Bacon Brussels Sprouts

Bacon Brussels Sprouts
Yasmin Fahr

Besides clementines, Brussels sprouts are one of the ingredients that I look forward to the most during the fall and winter months. (In fact, they make the cold weather slightly more tolerable.) Brussels sprouts are great on their own, simply cooked with some chile flakes and rosemary, but they are even better with bacon. 

This recipe makes a great side dish for a roast meat or seafood like scallops or a thicker white fish like halibut. 

Click here to see Thanksgiving with The FN Dish story. 

Click here to see the Bacon: It's What's for Dinner story.


To steam the Brussels sprouts, heat a pot of water until boiling or use a microwave. When the water is ready, place the Brussels sprouts in a steamer basket and cook until just tender.

Meanwhile, heat a pan over medium-high heat and add the bacon. Cook for about 6-8 minutes, turning halfway, until just crisp. Remove and allow to drain on a paper towel-lined plate. If there is more than a tablespoon of bacon grease in the pan, drain the excess, and then add the Brussels sprouts to to the pan. Cook over medium-high heat until they reach your desired level of doneness, about 5-7 minutes. Season to taste with salt and pepper and add the thyme leaves, if using. 

Remove from the heat. Tear the bacon into little pieces and then add to the Brussels sprouts in the pan. Toss together to combine and serve. 


Calories per serving:

307 calories

Dietary restrictions:

High Fiber, Low Carb Sugar Conscious, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 70g 108%
  • Carbs 43g 14%
  • Saturated 23g 117%
  • Fiber 17g 69%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 30g
  • Polyunsaturated 12g
  • Protein 37g 75%
  • Cholesterol 115mg 38%
  • Sodium 1,266mg 53%
  • Calcium 201mg 20%
  • Magnesium 126mg 31%
  • Potassium 2,113mg 60%
  • Iron 7mg 39%
  • Zinc 4mg 26%
  • Phosphorus 564mg 81%
  • Vitamin A 192µg 21%
  • Vitamin C 386mg 643%
  • Thiamin (B1) 1mg 74%
  • Riboflavin (B2) 1mg 32%
  • Niacin (B3) 10mg 52%
  • Vitamin B6 1mg 73%
  • Folic Acid (B9) 277µg 69%
  • Vitamin B12 1µg 15%
  • Vitamin D 1µg 0%
  • Vitamin E 5mg 24%
  • Vitamin K 803µg 1,004%
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