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. 

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