18 Simple Bacon and Brussel Sprout Recipes That You’ll Love

You’re about to discover 18 simple ways to turn two humble ingredients into weeknight magic. Bacon and Brussels sprouts together? It’s the crispy, savory combo you never knew you needed. Ready for quick, delicious dinners that feel like comfort food?

Roasted Brussels Sprouts with Bacon

Crispy, caramelized Brussels sprouts with salty bacon—this is the side dish that steals the show. Roasting brings out their natural sweetness, and a hint of garlic makes it irresistible.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, cut into 1/2-inch pieces
• 2 tablespoons rich extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon balsamic glaze (optional, for drizzling)

Instructions

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved Brussels sprouts, bacon pieces, olive oil, sliced garlic, salt, and pepper until everything is well coated.
3. Spread the mixture in a single layer on the prepared baking sheet. Don't overcrowd—use two sheets if needed so the sprouts roast rather than steam.
4. Roast for 20–25 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized on the edges and the bacon is crispy.
5. For extra browning, broil on high for the last 1–2 minutes, watching closely to avoid burning.
6. Drizzle with balsamic glaze if desired, and serve hot.

Out of the oven, these sprouts have deep golden edges and a nutty, sweet flavor from the caramelization. The crispy bacon and soft garlic melt together in every bite. Serve them alongside roast chicken, steak, or even over creamy polenta for a cozy dinner.

Bacon and Brussels Sprout Skillet

Crispy bacon and caramelized Brussels sprouts come together in one skillet for a quick, savory side that steals the show. It’s the perfect balance of salty, sweet, and tangy—and cleanup is a breeze.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 1 medium yellow onion, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 tbsp balsamic glaze

Instructions

1. In a large (12-inch) cast-iron skillet over medium heat, cook the chopped bacon for 5–7 minutes, stirring occasionally, until crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the skillet.
2. While the bacon cooks, fill a large bowl with ice water. Bring a small pot of salted water to a boil. Add the halved Brussels sprouts and blanch for 2 minutes. Drain and plunge into the ice water to stop cooking, then drain well and pat dry with a clean towel.
3. Return the skillet to medium-high heat. Add the olive oil and heat until shimmering. Add the blanched Brussels sprouts in a single layer, cut side down. Cook without stirring for 4–5 minutes until deeply golden brown.
4. Add the sliced onion to the skillet and season with black pepper and sea salt. Cook for 3–4 minutes, stirring occasionally, until the onion is softened and lightly browned. Tip: Resist the urge to overcrowd the pan; if needed, work in batches for the best caramelization.
5. Remove the skillet from heat. Drizzle the balsamic glaze over the sprouts and onions, then toss gently to coat. Sprinkle the crispy bacon over the top and serve immediately.

Perfectly charred sprouts with a tender bite, sweet onions, and salty bacon—every forkful hits. Drizzle extra balsamic glaze right before serving for a glossy finish that looks as good as it tastes.

Creamy Bacon Brussels Sprout Pasta

Unexpectedly, Brussels sprouts become the star of this creamy pasta dish. The magic happens when crispy bacon, tender sprouts, and a luscious Parmesan sauce come together. It's comfort food with a touch of elegance, perfect for a weeknight dinner that feels special.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 8 ounces dried fettuccine or linguine
• 4 slices thick-cut bacon, chopped
• 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• 1 tablespoon unsalted butter (optional, for extra richness)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, place the chopped bacon in a cold, large skillet. Cook over medium heat, stirring occasionally, until the bacon is crispy and the fat is rendered, about 5–7 minutes.
3. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
4. Add the Brussels sprouts to the skillet with the bacon fat, cut side down. Cook without moving for 4–5 minutes until deeply browned. Then stir and continue cooking for another 3–4 minutes until tender-crisp and caramelized.
5. Reduce heat to low. Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant. Be careful not to burn the garlic.
6. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and nutmeg until the sauce is smooth and thickened slightly, about 1 minute.
7. Add the drained pasta and half of the cooked bacon to the skillet. Toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick. The sauce should cling to the pasta.
8. Season with salt and pepper to taste. If desired, stir in 1 tablespoon of butter for extra richness.
9. Serve immediately, topped with the remaining crispy bacon and additional Parmesan if desired.

