Unlike the steamed version, caramelized Brussels sprouts are crispy on the outside with tender centers you can sink your teeth into; add bacon and you have a delicious side dish you can make in one skillet.
Caramelizing Brussels Sprouts
As fancy as caramelized Brussels sprouts with bacon sound, this recipe is simple to make. Similar to roasted vegetables, caramelizing is nothing more than cooking with enough heat until the natural sugars are extracted and reduced into a nutty flavor that coats the Brussels sprouts.
While the sprouts are delicious enough on their own, you’ll love the complex tanginess, creaminess, and roastiness in each bite.
Ingredients
To make Brussels sprouts extra delicious, you’ll need thick-cut bacon, onion, salt, pepper, and blue cheese (swap it for feta or goat cheese, or omit it completely if tangy cheese isn’t your thing). Finally, balsamic vinegar to drizzle over the cooked sprouts.
How to Caramelize Brussels Sprouts
As you’ll see in the recipe card video, this side comes together super fast:
- Cook the bacon and onions.
In a large skillet, cook the chopped bacon. Once cooked through, add the onions and cook until golden and translucent. - Add the Brussels sprouts.
Add the sprouts and toss to coat with the onion and bacon drippings. Cook for 10 minutes or until the Brussels sprouts are softened. Cover, and steam on low for an additional minute. - Season and drizzle.
Remove the skillet from heat, and season the veggies with salt and black pepper. Top with blue cheese, if using, and a drizzle of balsamic vinegar.
Laura’s Tips for Perfectly Caramelized Pan-Roasted Brussels Sprouts
To prep Brussels sprouts, give them a rinse under water and pat dry with a clean kitchen towel. Use a pairing knife to carefully remove the woody stems and any yellow or bruised leaves. Slice each sprout in half through the stem. Place them in an airtight container and refrigerate for up to 4 days.
Some people boil Brussels sprouts to reduce the cooking time, but with this quick skillet recipe, you don’t need to do that. It takes only 10 minutes to cook delicious caramelized sprouts in the skillet.
A heavy skillet/pan ensures even heat distribution and cooking. A cast-iron skillet or stainless steel pan are excellent options.
We use bacon drippings instead of oil in this recipe to give the sprouts a beautiful sear and richer flavor.
Place the sprouts in the skillet in an even layer, cut side down. This will help them cook through and gain crispy, lightly charred edges.
Leftover veggies can be refrigerated in an airtight container for up to 4 days. Reheat them in a microwave-safe container for 1-2 minutes. Alternatively, place them onto a parchment-lined baking sheet and reheat in a 375F oven for 10 minutes or until heated through.
Serving Caramelized Brussels Sprouts
These make a great sidekick to other healthy comfort food recipes like roasted chicken, sriracha chicken thighs, and melt-in-your-mouth chicken. It’s also a terrific veggie to add over a Winter salad.
Bacon Caramelized Brussel Sprouts Recipe
Watch how it’s made:
Ingredients
- 4 strips thick-cut bacon
- ½ large onion, chopped
- 1 pound Brussels sprouts, halved
- Salt and freshly ground black pepper
- ¼ cup blue cheese, optional
- 1 tablespoon balsamic vinegar
Instructions
- In a large skillet over medium-high heat, cook the chopped bacon. Once the bacon is cooked but not yet crispy, add in the chopped onions. Continue cooking, for another 3 minutes, until the onion is golden and translucent.
- Add in Brussels sprouts, and toss to combine. Cook for about 8-10 minutes, stirring often until Brussels sprouts have softened. Reduce heat to low, cover, and allow them to steam for about a minute.
- Season with salt and pepper to taste, sprinkle blue cheese on top, drizzle balsamic vinegar, and toss to combine. Serve immediately.
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lanitia says
we are trying the brussel sprout thing this year and found your recipe we hope its good
Laura Fuentes says
We made this too this year. I hope your family enjoyed it.
Frances says
I see you have butter with the ingredients yet you don’t say when to use it….could you please specify when to use it? thank you
Laura Fuentes says
my apologies Frances. I’ve revised the recipe. Enjoy!
Liz @ Tip Top Shape says
Brussels sprouts are such an under appreciated vegetable. I really think it’s because people have experiences like your first time eating them and turn off them for good. So glad you got to have them again and recognize they’re awesomeness 😉
Laura Fuentes says
You are right Liz. Had I tasted them like this the first time, I would have made them part of my meals much sooner!
Justin Knight says
I will be making these this year!
Laura Fuentes says
let me know how you enjoy them Justin!