19 Delicious Brussel Sprout Recipes with Bacon Savory

Brussels sprouts and bacon are a match made in savory heaven—crispy, salty, and packed with flavor! Whether you’re craving quick weeknight dinners, cozy comfort food, or a standout holiday side, these 19 irresistible recipes will turn even the biggest sprout skeptics into believers. Get ready to fall in love with every bite—let’s dive into these delicious dishes!

Roasted Brussel Sprouts with Crispy Bacon

These caramelized Brussels sprouts get a smoky, salty upgrade from crispy bacon—a side dish so good, it might just steal the spotlight.

Ingredients:

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 3 tbsp olive oil
• 1 tbsp maple syrup
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp balsamic vinegar (optional, for finishing)

Instructions:

1. Prep: Preheat oven to 400°F. Toss Brussels sprouts with olive oil, maple syrup, salt, and pepper until evenly coated.
2. Bacon first: Scatter chopped bacon on a large sheet pan. Bake for 5 minutes to render some fat.
3. Roast together: Add Brussels sprouts (cut-side down) to the pan with bacon. Bake for 20–25 minutes, stirring once halfway, until sprouts are tender and bacon is crisp.
4. Finish: Drizzle with balsamic vinegar (if using) and toss gently. Serve immediately.

The magic here? Roasting the Brussels sprouts in the bacon fat gives them irresistible crispy edges and deep flavor. A touch of maple syrup balances the smokiness perfectly.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Brussel Sprout and Bacon Skillet

This one-pan wonder combines crispy bacon with caramelized Brussels sprouts for a savory side that steals the show every time.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 1 small yellow onion, thinly sliced
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Cook chopped bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate, leaving 2 tbsp fat in the pan.
2. Add Brussels sprouts and onion to the skillet. Cook undisturbed for 5 minutes until charred on one side, then stir and continue cooking for 7 more minutes until tender.
3. Reduce heat to low. Stir in 2 tbsp maple syrup, 1 tbsp apple cider vinegar, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp salt. Toss to coat.
4. Return bacon to the skillet and cook 1 minute to warm through.

The magic here is in the contrast—crispy-edged sprouts soak up the sweet-smoky glaze while the bacon adds salty crunch in every bite.

Tip: For extra caramelization, press sprouts cut-side down in the skillet during the first 5 minutes of cooking.

Maple Glazed Brussel Sprouts with Bacon

These caramelized Brussels sprouts strike the perfect balance between sweet, smoky, and crispy—thanks to a sticky maple glaze and plenty of crispy bacon.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tbsp pure maple syrup
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, pepper, and garlic powder on a baking sheet.
2. Scatter chopped bacon over the sprouts. Roast for 20 minutes, stirring halfway, until bacon is crispy and sprouts are tender.
3. Drizzle maple syrup evenly over everything, then return to the oven for 5 minutes until the glaze bubbles and coats the sprouts.

The magic here? The maple syrup reduces into a glossy glaze that clings to every nook—no soggy sprouts in sight!

Tip: For extra crunch, broil for 1-2 minutes at the end (watch closely to avoid burning).

Brussel Sprout and Bacon Casserole

This cozy casserole turns humble Brussels sprouts into a showstopper, with crispy bacon and a creamy cheese sauce that’ll have everyone asking for seconds.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
3. Add Brussels sprouts to the skillet with the reserved bacon fat. Sauté for 3 minutes until lightly browned. Stir in minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Arrange Brussels sprouts in the baking dish. Pour 1 cup heavy cream evenly over the top, then sprinkle with crispy bacon, 1 cup cheddar, and 1/4 cup Parmesan. Add 1/4 tsp red pepper flakes if using.
5. Bake for 25 minutes until bubbly and golden. Let rest 5 minutes before serving.

The magic here? The Brussels sprouts soak up the creamy sauce while staying slightly crisp, and the bacon adds a smoky crunch in every bite.

Tip: For extra texture, broil the casserole for 1–2 minutes at the end—just watch closely!

Bacon-Wrapped Brussel Sprouts

These crispy, savory bites are the ultimate crowd-pleaser—sweet caramelized Brussels sprouts hugged by smoky bacon in every bite.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 8 slices thin-cut bacon, cut in half crosswise
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss Brussels sprouts with olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder until evenly coated.
3. Wrap each sprout half with a bacon piece, securing with a toothpick. Arrange seam-side down on the baking sheet.
4. Drizzle with 2 tbsp maple syrup. Bake for 25–30 minutes, flipping halfway, until bacon is crisp and sprouts are tender.

The magic here? The bacon renders into the sprouts while the maple syrup glazes everything into sticky-sweet perfection. Serve hot—they disappear fast!