Don't be surprised if this pasta disappears fast—the creamy sauce perfectly coats each noodle, with crispy bacon and caramelized sprouts in every bite. For a fun twist, top with toasted breadcrumbs or a squeeze of lemon for brightness. Enjoy it with a simple green salad for a complete meal.

Bacon Wrapped Brussels Sprouts

You know how Brussels sprouts get a bad rap? Well, these bacon-wrapped beauties are here to change your mind. They're crispy, salty, and totally addictive—perfect for game day or a holiday side.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 25 minutes minutes

Ingredients

Brussels Sprouts

• 1 pound fresh Brussels sprouts, trimmed and halved
• 12 slices thin-cut bacon, halved crosswise
• 1 tablespoon rich extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon finely ground black pepper

Dipping Sauce

• 1/2 cup full-fat mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 teaspoon apple cider vinegar

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. In a medium bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Wrap each Brussels sprout half with a half-slice of bacon, securing with a toothpick if needed. Place seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake for 20-25 minutes, until the bacon is crispy and the sprouts are tender when pierced with a fork. For extra crispiness, switch the oven to broil for the last 2 minutes, watching closely to prevent burning.
5. While the sprouts bake, make the dipping sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, maple syrup, and apple cider vinegar until smooth. Set aside.
6. Let the bacon-wrapped sprouts cool on the baking sheet for 2 minutes—this helps the bacon set—then transfer to a serving platter. Serve warm with the dipping sauce on the side.

The bacon turns perfectly crunchy while the sprouts stay tender inside, and that sweet-tangy dipping sauce is the ultimate contrast. Try them drizzled with hot honey for a spicy twist—your guests will be fighting over the last one.

Brussels Sprout and Bacon Salad

A shaved Brussels sprout salad is my go-to for when I want something crunchy, tangy, and satisfying without being heavy. This version with crispy bacon, sweet dried cranberries, and a bright lemon vinaigrette comes together in minutes and works as a side or a light lunch.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Salad

• 1 pound fresh Brussels sprouts, trimmed
• 6 slices thick-cut bacon
• 1/3 cup dried cranberries
• 1/4 cup toasted sliced almonds
• 1/3 cup finely grated Parmesan cheese

Lemon Vinaigrette

• 3 tablespoons fresh lemon juice (from about 1 large lemon)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1/2 teaspoon honey
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon kosher salt
• 1/3 cup rich extra virgin olive oil

Instructions

1. Place the bacon slices in a large cold skillet. Cook over medium heat for 8-10 minutes, flipping once, until crispy and browned.
2. Transfer the bacon to a paper towel-lined plate to drain. Once cool, crumble into bite-size pieces.
3. While the bacon cooks, use a food processor with the slicing disc or a sharp knife to thinly shave the Brussels sprouts (about 1/8-inch thick). Place in a large bowl.
4. In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, honey, black pepper, and salt until combined.
5. Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is emulsified and creamy.
6. Add the crumbled bacon, dried cranberries, toasted almonds, and Parmesan to the bowl with the shaved Brussels sprouts.
7. Pour the vinaigrette over the salad and toss well to coat all ingredients evenly. Let sit for 5 minutes to allow the sprouts to soften slightly.
8. Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 2 hours.

What you get is a salad that's crisp yet tender, with smoky bacon and nutty Parmesan in every bite. The lemon vinaigrette keeps it bright and fresh—perfect for a holiday table or a quick weeknight dinner upgrade.

Bacon Brussels Sprout Frittata

Craving a quick, satisfying brunch that feels fancy but comes together in under 30 minutes? This Bacon Brussels Sprout Frittata is your answer—fluffy eggs packed with crispy bacon, tender shredded Brussels sprouts, sharp cheddar, and fresh herbs.

