Brussels sprouts with bacon, sliced almonds, and garlic is a side dish dream. A drizzle of red wine vinegar brings all of the flavors together in this easy recipe.
This dish requires a single pan and is a family favorite at my house. Even my brother, who turns his nose up at almost anything with vinegar, cleaned his plate and asked for more.
Brussels Sprouts with Bacon
To make this recipe, you’ll start by frying the bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
Add the shaved Brussels sprouts, almonds, and garlic and quickly toss to coat with the hot bacon grease. Cook for about 1 minute, only until the garlic is fragrant and the Brussels sprouts are bright green.
Drizzle the red wine vinegar over the sprouts and toss again to coat. Season with salt and pepper. Cook, stirring often, for about 2 more minutes, until the sprouts are wilted, but not soggy.
Remove from the heat. Then, stir in the bacon pieces, and adjust the salt and pepper to taste.
Shaved Brussels Sprouts
First things first, you may be able to simply buy sliced or shaved Brussels at the grocery store. While they aren’t available everywhere, they are becoming more commonly seen in grocery store produce departments.
If you are working with whole Brussels sprouts, you’ll simply need to trim the ends, remove any discolored leaves, and then stand the sprouts on end and thinly slice them into rounds. Depending on the size of the sprouts, this is typically 3-4 slices each.
You can also slice Brussels thinly by using a food processor. (This is the food processor I use.) You won’t have quite as much control over the size or width of the slices, but you will save time with this method.
Brussels with Bacon
Brussels with bacon is a popular pairing for a good reason. Their relatively neutral, savory flavor with its slight nuttiness is a great backdrop for the absolute riot of flavor that bacon delivers. They’re simply fantastic together.
Tender pasta and crisp Brussels sprouts are combined with a smoky bacon cream sauce in this irresistible pasta dish.
Crispy roasted Brussels sprouts with bacon and pecans is a holiday-sounding side dish you can eat any day of the week.
The sweet decadence of maple syrup balances the soft nuttiness of roasted Brussels sprouts and the crispy bacon pieces in a dish that is simply divine. If you serve this to guests, the odds are good that you will be asked for this recipe.
Similar to the flavor combination with bacon and Brussels sprouts, this southern fried cabbage recipe with crispy bacon is another classic that never gets old. Because let’s face it, bacon is every vegetable’s best friend.
Bacon isn’t just for Brussels sprouts for a side dish that checks all the boxes smokey, sweet, savory, and salty, serve caramelized carrots with bacon.
Sauteed Brussels Sprouts with Bacon
- 1 pound Brussels sprouts trimmed and thinly sliced
- 6 slices bacon chopped into 1-inch pieces
- ¼ cup sliced almonds
- 3 garlic cloves minced
- 2 teaspoons red wine vinegar
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Drain the excess grease from the pan, leaving 1 tablespoon of bacon grease in the pan.
- Add the Brussels sprouts and quickly toss to coat with the hot bacon grease. Cook for about 1 minute, only until the garlic is fragrant and the Brussels sprouts are bright green.
- Drizzle the red wine vinegar over the sprouts and toss again to coat. Add the almonds and garlic. Season with salt and pepper. Cook, stirring often, for about 2 more minutes, until the sprouts are barely wilted.
- Remove from the heat, stir in the bacon, and adjust salt and pepper to taste.