The BEST recipe for stovetop sauteed Brussel Sprouts with bacon and mushrooms – the ultimate combination of flavors.
This recipe is a great side for dinner or an appetizer for the Holidays.
What are Brussel Sprouts?
Brussel Sprouts are a member of the cabbage family, they resemble baby cabbages in mini form. The sprouts are popular in Brussels, Belgium, and have gained popularity and their name from there.
How to cook Brussel Sprouts?
Brussels Sprouts may be cooked with a variety of method, here are some of the most popular method to cook the sprouts.
- OVEN ROASTED- Basic method to roast is to toss them with olive oil and desired seasoning and bake at 400°F for 35-40 minutes.
- PAN SAUTEED-Cook the Brussel Sprouts with oil 10-12 minutes, season with salt and pepper.
Raw Brussel’s Sprouts finely shredded are quickly gaining popularity for salads.
Pan Sauteed Brussel Sprouts-
You want to be sure to use a large skillet for this recipe so the pan isn’t overcrowded. We recommend a 12″ pan.
- Prep sprouts- Trim the base of the sprouts and remove any browned outer leaves. Cut the sprouts in half or quarter the sprouts.
- Cook bacon- Cut bacon into bite-sized pieces and saute in a large skillet until lightly browned. Remove the bacon from the skillet, reserve the bacon grease.
- Cook mushrooms- Cut mushrooms in half or a quarter and finely chop the onion. Sautee mushrooms with the onions until onions are tender and mushrooms browned. Remove from the skillet.
- Cook sprouts- In the same skillet, add 3 Tbsp water and the sprouts. Turn heat to medium and cook until sprouts are tender and water evaporates, about 10-15 minutes (depending on the size of sprouts). Stir in the garlic with butter.
- Combine- Add bacon and mushrooms back to the skillet and cook until reheated and sprouts are tender.
Chef’s Tip- Serve the pan sautéed sprouts with freshly grated parmesan cheese.
TIPS for the BEST Brussels Sprouts:
- Be sure to cut the sprouts uniform in size for even cooking.
- Though they are a bit flavorless on their own, adding seasonings makes the dish so enjoyable. Since the bacon and mushrooms add flavor already, season lightly.
- When sauteing, be sure there is enough liquid in the skillet so they don’t burn. Add additional butter and oil if needed.
- Don’t cook the sprouts over high heat, the leaves will burn but the inside will be too hard.
How to Reheat Sprouts-
Keep the leftover sprouts refrigerated and covered tightly for 3-4 days. To reheat the sprouts, just add them to a skillet with a dab of butter, oil, or water and reheat. So easy!
Are Brussel Sprouts good for you?
It’s surprising how beneficial the Brussel Sprouts are! They are rich in antioxidants, fiber, nutrients, and contain Vitamin C, K and Omega-3 fatty acids.
If you’ve never tried Brussel Sprouts, this is the recipe for you. It will become a new favorite.
Try these Other Sides:
- Cheesy Asparagus Gratin
- Roasted Vegetables
- Green Bean Casserole
- Marinated Mushrooms Salad
- Shrimp Ceviche
Brussel Sprouts Recipe
Author: Valentina
5 from 2 votes
The easiest Brussel Sprouts Recipe, sauteed in a skillet with bacon and mushroom. A great side dish or appetizer for the holidays.
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 servings, as side
Ingredients
- 8 oz bacon, chopped
- 12 oz mushrooms, halved (white or portabella)
- 1 small onion, finely chopped
- 1 lb fresh brussel sprouts, halved
- 2 Tbsp olive oil
- 3 Tbsp unsalted butter
- 3 Tbsp water
- 2 garlic cloves, minced
- salt and pepper, to taste
- freshly grated parmesan, optional
Instructions
Saute bacon until lightly golden in color.
Remove the bacon pieces, reserving the grease in the skillet.
Add mushrooms with onion, cook until onions are tender and mushrooms browned, lightly season with salt and pepper. Remove from the skillet.
Add the Brussels Sprouts and water to the skillet, season with salt and pepper. Cook over medium heat until sproutes are tender and water evaporates, about 10-12 minutes.
Stir in the garlic and butter.
Return the mushrooms and bacon to the skillet. Cook until heated.
Nutrition
456kcal Calories17g Carbs14g Protein39g Fat14g Saturated Fat60mg Cholesterol702mg Sodium864mg Potassium6g Fiber5g Sugar1142IU Vitamin A101mg Vitamin C65mg Calcium2mg Iron
- Full Nutrition Label
Nutrition Facts
Brussel Sprouts Recipe
Amount Per Serving
Calories 456Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 14g88%
Cholesterol 60mg20%
Sodium 702mg31%
Potassium 864mg25%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 5g6%
Protein 14g28%
Vitamin A 1142IU23%
Vitamin C 101mg122%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Salad, Sides
Cuisine: American
This recipe was originally posted February, 2013 and edited November, 2020.
Did you make this recipe?
Tag @valentinascorner on Instagram and use hashtag #valentinascorner
Leave a comment
8 comments
- Janet Bradley
OMG, sI sooo want to try this recipe……..but I HATE mushrooms!!!!!!!! Can it be made without them??
Thanks, Jan
- Reply
- Valentina’s Corner
Janet, of course, you can take out the mushrooms!!! I hope you give this recipe a try, without the mushrooms ofcourse!
- Reply
- Carrie Fuller
My husband said this was the best side dish ever. Absolutely DELICIOUS!
- Reply
- Valentina’s Corner
I’ll take that as a HUGE compliment, Carrie. Thanks so much for giving our Brussel sprouts a try.
- Reply
- Lennex
I do not like Brussel sprouts but this is one good recipe. It is so easy and its so good. I have not yet gotten my kids to eat them but I know its growing on them!!
- Reply
- Valentina’s Corner
Thanks for trying the Brussel sprouts, Lennex. I hope the kiddos come around too. 🙂
- Reply
- mariya K
So yummy! I had this recipe saved long time ago but I just got to it. I only had Brussels sprouts once and fell in love. This is the first time made them and I’m so saving this recipe and making them again…and again!
- Reply
- admin
Mariya,
Ahhhh. THANK YOU. 🙂 🙂 🙂- Reply
