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
  • 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 7,538IU 151%
  • 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%
  • Fatty acids, total monounsaturated 33g
  • Fatty acids, total polyunsaturated 8g
See detailed nutritional info Have a question about nutritional data? Let us know.

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