Serving: 4 | Prep Time: 10 minutes minutes | Cooking Time: 18 minutes minutes

Ingredients

• 6 large farm-fresh eggs
• 2 tablespoons whole milk
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon coarse sea salt
• 4 slices thick-cut bacon, diced
• 1 cup Brussels sprouts, trimmed and thinly sliced
• 1 clove garlic, minced
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon fresh chives, chopped (plus more for garnish)
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat your oven’s broiler to high and position a rack 6 inches from the heat source.
2. In a medium bowl, whisk together the eggs, milk, black pepper, and sea salt until well combined and slightly frothy.
3. Heat a 10-inch oven-safe nonstick skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until crispy, about 6 minutes.
4. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
5. Add the sliced Brussels sprouts to the hot skillet and sauté over medium-high heat until they start to brown and soften, about 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Reduce the heat to medium. Spread the Brussels sprouts evenly in the skillet, then sprinkle the cooked bacon and half the shredded cheddar on top.
7. Pour the egg mixture over the Brussels sprouts and bacon. Cook without stirring for 4 minutes, until the edges are set and the center is just slightly jiggly.
8. Sprinkle the remaining cheddar cheese, chives, and thyme leaves over the top. Transfer the skillet to the preheated broiler and broil for 2-3 minutes until the top is golden and puffed. Let rest for 1 minute before slicing.
9. Tip: For extra fluffiness, whisk the eggs thoroughly until frothy. Tip: Use a serrated bread knife to slice the frittata cleanly. Tip: Microwaving the Brussels sprouts for 1 minute before slicing helps them cook faster.

Bite into that crispy bacon, tender sprouts, and gooey cheese all bundled in a cloud of egg—it’s brunch perfection. Serve it with a side salad or toasted sourdough for a complete meal that tastes like you spent hours in the kitchen.

Honey Glazed Brussels Sprouts with Bacon

Nothing beats the sweet-savory combo of these Honey Glazed Brussels Sprouts with Bacon. They're crispy, caramelized, and make a killer side dish for any dinner—or even a standalone snack.

Serving: 4 | Prep Time: 10 minutes minutes | Cooking Time: 25 minutes minutes

Ingredients

Main Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 3 tbsp extra virgin olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 3 tbsp honey (preferably local and runny)
• 1 tbsp apple cider vinegar
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 15 minutes, shaking the pan halfway through to ensure even cooking.
4. Meanwhile, in a skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain; reserve 1 tablespoon of bacon drippings.
5. In a small bowl, whisk together the honey, apple cider vinegar, and red pepper flakes. Set aside.
6. After 15 minutes of roasting, remove the Brussels sprouts from the oven and drizzle the honey mixture over them. Toss gently to coat using a spatula.
7. Return the pan to the oven and roast for another 10 minutes, until the sprouts are tender and caramelized—the edges should be browned and slightly sticky.
8. Transfer the roasted Brussels sprouts to a serving platter, sprinkle the crispy bacon crumbles on top, and serve immediately.
9. Pro tip: For extra crispiness, don't overcrowd the pan—give each sprout a little space to breathe!
10. Pro tip: Taste the honey mixture before drizzling; if you like more heat, add an extra pinch of chili flakes.
11. Pro tip: If you're short on time, you can skip the skillet and bake the bacon alongside the sprouts for the last 10 minutes.

Love the contrast of sweet honey and salty bacon with a subtle kick of heat. These sprouts are addictive—try serving them over a bed of creamy polenta or alongside roasted chicken for an easy weeknight win.

Bacon and Brussels Sprout Soup

Here's a comforting bowl of creamy goodness that turns humble Brussels sprouts into something absolutely crave-worthy. With smoky bacon, tender potatoes, and a whisper of thyme, this soup is hearty enough for a weeknight dinner yet special enough to impress guests.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Soup Base

• 6 slices thick-cut bacon, chopped
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 pound Brussels sprouts, trimmed and halved
• 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 teaspoon fresh thyme leaves, chopped
• ½ teaspoon finely ground black pepper
• ½ teaspoon kosher salt

Garnish

• ¼ cup heavy cream
• 2 tablespoons fresh chives, chopped
• Crispy bacon bits (reserved from cooking)

Instructions

1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
2. Add the butter and diced onion to the pot. Cook over medium heat, stirring occasionally, until onion is translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the halved Brussels sprouts and diced potatoes. Cook, stirring often, for 5 minutes to lightly brown the vegetables. Season with salt and pepper.
4. Pour in the chicken broth, increase heat to high, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are fork-tender and Brussels sprouts are very soft.
5. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. (Alternatively, transfer in batches to a blender, filling no more than halfway, and blend carefully, covering with a towel to prevent splashes. Return to pot.)
6. Stir in the milk, heavy cream, and fresh thyme. Heat over medium-low, stirring often, until warmed through—about 5 minutes. Do not let it boil. Taste and adjust salt and pepper if needed.
7. Ladle the soup into bowls. Top with reserved crispy bacon bits and a sprinkle of fresh chives. Serve hot.

