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    Home » Recipes » Christmas

    Pan Fried Brussels Sprouts with Bacon

    Published: Nov 1, 2021 · Modified: Nov 17, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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    Pan fried brussels sprouts pin image.

    Easy pan fried brussels sprouts with smoky bacon and balsamic drizzle! The perfect vegetable side dish for Christmas and Thanksgiving!

    Pan fried brussels sprouts with crispy bacon.
    Pan-Fried Brussels Sprouts

    You'll never again need to endure soggy mushy sprouts with these beautifully tender pan-fried Brussels sprouts with bacon!

    Pan frying Brussels sprouts ensure that they are beautifully caramelised on the outside and perfectly tender on the inside!

    👩‍🍳 Have an air fryer? Try my crispy air fryer brussels sprouts too!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredients
    • 🔪 Instructions
    • 💭 Top tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ FAQs
    • 😋 More delicious side dishes!
    • Recipe

    ✔️ Why you'll love this recipe!

    Here's why this is the best Brussels sprouts recipe!

    • Quick and easy to make.
    • Pan fried not boiled.
    • Salty bacon complements the Brussels sprouts.
    • Caramelised on the outside, tender in the middle.
    • Perfect as a Christmas side dish.

    🛒 Ingredients

    Ingredients for pan fried Brussels sprouts with bacon.
    • Brussels Sprouts - trimmed and halved. I like to use small button sprouts for this recipe, but if your sprouts are particularly large, quarter them.
    • Bacon Lardons - use smoked lardons for more flavour.
    • Garlic - 2 cloves, peeled and finely chopped.
    • Olive Oil - for frying.
    • Balsamic Vinegar - for drizzling.
    • Salt - for seasoning.
    • Water

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    Step 1: Heat the oil in a pan (with lid) and fry the bacon lardons until crispy. Remove to a plate with a slotted spoon.

    Step 2: Add the garlic and halved Brussels sprouts to the pan and fry on a high heat for 4 minutes, stirring continuously.

    Step 3: Pour in 100ml water, season with salt, give it a stir, and put the lid on. Simmer on a medium heat for 3-4 minutes, then remove the lid and continue to cook until any remaining water has evaporated and the Brussels sprouts caramelise (turn the heat back up when you remove the lid!).

    Step 4: Sprinkle over the crispy bacon, and drizzle with balsamic vinegar before serving.

    Pan frying Brussels sprouts.

    💭 Top tips

    • Cooking the Brussels sprouts in the bacon fat gives them more flavour.
    • Cook on a high heat to ensure the outer leaves caramelise. Stir often!
    • Use a knife to cut off the tough stem end of each Brussels sprout. Then, remove any loose leaves, and cut each Brussels sprout in half lengthwise, from tip to trimmed end.
    • Use a sharp knife to test when the sprouts are ready. They should be tender and the knife should glide in without resistance.

    🍴 Serving suggestions

    Serve the pan-fried Brussels sprouts for Christmas lunch (or Thanksgiving), alongside roast turkey AND beef, polenta roast potatoes, garlic sweet potato mash, slow cooker red cabbage, honey roast parsnips and carrots, bread sauce, devils on horseback, cauliflower cheese, and sausagemeat stuffing!

    Enjoy pan-fried Brussels sprouts with other meals too. My family love them with sausage casserole, slow cooker lamb breast, and even creme fraiche chicken.

    📖 Variations

    • Garnish with some crispy fried onions for added flavour.
    • Swap the balsamic vinegar for lemon juice, or another type of vinegar.
    • Grate over parmesan before serving.
    • Sprinkle over toasted pine nuts for added crunch and texture.
    • You might also like my cheesy Brussels sprouts gratin with bacon!
    Pan fried Brussels sprouts with stuffing, cheesy leeks and parmentier potatoes.