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Brussel Sprout and Bacon Stir-Fry

This savory stir-fry turns humble Brussels sprouts into a crispy, smoky side dish that’ll have everyone reaching for seconds.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook bacon in a large skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp fat in the pan.
2. Add Brussels sprouts cut-side down to the skillet with olive oil. Cook undisturbed for 5 minutes until deeply browned, then toss and cook 3 more minutes.
3. Push sprouts to one side; add garlic and red pepper flakes to the empty space. Cook 30 seconds until fragrant, then stir into sprouts.
4. Drizzle with maple syrup and apple cider vinegar, scraping up any browned bits. Season with salt and black pepper, then stir in reserved bacon.

The magic here? Letting the sprouts caramelize undisturbed—that’s what gives them those irresistible crispy edges!

Tip: For extra crunch, sprinkle with toasted pecans right before serving.

Honey Balsamic Brussel Sprouts with Bacon

These caramelized Brussels sprouts strike the perfect balance between sweet, tangy, and smoky—thanks to crispy bacon and a sticky honey-balsamic glaze.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the pan.
2. Sauté the sprouts: Add the olive oil to the bacon drippings, then toss in the Brussels sprouts. Cook undisturbed for 5 minutes to let them caramelize, then stir and continue cooking until tender (about 8–10 minutes total).
3. Glaze it up: Reduce heat to low. Add the balsamic vinegar, honey, salt, black pepper, and red pepper flakes (if using). Toss for 1–2 minutes until the sprouts are glossy and coated.
4. Finish: Stir in the cooked bacon and serve immediately.

The magic here? The glaze clings to every nook of the sprouts, while the bacon adds a salty crunch that makes it irresistible.

Tip: For extra crispiness, spread the cooked sprouts on a baking sheet and broil for 2–3 minutes before adding the glaze.

Brussel Sprout and Bacon Pasta

This cozy pasta dish balances smoky bacon, caramelized Brussels sprouts, and al dente noodles for a weeknight meal that feels indulgent yet simple.

Ingredients:

• 8 oz spaghetti
• 6 slices thick-cut bacon, chopped
• 12 oz Brussels sprouts, trimmed and thinly sliced
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Cook spaghetti according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium. Add bacon and cook until crisp, 6–8 minutes. Transfer to a plate, leaving drippings in the pan.
3. Add Brussels sprouts to the skillet with salt and black pepper. Cook undisturbed for 3 minutes until edges brown, then stir and cook 3 more minutes until tender.
4. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant. Add cooked pasta, bacon, Parmesan, and lemon juice. Toss, adding reserved pasta water 1 tbsp at a time to loosen.

The magic here? Letting the Brussels sprouts caramelize in the bacon fat gives them a nutty depth that pairs perfectly with the salty Parmesan.

Tip: For extra crunch, sprinkle with toasted breadcrumbs or chopped walnuts before serving.

Garlic Parmesan Brussel Sprouts with Bacon

These crispy Brussels sprouts get a major flavor upgrade with crispy bacon, nutty Parmesan, and a garlicky finish—perfect for turning veggie skeptics into believers.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate, leaving the bacon fat in the pan.
2. Roast the sprouts: Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until charred at the edges.
3. Sauté the garlic: In the same skillet with bacon fat, sauté garlic and red pepper flakes (if using) over low heat for 1 minute until fragrant. Remove from heat.
4. Toss everything together: Add roasted Brussels sprouts to the skillet, tossing to coat in the garlic-infused bacon fat. Sprinkle with Parmesan and reserved bacon, gently stirring to combine.

The magic here? The Brussels sprouts soak up all that smoky bacon flavor while staying crisp-tender—no soggy veggies allowed!

Tip: For extra crunch, broil for 1–2 minutes after adding the cheese.

Brussel Sprout and Bacon Salad

This crispy, savory salad is a game-changer—charred Brussels sprouts and smoky bacon come together with a tangy maple dressing for a side that steals the show.

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 6 slices thick-cut bacon, chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup dried cranberries
• 1/4 cup chopped toasted pecans

Instructions:

1. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate, reserving 2 tbsp bacon fat in the skillet.
2. Add Brussels sprouts to the skillet with the bacon fat. Cook, stirring occasionally, until edges are charred and tender, 6–8 minutes. Remove from heat.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and black pepper.
4. Toss warm Brussels sprouts with the dressing, crispy bacon, dried cranberries, and toasted pecans. Serve immediately.

The magic here? The warm sprouts soak up the dressing while staying crisp, and the cranberries add a pop of sweetness against the salty bacon.

Tip: For extra crunch, shave the Brussels sprouts with a mandoline instead of slicing.