Silky and velvety, this soup has a deep savory richness balanced by the subtle sweetness of caramelized Brussels sprouts. Pair it with crusty bread for dunking, or serve as a starter for a cozy autumn dinner.

Bacon Brussels Sprout Flatbread

Maybe you thought Brussels sprouts were only for holiday side dishes, but this bacon Brussels sprout flatbread is about to change your mind. It's crispy, cheesy, savory, and perfect for a weeknight dinner or a game-day snack.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Flatbread

• 1 pre-made pizza dough (store-bought or homemade, at room temperature)
• 2 tablespoons rich extra virgin olive oil
• 1 cup shredded mozzarella cheese

For the Toppings

• 8 oz Brussels sprouts, trimmed and halved (about 2 cups)
• 4 slices thick-cut bacon, chopped into 1/2-inch pieces
• 2 cloves garlic, thinly sliced
• 1/4 teaspoon coarse sea salt
• 1/8 teaspoon finely ground black pepper
• 2 tablespoons aged balsamic vinegar

Instructions

1. Place a pizza stone or inverted baking sheet on the middle rack of the oven. Preheat the oven to 450°F (232°C) for at least 30 minutes. This ensures a crispy crust.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave 1 tablespoon of bacon drippings in the skillet.
3. Add the Brussels sprouts, cut side down, to the skillet with the drippings. Cook over medium-high heat without moving for 3 minutes until deeply browned. Stir, then add the sliced garlic, salt, and pepper. Cook for another 2 minutes, then remove from heat.
4. On a floured surface, stretch the pizza dough into a 12-inch oval or rectangle. Transfer to a piece of parchment paper.
5. Brush the dough evenly with the extra virgin olive oil, leaving a 1/2-inch border. Sprinkle the mozzarella evenly over the surface.
6. Top the cheese with the sautéed Brussels sprouts and garlic, then scatter the crispy bacon bits over the top.
7. Slide the parchment paper with the flatbread onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
8. While the flatbread bakes, place the balsamic vinegar in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 3-4 minutes until slightly thickened. (Tip: The syrup should coat the back of a spoon.)
9. Once the flatbread is done, remove it from the oven and let it cool for 2 minutes. Drizzle the balsamic reduction evenly over the top.
10. Slice into 8 pieces and serve warm.

Nothing beats that first bite: the crunch of the bacon, the caramelized Brussels sprouts, and the tangy balsamic drizzle all on a crispy, cheesy base. Try it with a side of honey-drizzled goat cheese or a simple arugula salad for extra freshness.

Sautéed Brussels Sprouts with Bacon and Garlic

Sometimes you just need a quick, veggie-heavy side that feels indulgent but comes together in under 20 minutes. These sautéed Brussels sprouts get crispy edges from bacon fat, a punch of garlic, and a bright finish of lemon — perfect for weeknights or holiday tables.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 12 minutes

Ingredients

Produce & Aromatics

• 1 pound Brussels sprouts, trimmed and halved (about 4 cups)
• 4 cloves garlic, thinly sliced
• 1 lemon, for squeezing

Protein & Fat

• 4 slices thick-cut bacon, chopped into 1/2-inch pieces
• 1 tablespoon extra-virgin olive oil

Seasonings

• 1/2 teaspoon kosher salt (or to taste)
• 1/4 teaspoon freshly cracked black pepper
• Optional: red pepper flakes for heat

Instructions

1. Place a large (12-inch) skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 5–7 minutes.
2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet (about 2 tablespoons).
3. Increase the heat to medium-high and add the Brussels sprouts cut-side down in a single layer. Cook without moving for 3–4 minutes until deeply browned. Tip: Don't crowd the pan — work in batches if needed for better caramelization.
4. Add the sliced garlic and optional red pepper flakes to the skillet, then stir everything together. Cook for 1 minute until the garlic is fragrant but not burning.
5. Pour in 2 tablespoons of water and immediately cover the skillet with a lid. Steam for 2 minutes — this softens the sprouts while keeping a little bite. The water will evaporate quickly.
6. Remove the lid, add the cooked bacon back to the skillet, and toss to combine. Drizzle with olive oil, season with salt and black pepper, and stir for another 30 seconds.
7. Squeeze half a lemon over the sprouts, toss once more, and transfer to a serving dish. Taste and add more lemon or salt if needed.

