Garlic Butter Brussels Sprouts with Bacon – Crispy Creamy Perfection
A quick and flavorful side dish of garlic butter Brussels sprouts with crispy bacon, perfect for holiday gatherings or weeknight meals. The buttery, garlicky sauce coats tender sprouts, while smoky bacon adds savory depth. Ideal as a comforting, easy-to-make addition to any dinner.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons
- Small bowl (for butter mixture)
Ingredients
For the Sprouts
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 2 Tbsp (30 ml) olive oil
For the Sauce
- 4 Tbsp (60 g) unsalted butter
- 4 cloves garlic, minced
- 1 Tbsp (15 ml) fresh lemon juice
- Pinch of sea salt and cracked black pepper
- 1 Tbsp (15 ml) grated Parmesan (optional)
For the Bacon
- 6 oz (170 g) thick‑cut bacon, diced
Instructions
Step One: Trim and Roast Sprouts
- Heat the skillet over medium heat. Toss the sprouts in olive oil, salt, and pepper. Spread them in a single layer and cook, stirring occasionally, until they’re browned and tender, about 12 minutes.
Step Two: Render Bacon and Set Aside
- In a separate pan, cook the diced bacon until crisp, about 5 minutes. Remove with a slotted spoon and set on paper towels to drain.
Step Three: Make the Garlic Butter
- Lower the heat, add butter to the skillet with the sprouts, and let it melt. Stir in minced garlic and cook until fragrant, about 30 seconds.
- Tip: If the garlic browns too fast, lower the heat and keep stirring to prevent a bitter flavor.
Step Four: Combine All Elements
- Return the roasted sprouts to the pan, pour in lemon juice, and toss to coat. Sprinkle the crispy bacon and optional Parmesan over the top. Heat for another minute to meld the flavors.
- Tip: Finish with a splash of warm water if the sauce feels too thick; it’ll create a silky glaze.
Notes
- Use fresh garlic for a brighter, less pungent note.
- Cut sprouts into halves, not quarters, to keep the stem intact.
- For a vegan version, swap bacon for tempeh or mushroom chips.
- Serve immediately so the crunch doesn’t turn mushy.
- Pair with a chilled glass of dry white wine or sparkling water.