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Are you looking for a great side dish to go with dinner? Look no further than this creamy, sauteed Brussels Sprouts With Bacon!
Can’t get enough brussels sprouts? Try our Roasted Brussels Sprouts or our Honey Balsamic Brussels Sprouts.
Fans of bacon and Brussels sprouts, rejoice! This easy side dish is a match made in heaven. The creamy sauce is the perfect addition to what’s already a fantastic duo! Not to mention that it tastes even better being cooked up with some bacon fat for added flavor. It doesn’t get any better than this!
When I was on a low-carb (Keto) diet, I ate this recipe on a weekly basis, and my readers have it on their menu all year round – especially during the holiday season because it’s so simple to make and unbelievably tasty!
Why This Recipe Works
- Using the bacon fat for sauteeing elevates the sauce in the most fantastic way.
- Just a little garlic adds flavoring without overpowering the dish.
- Using heavy cream allows the sauce to thicken naturally without the need for thickening agents.
- Low Carb Ingredients make this recipe a Keto friendly option.
Ingredient Notes
Brussels Sprouts – To choose the tastiest Brussels sprouts, stick with small-to-medium sprouts that are vibrant green and free of yellowing or wilted leaves. As a bonus, these petite veggies tend to be a little sweeter than their larger counterparts!
Bacon: For this recipe, the best choice is smoked bacon since it will add smokiness to the overall flavor. Other good options include turkey bacon, pancetta, or prosciutto. Keep in mind that all of these will have slightly different results due to their difference in fat content and flavor.
Cream: Creams with a high-fat content work best as it thickens as it cooks without the need for a thickening agent. In the US, Heavy Cream is the best choice. Globally, whipping cream is a good option, or if you’re in the UK, double cream and thickened cream in Australia.
Parmesan Cheese: Freshly grated parmesan cheese for sauces as it melts smoothly into the sauce, but pre-grated will also work. You can substitute it with other hard cheeses, such as Asiago or Pecorino Romano.
Parsley: Fresh parsley adds the best flavor and nice color contrast to the dish. You can substitute with dried herbs such as basil or Italian seasoning, but dried herbs have a strong flavor, so use them sparingly.
Salt & Pepper: Kosher or sea salt and table salt are all suitable choices. Taste for seasoning as you cook and adjust accordingly. Freshly ground black pepper is our preferred choice.
Olive Oil: Use light olive oil for sautéing the Brussels sprouts and garlic as needed to prevent burning.
How To Make Brussels Sprouts With Bacon
Start with slicing 2 lbs of Brussels sprouts. This will help them cook faster. If your sprouts are pretty small, you can leave them whole, but they still may need a longer cooking time.
Cook 10 oz of chopped bacon in a large pan over medium heat.
For perfect bacon, every time, begin with a cold pan! This will allow the fat to slowly melt out of the bacon, resulting in crisp and delicious slices. Steer clear of hot pans – this can trap moisture inside for less-than-ideal soggy strips.
Remove the bacon from the pan with a slotted spoon and transfer it to a paper towel. Then drain the fat from the pan, leaving about two tablespoons in the pan.
Add two tablespoons of chopped garlic to the bacon fat and cook over medium heat until fragrant. This will take 30 seconds to 1 minute. Then, add the sliced Brussels sprouts and saute for one to two minutes longer.
Pour in one cup heavy of cream heavy cream.
Add ½ cup of freshly grated parmesan cheese, a pinch of salt, and grind in some black pepper.
Add the cooked bacon back to the pan and stir it all together to combine.
Bring to a boil, then simmer on low for additional 5 to 10 minutes or until the Brussels sprouts reach your desired softness.
How To take the bitterness out of brussels sprouts
Baking soda neutralizes bitterness. Taste before serving, and if your Brussels sprouts taste bitter, add half a teaspoon of baking soda to the dish, mix, taste, and repeat as necessary.
Storage & Freezing Instructions
Storing and freezing Brussels sprouts with bacon is a great way to enjoy this delicious dish whenever needed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: Allow to cool before transferring into a freezer-safe container or resealable plastic bag. Freeze for up to three months.
When ready to serve, thaw overnight in the refrigerator before reheating on the stovetop or microwave until warm. Enjoy!
Tips for Best Results
- For perfectly crisp bacon, begin with a cold pan! This will allow the fat to slowly melt out of the bacon, resulting in crisp and delicious slices. Steer clear of hot pans – this can trap moisture inside for less-than-ideal soggy results.
- When cooking the bacon, don’t have the heat too high as you don’t want to burn the fat. If it does get dark, drain all the fat and add some olive oil for the next step.
- Brussels sprouts can be difficult to soften; when simmering, you can cover the pan to stop the sauce from reducing too much and be sure to keep the heat relatively low.
- To speed up the cooking process, slice the sprouts into smaller slices.
- Salt lightly to begin with, as the bacon and cheese can be salty. Taste before serving and season accordingly.
- Baking soda neutralizes bitterness. Taste before serving and if your sprouts taste bitter, add a half teaspoon of baking soda to the dish, mix, taste, and repeat as necessary.
Rate This Recipe
Recipe
Brussels Sprouts With Bacon
Ingredients
- 10 oz bacon (chopped)
- 2 cloves garlic (chopped or finely sliced)
- 2 pounds Brussels sprouts (trimmed and cut in half)
- Light Olive Oil (as needed)
- Salt and pepper (to taste)
- 1 cup heavy cream (whipping cream, double cream or thickened cream.)
- ½ cup parmesan cheese (grated)
- 2 tablespoons chopped parsley
Instructions
- Cook chopped bacon in a large frying pan over medium heat until crisp.
- Remove from the pan with a slotted spoon and transfer to a paper towel.
- Drain the bacon fat leaving 2 tablespoons in the pan. Add the garlic and heat on medium heat for a minute before adding sliced sprouts, and saute a minute longer, adding olive oil as needed to prevent sticking to the pan.
- Pour in the heavy cream, grated parmesan cheese, a pinch of salt, pepper, chopped parsley, and cooked bacon. Mix to combine.
- Bring to a boil, then simmer on low for additional 5 to 10 minutes or until they reach your desired softness.
- Taste for seasoning and add salt as needed before serving.
Tips
- For perfectly crisp bacon, begin with a cold pan! This will allow the fat to slowly melt out of the bacon, resulting in crisp and delicious slices. Steer clear of hot pans – this can trap moisture inside for less-than-ideal soggy results.
- When cooking the bacon, don’t have the heat too high as you don’t want to burn the fat. If it does get dark, drain all the fat and add some olive oil for the next step.
- Brussels sprouts can be difficult to soften; when simmering, you can cover the pan to stop the sauce from reducing too much and be sure to keep the heat relatively low.
- To speed up the cooking process, slice the sprouts into smaller slices.
- Salt lightly to begin with, as the bacon and cheese can be salty. Taste before serving and season accordingly.
- Baking soda neutralizes bitterness. Taste before serving and if your sprouts taste bitter, add a half teaspoon of baking soda to the dish, mix, taste, and repeat as necessary.
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