You'll love how the charred, tender sprouts soak up all that smoky bacon flavor, with the garlic and lemon cutting through the richness. Serve them alongside roast chicken, seared steak, or even pile them on a grain bowl for extra crunch.

Bacon Brussels Sprout BBQ Pizza

Hey there, pizza lover! If you thought Brussels sprouts had no place on a pizza, think again. This Bacon Brussels Sprout BBQ Pizza is a smoky, sweet, and savory twist on classic BBQ chicken pizza—topped with crispy bacon, caramelized red onions, and gooey mozzarella. Trust me, it’s a game-changer.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pizza

• 1 pound store-bought or homemade pizza dough, at room temperature
• 1/4 cup smoky BBQ sauce (your favorite brand)
• 1 cup shredded smoked mozzarella cheese (about 4 ounces)
• 1 cup cooked shredded chicken (from a rotisserie chicken works great)
• 6 slices thick-cut bacon, cooked until crisp and crumbled
• 1 cup thinly sliced Brussels sprouts (about 4 ounces)
• 1/2 medium red onion, thinly sliced into rings
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon finely ground black pepper
• 1/4 cup fresh parsley, chopped (for garnish)

For the Cornmeal Dusting

• 2 tablespoons yellow cornmeal

Instructions

1. Preheat your oven to 475°F (245°C). Place a pizza stone or inverted baking sheet on the middle rack to heat for at least 30 minutes.
2. In a medium bowl, toss the sliced Brussels sprouts and red onion with the olive oil, salt, and pepper. Set aside to lightly soften while you prep the dough.
3. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a sheet of parchment paper dusted with the cornmeal—this helps it slide onto the hot stone.
4. Spread the BBQ sauce evenly over the dough, leaving a 1-inch border for the crust. Sprinkle the shredded mozzarella over the sauce, then scatter the shredded chicken evenly on top.
5. Arrange the Brussels sprouts and onion mixture over the cheese, then finish with the crumbled bacon. (Tip: don’t overload—you want even distribution for crispy edges.)
6. Carefully slide the pizza (still on parchment) onto the preheated stone or baking sheet. Bake for 12–15 minutes, until the crust is golden brown and the cheese is bubbly and lightly browned in spots.
7. Remove from the oven and let cool for 2 minutes. Sprinkle with fresh parsley, slice into 8 wedges, and serve hot. (Tip: for extra smoky flavor, drizzle a little more BBQ sauce on top right before serving.)

With every bite, you get that tangy BBQ, salty bacon, and the slight bitterness of roasted Brussels sprouts—all melded together by gooey smoked mozzarella. Serve it with a crisp green salad or extra ranch for dipping, and watch it disappear. Whether it’s game night or a casual dinner, this pizza will have everyone asking for seconds.

Parmesan Crusted Brussels Sprouts with Bacon

Ugh, I used to think Brussels sprouts were just sad little cabbages—until I discovered this recipe. Now they're my go-to side dish: crispy, cheesy, and loaded with smoky bacon.

Serving: 4 | Prep Time: 10 minutes minutes | Cooking Time: 20 minutes minutes

Ingredients

For the Brussels Sprouts

• 1 lb fresh Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 3 tbsp extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese (the real stuff, not the canned kind)
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

For the Garlic Aioli Dip

• 1/2 cup mayonnaise
• 1 small clove garlic, finely minced
• 1 tsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon of the bacon drippings.
3. In a large bowl, toss the halved Brussels sprouts with olive oil, bacon drippings, garlic powder, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
4. Roast for 15–18 minutes, flipping halfway through, until the sprouts are tender and the edges are deeply browned. Tip: Don't overcrowd the pan—they'll steam instead of getting crispy.
5. While the sprouts roast, make the aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and parsley. Set aside.
6. When the sprouts come out, immediately sprinkle the Parmesan cheese and reserved bacon bits over the hot sprouts. Toss gently to coat—the heat will melt the cheese into a crust. Tip: For extra crunch, broil for 1 minute after adding the cheese, but watch closely so it doesn't burn.
7. Transfer to a serving platter and serve with the garlic aioli on the side for dipping.

