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Pan-fried Brussels Sprouts with bacon.
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5 from 2 votes

Easy Pan Fried Brussels Sprouts with Bacon

Impress your guests this Christmas with an irresistible recipe for pan fried Brussels sprouts with bacon and a tangy balsamic drizzle!
Course Side Dish
Cuisine British
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 209kcal
Author Beth Sachs

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Equipment

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.
    100 g Smoked Bacon Lardons, 1 tablespoon Olive Oil
  • Add the garlic and halved Brussels sprouts to the pan and fry on a high heat for 4 minutes, stirring continuously.
    500 g Brussels Sprouts, 2 Garlic Cloves
  • 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!).
    100 ml Water, ½ teaspoon Salt
  • Sprinkle over the crispy bacon, and drizzle with balsamic vinegar before serving.
    1 tablespoon Balsamic Vinegar

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:
Store - Place the cooked Brussels sprouts in an airtight container and store in the fridge for up to 3 days.
Reheat - Warm through leftovers in a frying pan on the hob, or for ease, microwave them until piping hot.
Freeze - While it is possible to freeze Brussels sprouts, they can become soggy when thawed, 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.
 

Nutritional Information (Approximate)

Calories: 209kcal | Carbohydrates: 20g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 767mg | Potassium: 533mg | Fiber: 7g | Sugar: 3g | Vitamin A: 943IU | Vitamin C: 107mg | Calcium: 83mg | Iron: 2mg
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