    🥡 Storage

    • To Store. Place the cooked Brussels sprouts in an airtight container and store in the fridge for up to 3 days.
    • To Reheat. Warm through leftovers in a frying pan on the hob, or for ease, microwave them until piping hot.
    • To Freeze. Brussels sprouts can become soggy so I don't recommend freezing them.

    ❓ FAQs

    Do you need to soak brussels sprouts before cooking?

    It's not necessary to soak the Brussels sprouts before cooking, for this particular recipe. Make sure you use small bright green Brussels sprouts, for the best texture and flavour.

    What causes Brussels Sprouts to be bitter?

    Brassicas like Brussels sprouts contain high amounts of compounds called glucosinolates which give them their characteristic sharp or bitter taste, especially when they are boiled. Pan-frying or roasting them helps to take away that bitter after-taste.

    😋 More delicious side dishes!

    • Crispy Duck Fat Roast Potatoes Recipe
    • Cheesy Brussels Sprouts Gratin with Bacon Recipe
    • Easy Apricot Stuffing Recipe
    • Air Fryer Pigs in Blankets Recipe

    Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!

    Recipe

    Pan-fried Brussels Sprouts with bacon.
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    5 from 1 vote

    Easy Pan Fried Brussels Sprouts with Bacon

    Easy pan-fried brussels sprouts with smoky bacon and balsamic drizzle! The perfect vegetable side dish for Christmas and Thanksgiving!
    Course Side Dish
    Cuisine British
    Keyword pan fried brussels sprouts, pan fried brussels sprouts with bacon, sauteed brussels sprouts
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4
    Calories 209kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Chopping Board
    • Knife
    • Frying Pan

    Ingredients

    Metric - US Customary
    • 100 g Smoked Bacon Lardons
    • 1 tablespoon Olive Oil
    • 500 g Brussels Sprouts trimmed and halved
    • 2 Garlic Cloves peeled and chopped
    • 100 ml Water
    • ½ teaspoon Salt
    • 1 tablespoon Balsamic Vinegar

    Instructions

    • Heat the oil in a pan (with lid) and fry the bacon lardons until crispy. Remove to a plate with a slotted spoon.
    • Add the garlic and halved Brussels sprouts to the pan and fry on a high heat for 4 minutes, stirring continuously.
    • Pour in 100ml water, season with salt, give it a stir, and put the lid on. Simmer on a medium heat for 3-4 minutes, then remove the lid and continue to cook until any remaining water has evaporated and the Brussels sprouts caramelise (turn the heat back up when you remove the lid!).
    • Sprinkle over the crispy bacon, and drizzle with balsamic vinegar before serving.

    Notes

    Top Tips:
    • Cooking the Brussels sprouts in the bacon fat gives them more flavour.
    • Cook on a high heat to ensure the outer leaves caramelise. Stir often!
    • Use a knife to cut off the tough stem end of each Brussels sprout. Then, remove any loose leaves, and cut each Brussels sprout in half lengthwise, from tip to trimmed end.
    • Use a sharp knife to test when the sprouts are ready. They should be tender and the knife should glide in without resistance.
     
    Variations:
    • Garnish with some crispy fried onions for added flavour.
    • Swap the balsamic vinegar for lemon juice, or another type of vinegar.
    • Grate over parmesan before serving.
    • Sprinkle over toasted pine nuts for added crunch and texture.
     
    Storage:
    • To Store. Place the cooked Brussels sprouts in an airtight container and store in the fridge for up to 3 days.
    • To Reheat. Warm through leftovers in a frying pan on the hob, or for ease, microwave them until piping hot.
    • To Freeze. Brussels sprouts can become soggy so I don't recommend freezing them.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Pan Fried Brussels Sprouts with Bacon
    Amount per Serving
    Calories
    209
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    4
    g
    Sodium
     
    767
    mg
    33
    %
    Potassium
     
    533
    mg
    15
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    943
    IU
    19
    %
    Vitamin C
     
    107
    mg
    130
    %
    Calcium
     
    83
    mg
    8
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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