The first bite gives you that satisfying crunch from the Parmesan crust, followed by the smoky bacon and tender sprout. Try serving these with a juicy steak or even as a game-day appetizer—they disappear fast.

Bacon and Brussels Sprout Hash

Maybe you've got leftover Brussels sprouts from last night's dinner, or you're just looking for a hearty breakfast that feels special. Either way, this Bacon and Brussels Sprout Hash is here to save your morning. It's crispy, savory, and topped with a runny egg—basically everything you want in a breakfast bowl.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 6 slices thick-cut bacon, chopped into 1-inch pieces
• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 lb Brussels sprouts, trimmed and halved (or quartered if large)
• 2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
• 1 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt, plus more for eggs
• 4 farm-fresh large eggs
• Fresh parsley or chives for garnish (optional)

Instructions

1. Cook the bacon in a large cast-iron or nonstick skillet over medium heat, stirring occasionally, until crispy, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
2. Add the olive oil to the pan with the bacon fat. Increase heat to medium-high and add the diced onion. Cook, stirring, until softened and lightly browned, about 3 minutes.
3. Add the minced garlic and cook for 30 seconds until fragrant.
4. Add the Brussels sprouts and sweet potatoes to the skillet. Sprinkle with smoked paprika, black pepper, and 1/2 teaspoon sea salt. Toss to coat in the fat and spices.
5. Spread the vegetables in an even layer and let cook undisturbed for 4-5 minutes, until the bottom is deeply browned. Then stir and continue cooking, stirring every 3-4 minutes, until the sweet potatoes are tender and the Brussels sprouts are charred in spots, about 12-14 minutes total. Tip: If the pan seems dry, add a splash of water and scrape up any browned bits for extra flavor.
6. Return the cooked bacon to the skillet and stir to combine. Taste and adjust seasoning if needed.
7. Make four wells in the hash with the back of a spoon. Crack an egg into each well. Cover the skillet with a lid and cook over medium-low heat until the whites are set but the yolks are still runny, about 3-4 minutes. Tip: For firmer yolks, cook 1-2 minutes longer. To avoid overcooking, check the eggs after 3 minutes.
8. Remove from heat. Garnish with fresh parsley or chives if desired. Serve immediately. Tip: For extra crunch, you can top with a sprinkle of crispy fried shallots or a drizzle of hot sauce.

Biting into this hash, you get the smoky bacon, caramelized sweet potatoes, and slightly bitter charred Brussels sprouts all at once. When you break that yolk and it coats everything in silky richness—that's breakfast magic. Serve it straight from the skillet with a side of toast, or pile it into a warm tortilla for a breakfast burrito.

Bacon Brussels Sprout Mac and Cheese

Just when you thought mac and cheese couldn't get any better, this version brings in crispy bacon, roasted Brussels sprouts, and a crunchy breadcrumb topping. It's comfort food that feels a little fancy but is totally doable on a weeknight.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1/4 cup finely grated Parmesan cheese

For the Mac and Cheese

• 12 ounces (about 3 cups) uncooked elbow macaroni
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt, plus more for pasta water
• 1/4 teaspoon freshly ground black pepper
• 6 slices thick-cut bacon
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 8 ounces sharp cheddar cheese, freshly shredded
• 4 ounces Gruyère cheese, freshly shredded
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon paprika

