Seared Brussels Sprouts and Bacon



  • 2 Pounds  Brussels sprouts, halved
  • 2 Ounces  bacon, cooked and diced
  • 1 Tablespoon  butter
  • 1 Tablespoon  chopped flat-leaf parsley
  • 2 Tablespoons  olive oil
  •   Kosher salt and black pepper, to taste

Most people think of roasting their Brussels sprouts, but this recipe has you pan-sear them so that their skin is even and crisp. The final addition of bacon and butter adds a salty bite and silky texture to the crispy sprouts. 


Add the olive oil to a large sauté pan and warm it over medium-high heat. When the skillet is just short of smoking, place the Brussels sprouts, cut side down, into the oil. Turn the heat to medium, and sear on 1 side until nicely browned, about 3 minutes. Turn the Brussels sprouts over and add the pre-cooked and diced bacon into the sauté pan. Cook until nicely browned and tender, about 3 minutes. Remove from the heat and place mixture into a serving bowl. Add the butter, parsley, salt, and pepper. Toss until the butter is melted and serve. 


Calories per serving:

242 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 64g 98%
  • Carbs 82g 27%
  • Saturated 19g 96%
  • Fiber 35g 139%
  • Trans 1g
  • Sugars 21g
  • Monounsaturated 33g
  • Polyunsaturated 8g
  • Protein 38g 76%
  • Cholesterol 68mg 23%
  • Sodium 606mg 25%
  • Calcium 394mg 39%
  • Magnesium 218mg 55%
  • Potassium 3,670mg 105%
  • Iron 13mg 74%
  • Zinc 5mg 30%
  • Phosphorus 714mg 102%
  • Vitamin A 464µg 52%
  • Vitamin C 776mg 1,294%
  • Thiamin (B1) 1mg 95%
  • Riboflavin (B2) 1mg 51%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 2mg 107%
  • Folic Acid (B9) 560µg 140%
  • Vitamin B12 0µg 5%
  • Vitamin D 0µg 0%
  • Vitamin E 12mg 62%
  • Vitamin K 1,686µg 2,107%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...