Many picky eaters avoid certain vegetables, and Brussels sprouts often get an undeserved bad reputation. This Garlic Brussels Sprouts with Crispy Bacon recipe changes minds by pairing savory, aromatic garlic with crisp, salty bacon for a side everyone will love.
The recipe balances bold flavors and contrasting textures: garlic lightly browns and flavors the oil and butter, bacon crisps and adds richness, and the Brussels sprouts become tender and slightly caramelized. It’s a straightforward dish that works for weeknight dinners or holiday tables.
Simple to prepare and full of flavor, this dish delivers crunchy bacon, fragrant garlic, and perfectly cooked Brussels sprouts. The method ensures the bacon crisps without burning and the sprouts cook through without becoming mushy, resulting in a satisfying, nutritious side.
FAQ:
Q: What’s the most important step? A: Cook the bacon and Brussels sprouts over moderate heat and monitor them closely. Slow, steady cooking helps the bacon crisp evenly and allows the sprouts to become tender without drying out. Plan for about 10–14 minutes for proper texture.
Q: Can I adapt this for dietary restrictions? A: Yes. For a vegetarian or vegan version, omit the bacon and use an extra tablespoon of olive oil or a plant-based butter substitute. Add toasted nuts or smoked tofu for savory texture if desired.
Q: How should the garlic and bacon be cooked? A: Cook the bacon in a skillet until evenly browned and crisp, then remove and drain. Sauté the garlic in a mix of butter and olive oil over medium heat until golden, about 3–5 minutes. This releases the garlic’s flavor without burning it.
Q: Can I add other vegetables? A: Absolutely. Sliced onions or mushrooms pair well and can be added when you add the sprouts. Adjust cooking time to ensure everything becomes tender and flavorful.
Garlic Brussels Sprouts with Crispy Bacon
3.7 from 23 votes
A flavorful side that pairs crisped bacon and golden garlic with tender Brussels sprouts. Easy to prepare and ideal for everyday meals or special occasions.
4
servings
15
minutes
15
minutes
30
minutes
Ingredients
-
1 1/2 pounds fresh Brussels sprouts
-
8 slices bacon
-
1 teaspoon butter
-
2 teaspoons olive oil
-
4 cloves garlic, chopped
-
1/2 cup reduced-sodium chicken broth
-
1/4 teaspoon salt
-
1/8 teaspoon ground black pepper
-
2 teaspoons butter
Directions
- Trim the stem end of each Brussels sprout and cut a small “X” into the core to help them cook evenly. Set aside.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Transfer to paper towels to drain and cool, then crumble.
- In the same or a clean large skillet, heat 1 teaspoon butter with the olive oil over medium heat. Add the chopped garlic and cook, stirring, until fragrant and lightly golden, about 3–5 minutes. Add the Brussels sprouts and toss to coat. Stir in the chicken broth, salt, and black pepper. Cover and cook until the sprouts are tender when pierced with a fork, about 12–14 minutes. Drain any excess liquid.
- Stir in the remaining 2 teaspoons of butter until melted. Fold in the crumbled bacon, adjust seasoning if needed, and serve warm.