Brussel Sprout and Bacon Pizza

This crispy, savory pizza turns Brussels sprouts and bacon into a crave-worthy combo—perfect for pizza night with a gourmet twist.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 2 tbsp olive oil, divided
• 4 slices thick-cut bacon, chopped
• 1 cup shredded Brussels sprouts (about 6 oz)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp kosher salt

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round, then transfer to a greased baking sheet. Brush with 1 tbsp olive oil.
2. In a skillet over medium heat, cook bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
3. Add Brussels sprouts to the skillet with the bacon fat; sauté for 3 minutes until slightly softened. Remove from heat.
4. Sprinkle mozzarella evenly over the dough, then top with Brussels sprouts, bacon, Parmesan, garlic powder, red pepper flakes (if using), and salt. Drizzle with remaining 1 tbsp olive oil.
5. Bake for 12–15 minutes until crust is golden and cheese is bubbly.

The salty bacon and nutty Brussels sprouts caramelize together, while the Parmesan adds a sharp finish that’ll make this pizza disappear fast.

Tip: For extra crispiness, preheat your baking sheet in the oven before adding the dough.

Brussel Sprout and Bacon Gratin

This creamy, cheesy gratin turns humble Brussels sprouts into a showstopping side dish—thanks to crispy bacon and a golden breadcrumb topping.

Ingredients

• 1.5 lbs Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1.5 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Cook bacon in a skillet over medium heat until crispy, about 6 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat.
2. In the same skillet, melt 2 tbsp butter with the reserved bacon fat. Add Brussels sprouts, cut-side down, and cook undisturbed for 4 minutes until lightly browned. Transfer to a 9×13″ baking dish.
3. Melt remaining 1 tbsp butter in the skillet. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth. Stir in cheddar, 1/4 cup Parmesan, garlic powder, salt, and pepper. Cook 3 minutes until thickened. Pour over sprouts.
4. Toss panko with remaining 1/4 cup Parmesan and sprinkle over gratin. Bake 25 minutes until bubbly and golden.

The magic here? The sprouts stay tender-crisp beneath that luxuriously cheesy sauce—no mushy veggies allowed!

Tip: For extra crunch, broil the gratin for 1–2 minutes at the end (watch closely!).

Brussel Sprout and Bacon Hash

This hearty hash is the perfect way to turn humble Brussels sprouts into a crave-worthy side or brunch star—thanks to crispy bacon and a touch of maple sweetness.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1 small yellow onion, diced
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 2 tbsp olive oil (if needed)

Instructions:

1. Cook bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp fat in the pan.
2. Add Brussels sprouts and onion to the skillet. Cook undisturbed for 3 minutes to encourage browning, then stir and cook until tender, 5–6 minutes. If the pan seems dry, add olive oil.
3. Stir in 2 tbsp maple syrup, 1 tbsp apple cider vinegar, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Cook 1 minute until glazed.
4. Remove from heat and fold in reserved bacon.

The magic here? The Brussels sprouts soak up the smoky bacon flavor while the maple-vinegar mix balances everything with a sweet-tangy kick.

Tip: For extra crunch, try topping with toasted pecans right before serving.

Brussel Sprout and Bacon Quiche

This savory quiche balances crispy bacon, caramelized Brussels sprouts, and creamy custard in a flaky crust—perfect for brunch or a cozy weeknight dinner.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 6 slices bacon, chopped
• 1 1/2 cups Brussels sprouts, trimmed and thinly sliced
• 1/2 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork, then bake for 10 minutes. Remove and set aside.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp of bacon fat in the pan.
3. Add the Brussels sprouts to the skillet and sauté until tender and lightly browned, 4–5 minutes. Remove from heat.
4. Sprinkle the bacon, Brussels sprouts, and Gruyère cheese evenly over the par-baked crust.
5. In a bowl, whisk together the eggs, heavy cream, 1/2 tsp salt, 1/4 tsp pepper, and 1/8 tsp nutmeg. Pour over the filling.
6. Bake at 375°F for 30–35 minutes, until the center is set and the top is golden. Let cool 10 minutes before slicing.

The nutmeg adds a subtle warmth that ties the smoky bacon and earthy sprouts together—elevating this quiche beyond the ordinary.

Tip: For extra crispiness, pre-cook the pie crust with pie weights or dried beans before adding the filling.

Brussel Sprout and Bacon Soup

This creamy, smoky soup turns humble Brussels sprouts into a cozy bowl of comfort—with crispy bacon adding the perfect salty crunch.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 lb Brussels sprouts, trimmed and halved
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a large pot, cook chopped bacon over medium heat until crispy, about 6 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the pot.
2. Add olive oil to the pot, then sauté onion for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Add Brussels sprouts, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally, until sprouts begin to brown.
4. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes until sprouts are tender.
5. Use an immersion blender to purée half the soup (or transfer 2 cups to a blender and return to pot). Stir in heavy cream and heat through for 2 minutes.

