Sautéed Brussels Sprouts with Bacon and Onions
Sautéed Brussels sprouts with bacon and onions are hands-down the best way to eat Brussels sprouts. Everything cooks in one cast iron skillet — crispy fried bacon, sweet caramelized red onions, and Brussels sprouts that turn golden and tender with crispy edges. There’s no boiling, no blanching, and no extra oil needed, because the bacon does all the work.
I used to think I didn’t like Brussels sprouts. Turns out I just didn’t like them boiled into sad little gray balls. Cook them in bacon fat in a hot cast iron skillet, and they become something else entirely — caramelized, savory, a little crispy, and melt-in-your-mouth in the middle. I make this side dish year-round now, not just for Thanksgiving and Christmas dinner.
Here’s why this one earns a spot in the regular rotation:
- A side dish even sprout skeptics finish. I’ve converted more than a few people with this one.
- Just three ingredients. Bacon, a red onion, and Brussels sprouts. That’s the whole list.
- One pan, no extra fat. The bacon renders enough fat to cook everything — fewer dishes and big flavor.
- Naturally keto and low-carb. A generous serving comes in around 12 grams of carbs with plenty of good fat.
- Foolproof in cast iron. The skillet holds steady heat for the caramelization that makes this dish.
What You’ll Need
I am just going to say I make this recipe different every time I make it. Just like my asparagus dish, I sometimes use pancetta in it too.
- Bacon — one pound. Thick-cut gives you meatier, chewier bites; regular cut crisps up faster. Either works.
- Red onion — one whole onion, sliced. Red onions caramelize into something sweet and almost jammy, but a yellow onion works in a pinch.
- Brussels sprouts — one pound, trimmed and halved. Look for firm, bright-green sprouts that are heavy for their size.
- Salt and pepper — to taste, added at the end.
That’s it. The beauty of this dish is how few ingredients it takes to get that much flavor.
I am completely obsessed with this side dish that is perfect for the ketogenic diet I am following. It is a simple combination of ingredients with a good dose of fat to help me get the fat intake where I need it to be.The great thing about this super simple side dish is all you need is bacon, onions, and Brussels Sprouts. There is enough fat from the bacon, you do not need any additional fat.
How to Make Sautéed Brussels Sprouts in a Cast-Iron Skillet
Heat your cast iron skillet over medium heat. Using kitchen scissors, snip the bacon into quarter- to half-inch pieces directly into the pan. Cook, stirring occasionally, until the bacon is about halfway crisped and has rendered a good amount of fat, about 6 to 8 minutes.
Add the sliced red onion to the bacon and bacon fat. Let it cook down and start to caramelize, stirring now and then so it browns evenly without burning. While that’s happening, trim the ends off your Brussels sprouts and cut each one in half.
Once the onions have softened and turned golden brown, add the halved Brussels sprouts to the skillet. Here’s the trick: lay as many as you can cut-side down and let them sit undisturbed for a few minutes. That direct contact with the hot pan is what gives you those deep, caramelized, restaurant-quality edges.
Stir, then continue cooking until the sprouts are tender on the inside and crispy on the outside, about 10 to 12 minutes total. Season with salt and pepper to taste. Serve straight from the skillet or dish it into a bowl and eat immediately — the smell alone will have everyone hovering.
People! The smell of this dish cooking is mind-blowing. I don’t know why everyone isn’t obsessed with Brussels Sprouts, but it just means more for me! Hit the combination with salt and pepper and serve either in the cast iron skillet or go ahead and dish up in a bowl and eat immediately.
I know you don’t understand how someone wouldn’t love these sautéed Brussels Sprouts with bacon and onions either.
A few things I’ve learned making this more times than I can count:
- Season at the end. Bacon is already salty, so taste before you reach for the salt shaker.
- Don’t crowd the pan. Sprouts are packed too tightly, steaming instead of searing. If your skillet is small, work in two batches.
- Cut-side down is everything. That’s where the caramelization happens. Resist the urge to stir constantly.
- Render the bacon first. You want real bacon fat in the pan before the onions and sprouts go in.
- Buy similar-sized sprouts so they cook evenly. Halve any large ones; leave tiny ones whole.
Substiutions and Variations
I make this a little differently almost every time, and it’s hard to ruin. Some of my favorite spins:
- Pancetta instead of bacon for a slightly more refined, less smoky version.
- A splash of balsamic vinegar at the end — it reduces into a sweet-tangy glaze.
- A clove or two of minced garlic stirred in with the onions.
- A handful of grated parmesan over the top right before serving.
- A drizzle of maple syrup or honey for a sweet-and-savory finish.
- A pinch of crushed red pepper if you like a little heat.
Vegetable Side Dish Recipes
Sautéed Brussels Sprouts with Bacon and Onions
Ingredients
- 1 pound bacon
- 1 whole red onion, sliced
- 1 pound Brussels Sprouts
Instructions
- Over a cast-iron skillet over medium heat, cut bacon with scissors into quarter to half-inch pieces. Cook until half fried.
- Add the sliced onions to the bacon to begin the caramelization process.
- While the bacon and onions continue to saute, cut the ends off of the Brussels Sprouts and cut in half. When the onions begin to soften and turn brown, add the Brussels Sprouts.
- Add salt and pepper to your taste and cook till Brussels Sprouts are soft and yet crispy from sauteing.
Nutrition
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