Instructions

1. Preheat your oven to 400°F. Bring a large pot of salted water to a boil.
2. Toss the halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer on a baking sheet and roast for 20 minutes, until tender and browned on the edges. Set aside.
3. While the sprouts roast, cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate, then crumble once cool. Reserve 1 tablespoon of bacon drippings in the skillet.
4. Cook the macaroni in the boiling water according to package directions until al dente (usually 8 minutes). Drain and set aside.
5. In a small bowl, mix panko, 2 tablespoons melted butter, and 1/4 cup Parmesan cheese for the topping. Set aside.
6. In the same skillet with reserved bacon drippings, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
7. Gradually whisk in the milk and heavy cream. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
8. Reduce heat to low and add the shredded cheddar and Gruyère, a handful at a time, stirring until melted and smooth.
9. Stir in the Dijon mustard and paprika. Season with salt and pepper to taste—remember the bacon and cheese are salty, so go easy.
10. Add the drained macaroni, roasted Brussels sprouts, and crumbled bacon to the cheese sauce. Stir gently until everything is evenly coated.
11. Transfer the mixture to a 9×13-inch baking dish. Sprinkle the panko topping evenly over the surface.
12. Bake at 400°F for 15-18 minutes, until the topping is golden and the edges are bubbly. Let cool for 5 minutes before serving.

Under the crispy breadcrumb crust, you'll find an ultra-creamy, cheesy sauce wrapped around tender pasta and caramelized Brussels sprouts. Serve it straight from the dish for a cozy dinner, or portion it into ramekins for individual servings that feel extra special.

Bacon Wrapped Brussels Sprouts with Maple Glaze

So you've got a bag of Brussels sprouts and some bacon, and you're wondering what to do? This is it: bite-sized sprouts wrapped in crispy bacon, glazed with sweet maple syrup and a hint of cayenne. They're the perfect appetizer or side dish—irresistibly savory-sweet with a tiny kick.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Main Ingredients

• 1 lb fresh Brussels sprouts, trimmed and halved
• 12 oz thick-cut bacon, each slice cut in half crosswise
• 1/4 cup pure maple syrup
• 1/8 tsp cayenne pepper (or more for extra heat)
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. In a small bowl, whisk together the maple syrup, cayenne pepper, olive oil, black pepper, and salt until smooth. This is your glaze.
3. Take one halved Brussels sprout and wrap it with a half-slice of bacon, securing the ends underneath. Place seam-side down on the prepared baking sheet. Repeat with remaining sprouts and bacon.
4. Brush each bacon-wrapped sprout generously with the maple glaze, using a pastry brush or spoon. Reserve any extra glaze for later.
5. Bake for 20 minutes, then remove from the oven. Brush on the remaining glaze, then flip each piece over with tongs.
6. Return to the oven and bake for another 5–7 minutes, until the bacon is crisp and caramelized. Keep an eye on them so the sugar doesn't burn.
7. Let cool on the baking sheet for 5 minutes before serving. The bacon will crisp up more as it cools.
8. Tip: For extra even cooking, choose sprouts roughly the same size. If your sprouts are large, cut them into quarters instead of halves.
9. Tip: To prevent the bacon from unraveling, make sure the ends are tucked under the sprout and the seam is down.
10. Tip: If you like a sticky glaze, reduce the maple syrup to 3 tablespoons and brush on half before baking, then the rest halfway through.

Voilà—a plate of glossy, bacon-wrapped Brussels sprouts that are crunchy on the outside and tender inside. The sweet heat from the maple and cayenne makes them dangerously addictive. Serve them as a party appetizer on a platter with toothpicks, or alongside roasted chicken for a weeknight dinner upgrade.

Brussels Sprout and Bacon Stir-Fry

Veggies might not always steal the show, but this Brussels Sprout and Bacon Stir-Fry changes that. With crispy bacon, tender sprouts, and a savory soy-ginger glaze, it's a quick weeknight dinner that feels like a treat.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

Stir-Fry

• 6 slices thick-cut bacon, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds, toasted

Instructions

1. Place a large skillet or wok over medium heat and add chopped bacon. Cook, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the pan.
2. Increase heat to medium-high. Add Brussels sprouts cut-side down in a single layer (work in batches if needed). Cook undisturbed for 3 minutes until the bottoms are deeply golden.
3. Stir in garlic and ginger; cook for 30 seconds until fragrant. Quick cooking tip: keep your ginger and garlic moving so they don't burn.
4. In a small bowl, whisk together soy sauce, sesame oil, honey, and red pepper flakes if using. Pour over Brussels sprouts and toss to coat. Cook 2 more minutes until the sauce thickens slightly and coats the sprouts.
5. Return bacon to the skillet, add sesame seeds, and toss everything together. Taste and adjust with a pinch of salt if needed but remember the bacon and soy sauce are already salty. Enjoy immediately.

