Sautéed Brussels Sprouts Bacon (Printable)

Crisp Brussels sprouts with smoky turkey bacon and savory seasonings, perfect as a side.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 3.5 oz turkey bacon, sliced into strips (about 4 slices)

→ Oils & Seasonings

05 - 2 tbsp olive oil
06 - ½ tsp kosher salt
07 - ¼ tsp freshly ground black pepper
08 - ¼ tsp crushed red pepper flakes (optional)

→ Garnish

09 - 1 tbsp fresh lemon juice
10 - 2 tbsp grated Parmesan cheese

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add turkey bacon and cook for 3 to 4 minutes until browned and crisp. Remove with a slotted spoon and set aside.
02 - Add remaining 1 tablespoon olive oil to the skillet. Add finely chopped onions and sauté for 2 minutes until translucent.
03 - Place Brussels sprouts cut side down in the skillet. Cook undisturbed for 4 to 5 minutes until golden brown.
04 - Stir in minced garlic and season with kosher salt, black pepper, and optional red pepper flakes. Cook for 4 to 5 minutes, stirring occasionally, until sprouts are tender yet still vibrant green.
05 - Return cooked turkey bacon to the skillet and toss thoroughly with the Brussels sprouts mixture.
06 - Remove from heat. Drizzle with fresh lemon juice and sprinkle with grated Parmesan cheese if desired. Serve warm.

# Expert Advice:

01 -
  • That crispy caramelized exterior with the smoky depth of turkey bacon transforms Brussels sprouts into something even skeptics will reach for seconds of
  • Ready in under 30 minutes but tastes like you've been tending to it all afternoon
  • Works as a elegant side for weeknight dinners or holiday tables without breaking a sweat
02 -
  • The cut side down method is non-negotiable. That direct contact with the hot pan is what gives you the caramelized crust that changes everything about how Brussels sprouts taste
  • Don't skip the final lemon juice. It seems like a small thing, but that brightness prevents the dish from feeling heavy and somehow makes the smoky bacon taste even better
  • If your sprouts are particularly large, halve them so the pieces are roughly the same size. They'll cook evenly and you'll get consistent caramelization across the board
03 -
  • Medium heat is your friend here. Too hot and the bacon will burn before the sprouts caramelize. Too cool and they'll steam rather than sear. If your pan is the right temperature, the bacon will sizzle gently and the sprouts will brown steadily
  • That moment when you leave the Brussels sprouts cut side down undisturbed in the pan is the difference between good and spectacular. The temptation to stir is real, but resist it. Set a timer if you need to
  • Quality olive oil tastes noticeably better in this simple dish where there's nothing to hide behind. It's worth reaching for something you actually enjoy

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