Brussels Sprouts Beef Bacon (Printable)

Crisp Brussels sprouts cooked with smoky beef bacon, garlic, and lemon for a bright, savory side dish.

# What You'll Need:

→ Vegetables

01 - 1.1 lb Brussels sprouts, trimmed and halved
02 - 2 cloves garlic, minced
03 - 1 small lemon, zested and juiced

→ Proteins

04 - 4.2 oz beef bacon, cut into small strips

→ Oils & Seasonings

05 - 2 tbsp olive oil
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1/4 tsp crushed red pepper flakes (optional)

# Directions:

01 - Warm olive oil in a large skillet over medium heat.
02 - Add beef bacon strips and cook for 4 to 5 minutes until crisp. Remove with a slotted spoon and set aside, leaving rendered fat in the pan.
03 - Place Brussels sprouts cut side down in the skillet and cook undisturbed for 5 minutes until browned.
04 - Stir the sprouts, add minced garlic, and continue sautéing for 5 to 7 minutes until tender and golden.
05 - Return beef bacon to the skillet and season with salt, black pepper, and red pepper flakes if desired. Toss thoroughly to combine.
06 - Remove skillet from heat. Add lemon zest and juice, then toss well prior to serving.

# Expert Advice:

01 -
  • Brussels sprouts transform from something you tolerate into something you actually crave when they hit a hot pan and turn golden and crispy.
  • The beef bacon renders its fat right into the vegetables, meaning less oil needed and maximum flavor layered into every bite.
  • It comes together in under 30 minutes but tastes like you fussed over it for hours.
  • Naturally gluten-free and dairy-free, so it works whether you're cooking for guests with restrictions or just want something wholesome.
02 -
  • Don't crowd the pan or stir too early; those Brussels sprouts need undisturbed time on the heat to develop their caramelized crust, which is what makes them delicious instead of just steamed.
  • If your bacon isn't rendering enough fat, you can add an extra tablespoon of olive oil before adding the sprouts—the goal is enough fat to coat the pan and help them brown.
  • Lemon juice added while the pan is still warm will release its brightness; if you add it to a cold dish, it just sits there tasting sharp and one-dimensional.
03 -
  • Use a skillet that holds heat well—cast iron is ideal because it maintains that sizzle and crust development, but a heavy stainless steel pan works beautifully too.
  • Don't skip the bacon fat; it's not a guilty pleasure, it's the foundation of the flavor, and throwing it away is like throwing away the whole point of the dish.

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