Brussels sprouts might not be everyone’s favorite vegetable, but this creamy version with bacon could easily change a few minds. The sprouts are first sautéed until lightly golden, bringing out their natural sweetness, then gently simmered with onions, smoky bacon, stock, and cream. The result is a comforting, flavorful side dish with tender Brussels sprouts coated in a deliciously creamy sauce.
What makes this recipe especially appealing is how little effort it requires. Everything comes together in one skillet in about 30 minutes, making it a great choice for busy weeknights as well as holiday gatherings. Serve it alongside roast turkey, chicken, pork, or beef, and don’t forget some crusty bread to soak up the sauce. It’s a wonderful way to make Brussels sprouts the star of the table.
Giorgos Tsoulis
Tender, golden Brussels sprouts simmered in a rich, creamy sauce with crispy-edged bacon and sautéed onions. This easy, flavorful side dish comes together in just 30 minutes and makes a delicious addition to Thanksgiving, Christmas, or any family dinner.
- 800 g Brussels sprouts trimmed, any damaged outer leaves removed, and halved
- 5 slices bacon finely chopped
- 50 ml heavy whipping cream
- 100 ml chicken stock ( or vegetable stock)
- 2 tbsp olive oil
- 60 g butter
- 1 onion finely chopped
- salt to taste
- freshly ground black pepper to taste
For the onion and Brussels sprouts:
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Heat the olive oil and butter in a large skillet over medium heat until the butter has melted. Avoid letting the butter burn.
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Add the onion and cook for 2–3 minutes, stirring, until softened and translucent.
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Add the Brussels sprouts, season lightly with salt and pepper, and cook for 5–6 minutes, turning occasionally, until lightly golden. Avoid overcrowding the pan; if necessary, brown the sprouts in batches, then return them all to the skillet before adding the bacon.
For the bacon and sauce:
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Add the bacon and cook for another 3–4 minutes, stirring, until cooked through and lightly coloured.
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Pour in the stock and cream and bring to a gentle simmer. Cook for 5–6 minutes, or until the Brussels sprouts are tender but still hold their shape and the sauce has thickened slightly. Larger sprouts may need a few extra minutes; if the pan becomes dry before they are tender, add a splash of water or stock.
To serve:
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Taste and adjust the seasoning, allowing for the saltiness of the bacon and stock. Serve hot with freshly ground black pepper.
- For softer Brussels sprouts, blanch them in salted boiling water for 2–3 minutes before adding them to the skillet. Drain thoroughly and reduce the final simmering time as needed.
- Keep the heat moderate when cooking with butter. Adding olive oil does not prevent the milk solids in butter from burning.
