.

Video

Expert Tips:

1. Make sure the brussels sprouts are browned before adding the wine and broth - the caramelization gives them an amazing flavor!
2. Periodically check the pan while the sprouts are braising to make sure they aren't burning. If the liquid cooks off before the brussels sprouts are tender, just add more broth;
3. Add salt to taste at the end. The bacon already has salt, so be careful when adding salt;
4. Pierce the brussels sprouts with a fork to determine if they are done. If the fork easily pierces them, they are done. The larger the brussels sprouts, the longer they may take to cook. 

Nutrition

Serving: 0.5cups | Calories: 95kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 417mg | Potassium: 372mg | Fiber: 3g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 67.8mg | Calcium: 38mg | Iron: 1.2mg

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