Warm and savory, this stir-fry balances the bitterness of Brussels with salty bacon and sweet soy—each bite brings crunch and umami. Serve it over steamed rice or noodles for a complete meal, or pile it onto a toasted bun for an epic sandwich filling.

Bacon Brussels Sprout Casserole

Just when you thought Brussels sprouts couldn't get any better, this cheesy casserole with crispy bacon and a crunchy topping comes along. It's the perfect side dish for holidays or a cozy weeknight dinner.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Main Ingredients

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

Crunchy Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the Brussels sprouts and blanch for 3 minutes. Drain and transfer to an ice bath to stop cooking, then drain well.
3. In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the skillet.
4. Add the minced garlic to the skillet with the bacon drippings and sauté for 30 seconds until fragrant. Reduce heat to low, then whisk in the heavy cream, sour cream, salt, pepper, and red pepper flakes (if using). Stir until smooth and warm, about 2 minutes.
5. Remove skillet from heat and stir in the shredded cheddar and 1/2 cup Parmesan until melted. The sauce should be thick and creamy.
6. Place the blanched Brussels sprouts in the prepared baking dish. Pour the cheese sauce over the sprouts and toss gently to coat. Sprinkle the crispy bacon on top.
7. In a small bowl, mix the panko breadcrumbs, melted butter, and remaining 1/4 cup Parmesan until combined. Sprinkle evenly over the casserole.
8. Bake uncovered for 20-25 minutes, until the topping is golden brown and the sauce is bubbly. Let rest for 5 minutes before serving.

Expect tender sprouts enveloped in a rich, cheesy sauce, with smoky bacon and a buttery, crispy crust. This casserole is a crowd-pleaser at holiday tables—or just a Tuesday night indulgence.

Smoked Bacon and Brussels Sprout Tacos

Wondering what to do with leftover Brussels sprouts? These Smoked Bacon and Brussels Sprout Tacos are the answer—they're smoky, creamy, and totally crave-worthy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 6 slices thick-cut smoked bacon, chopped
• 1/2 cup full-fat sour cream
• 1 ripe avocado, peeled and pitted
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro leaves
• 8 small corn or flour tortillas (6-inch)
• Optional: crumbled queso fresco or Cotija cheese for topping

Instructions

1. Preheat your oven to 425°F.
2. Toss the halved Brussels sprouts with olive oil, pepper, and salt on a baking sheet. Spread them in a single layer, cut side down.
3. Roast for 15–18 minutes, until tender and deeply browned on the cut sides. Flip halfway through for even browning. Tip: Don't crowd the pan—use two sheets if needed for crispy edges.
4. While sprouts roast, cook the chopped bacon in a skillet over medium heat for 6–8 minutes, stirring often, until crispy. Transfer to a paper towel-lined plate; reserve 1 tablespoon of bacon fat.
5. In a blender, combine sour cream, avocado, lime juice, and cilantro. Blend until smooth and creamy. Scrape down sides as needed. Tip: For a thinner crema, add water 1 tablespoon at a time.
6. Warm the tortillas: Either wrap in foil and heat in the oven for 5 minutes, or char directly over a gas flame for about 30 seconds per side. Tip: Keep tortillas wrapped in a clean kitchen towel to stay soft.
7. Assemble tacos: Divide roasted sprouts among tortillas, top with crispy bacon, drizzle with avocado crema, and sprinkle queso fresco if using.
8. Serve immediately with extra lime wedges on the side.

Make sure to get a bit of everything in each bite—the creamy avocado crema balances the smoky bacon and caramelized sprouts. These tacos are perfect for taco night or a fun twist on leftovers; they're so good you might even buy Brussels sprouts on purpose.

Conclusion

A collection of 18 simple yet scrumptious recipes that prove bacon and Brussels sprouts are a match made in heaven. We hope you love cooking through them as much as we loved rounding them up. Which one will you try first? Drop a comment below and don’t forget to share this article on Pinterest!

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