These grilled Brussels sprouts with bacon cook in a stovetop grill pan until golden around the edges and tender in the middle. Smoky bacon, a little butter, and those caramelized cut sides turn a handful of simple ingredients into a side dish worth coming back for.
If you’ve only had soft, overcooked Brussels sprouts, this is a good recipe to try. Fresh sprouts and a hot pan make such a difference. Serve them with my sheet pan turkey with root vegetables for a cozy dinner, or add them to your Thanksgiving dinner menu when you need an easy vegetable side that leaves the oven free.
Why You’ll Love These Brussels Sprouts
- Simple ingredients: Fresh Brussels sprouts, thick-cut bacon, butter, salt, and pepper.
- Plenty of flavor: The sprouts cook in the bacon drippings.
- Golden edges: Direct contact with the hot pan gives the cut sides a delicious browned finish.
- Easy holiday side: Make them on the stovetop while your turkey and casseroles finish in the oven.
Ingredients
- 15–20 fresh Brussels sprouts: Trim the dry stem ends, remove damaged outer leaves, and cut each sprout in half lengthwise.
- 5–6 slices thick-cut bacon: Chop into small pieces so the bacon cooks evenly.
- 1 tablespoon butter: Adds richness and helps coat the sprouts.
- Salt and freshly ground black pepper: Season at the end, since the bacon already adds salt.
Choose Brussels sprouts that are firm, with tightly packed leaves. Look for sprouts of a similar size so they finish cooking together.
How to Make Grilled Brussels Sprouts with Bacon
1. Prepare the Brussels Sprouts
Wash the sprouts, then dry them thoroughly. Trim just the dry end from each stem, keeping enough of the base intact to hold the leaves together. Slice lengthwise through the stem.
If a few sprouts are much larger than the others, quarter those pieces.
2. Cook the Bacon
Heat a large stovetop grill pan over medium heat. Add the butter and chopped bacon.
Cook, stirring occasionally, until the bacon is browned and the fat has rendered, approximately 8–12 minutes depending on its thickness. Reduce the heat if the butter or bacon begins browning too quickly.
Transfer the bacon to a plate with a slotted spoon. Leave approximately 1–2 tablespoons of fat in the pan, carefully spooning off any excess.
3. Brown the Brussels Sprouts
Add the Brussels sprouts and turn them in the drippings to coat. Arrange them cut-side down in a single layer.
Cook undisturbed for approximately 4–6 minutes, until the cut sides develop golden-brown color and grill marks. Work in batches if needed so the pan isn’t crowded.
4. Finish Cooking
Turn the sprouts and continue cooking for another 5–8 minutes, tossing occasionally, until the centers are fork-tender.
If the outsides are browning before the centers soften, lower the heat and loosely cover the pan for a few minutes. Remove the cover toward the end so excess moisture can escape.
5. Add the Bacon and Serve
Return the bacon to the pan and toss everything together. Season with black pepper, then taste before adding salt.
Serve immediately while the bacon is crisp and the sprouts are hot.
Tips for Golden, Tender Brussels Sprouts
- Dry them well. Water left on the sprouts encourages steaming and can cause the bacon fat to splatter.
- Give them space. A crowded pan makes it harder to brown the cut sides.
- Leave them alone at first. Let the sprouts develop color before turning them.
- Adjust the heat as needed. You want browned edges without burning the bacon drippings.
- Check the centers. A fork should slide into the thickest part with a little resistance.
Easy Variations
Garlic Brussels sprouts: Add a finely minced garlic clove during the final minute of cooking.
Balsamic Brussels sprouts: Finish with a small drizzle of balsamic glaze just before serving.
Maple bacon Brussels sprouts: Toss with 1–2 teaspoons of maple syrup after removing the pan from the heat.
Parmesan Brussels sprouts: Sprinkle freshly grated Parmesan over the hot sprouts before serving.
What to Serve with Grilled Brussels Sprouts
These smoky Brussels sprouts pair beautifully with roasted meat and creamy sides. For a simple family dinner, serve them alongside sheet pan turkey with root vegetables.
For a holiday meal, pair them with pepper jelly glazed pork crown roast and brown butter mashed potatoes. The savory bacon is especially good alongside the sweet and spicy glaze.
You can also find more turkey recipes, sides, and desserts in my ultimate Thanksgiving dinner menu.
Grilled One Pan Brussels Sprouts with Bacon
These grilled Brussels sprouts with bacon have golden edges, tender centers, and plenty of smoky flavor. Made in a stovetop grill pan with simple ingredients, they’re an easy vegetable side for family dinners, Thanksgiving, or Christmas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Ingredients
- 15–20 fresh Brussels sprouts, trimmed and halved lengthwise
- 5–6 slices thick-cut bacon, chopped
- 1 tablespoon unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Wash the Brussels sprouts and dry thoroughly. Trim the dry stem ends, remove damaged outer leaves, and halve lengthwise. Quarter any especially large sprouts so the pieces cook evenly.
- Heat a large stovetop grill pan over medium heat. Add the butter and chopped bacon. Cook, stirring occasionally, for 8–12 minutes, until the bacon is browned and the fat has rendered. Lower the heat if needed to prevent burning.
- Transfer the bacon to a plate using a slotted spoon. Leave approximately 1–2 tablespoons of bacon drippings in the pan, carefully removing any excess.
- Add the Brussels sprouts and toss to coat in the drippings. Arrange cut-side down in a single layer, working in batches if necessary.
- Cook undisturbed for 4–6 minutes, until the cut sides are golden and develop grill marks.
- Turn the sprouts and continue cooking for 5–8 minutes, tossing occasionally, until fork-tender. If they brown before the centers soften, reduce the heat and loosely cover the pan for a few minutes. Uncover toward the end to let moisture escape.
- Return the bacon to the pan and toss until warmed through. Season with black pepper, then taste before adding salt. Serve immediately.
Notes
- Cooking times are approximate and depend on sprout size, bacon thickness, and your pan.
- Dry the Brussels sprouts thoroughly to encourage browning and reduce splattering.
- Avoid crowding the pan. Cook in batches if needed.
- A large cast-iron or heavy-bottomed skillet can replace the grill pan.
- Fresh Brussels sprouts provide the best texture for this recipe.
- For a variation, finish with a drizzle of balsamic glaze or a sprinkle of Parmesan.
Frequently Asked Questions
Can I use a skillet instead of a grill pan?
Yes. A large cast-iron or heavy-bottomed skillet works well. You won’t get grill marks, but the flat cooking surface helps the sprouts develop golden cut sides.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best for this method. Frozen sprouts release more moisture and tend to have a softer texture, so they won’t give you the same browned finish.
Do I need to boil Brussels sprouts before grilling?
No. Halved fresh Brussels sprouts can cook directly in the pan. Keep the pieces a similar size and adjust the heat if they brown before the centers become tender.
Can I make these ahead?
For the best texture, cook them shortly before serving. You can wash, thoroughly dry, trim, and halve the sprouts the day before, then refrigerate them in a covered container until needed.
Why aren’t my Brussels sprouts browning?
The pan may be crowded, the sprouts may still be wet, or you may be moving them too often. Dry them thoroughly, cook in a single layer, and leave the cut sides against the hot pan until they develop color.
Final Thoughts
A little bacon and a hot pan make fresh Brussels sprouts an easy addition to dinner. Keep the edges golden, the centers tender, and save that crisp bacon for the final toss.
Whether you’re making a weeknight meal or planning your Thanksgiving dinner menu, these Brussels sprouts bring plenty of savory flavor without taking up oven space.