The magic here? Blending just half the soup keeps the texture luxuriously creamy while leaving little sprout halves for bite. Top each bowl with that reserved bacon for a salty-smoky finish.

Tip: For extra depth, swap 1 cup broth with dark beer—the malty sweetness pairs beautifully with the sprouts.

Brussel Sprout and Bacon Stuffed Mushrooms

These savory stuffed mushrooms pack a punch with crispy bacon, tender Brussels sprouts, and melty cheese—perfect for impressing guests or treating yourself!

Ingredients:

• 12 large cremini mushrooms (stems removed and reserved)
• 4 slices bacon, chopped
• 1 cup Brussels sprouts, finely shredded
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and place on a baking sheet.
2. In a skillet over medium heat, cook chopped bacon until crispy (5–6 minutes). Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the pan.
3. Add reserved mushroom stems (finely chopped), shredded Brussels sprouts, and 2 cloves minced garlic to the skillet. Sauté for 3–4 minutes until softened. Stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Remove from heat.
4. Mix in crispy bacon, 1/4 cup Parmesan, and 1/4 cup mozzarella. Spoon filling into mushroom caps, pressing lightly.
5. Bake for 18–20 minutes until mushrooms are tender and cheese is bubbly.

The Brussels sprouts add a fresh crunch that balances the smoky bacon, while the double-cheese blend ensures every bite is rich and gooey.

Tip: For extra crispiness, broil for 1–2 minutes at the end—just keep an eye on them!

Brussel Sprout and Bacon Tacos

These smoky, crispy tacos turn humble Brussels sprouts into a crave-worthy filling—perfect for taco night with a twist.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 8 small corn tortillas, warmed
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. In a large skillet over medium heat, cook chopped bacon until crisp, about 6–8 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the pan.
2. Add Brussels sprouts, red onion, olive oil, smoked paprika, garlic powder, and kosher salt to the skillet. Cook, stirring occasionally, until sprouts are tender and charred at the edges, 10–12 minutes.
3. Divide the Brussels sprout mixture among warmed tortillas. Top with crispy bacon, cotija cheese, and cilantro. Serve with lime wedges.

The magic here? The sprouts soak up all that smoky bacon flavor while staying crisp—no soggy taco fillings allowed.

Tip: For extra crunch, char the tortillas directly over a gas flame for 10 seconds per side.

Brussel Sprout and Bacon Frittata

This hearty frittata is a perfect balance of crispy bacon, caramelized Brussels sprouts, and creamy eggs—ideal for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices thick-cut bacon, chopped
• 1 cup Brussels sprouts, trimmed and thinly sliced
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, salt, and pepper until smooth. Set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon, leaving drippings in the pan.
3. Add Brussels sprouts to the skillet and sauté until tender and lightly browned, about 4 minutes.
4. Pour the egg mixture over the sprouts, then sprinkle cooked bacon and cheddar cheese evenly on top. Cook undisturbed for 2 minutes, just until edges set.
5. Transfer the skillet to the oven and bake for 12–15 minutes, until the center is just set and the top is lightly golden.

The crispy bacon and tender Brussels sprouts create a satisfying contrast, while the cheese adds a melty richness—no flipping required!

Tip: For extra flavor, swap cheddar for smoked Gouda or add a pinch of red pepper flakes to the eggs.

Brussel Sprout and Bacon Risotto

This rich, savory risotto combines crispy bacon and tender Brussels sprouts for a cozy dish that feels indulgent yet balanced.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 lb Brussels sprouts, trimmed and quartered
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups chicken stock, warmed
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. In a large Dutch oven or heavy pot, cook bacon over medium heat until crisp (6–8 minutes). Transfer to a paper towel-lined plate, leaving drippings in the pot.
2. Add Brussels sprouts to the pot and sauté until lightly browned (5 minutes). Remove and set aside.
3. Add onion to the pot and cook until translucent (3 minutes). Stir in garlic and cook for 30 seconds. Add Arborio rice, toasting for 1 minute.
4. Pour in white wine, stirring until absorbed. Add warmed chicken stock 1/2 cup at a time, stirring frequently until liquid is absorbed before adding more (20–25 minutes total).
5. When rice is al dente and creamy, stir in Brussels sprouts, Parmesan, butter, 1 tsp salt, and 1/2 tsp black pepper. Top with reserved bacon.

The trick here? Letting the Brussels sprouts caramelize in bacon fat first—it deepens their sweetness against the salty, cheesy rice.

Tip: Keep stock simmering in a separate saucepan so it blends seamlessly into the risotto.

Conclusion

With 19 irresistible ways to enjoy Brussels sprouts and bacon, this roundup has something for every home cook! Whether you’re craving crispy, cheesy, or caramelized goodness, these recipes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the brussels sprout love by pinning it for later—happy cooking!