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bacon balsamic brussel sprouts cooked and sitting in a grey skillet with a wooden serving spoon sticking into them.

Skillet Bacon Balsamic Brussels Sprouts

Sara Vaughn
These crispy Brussels Sprouts are really easy to make and even the pickiest of eaters will eat them up and ask for more. I mean who doesn’t think bacon makes everything better?
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish, vegetables
Cuisine American
Servings 6
Calories 87 kcal


  • 4 C Brussels Sprouts fresh or defrosted if frozen
  • 4 Pieces Bacon Chopped
  • 1 Small Shallot
  • 3 Cloves Garlic
  • 2 TBS Butter or ghee
  • 2 TBS Olve Oil
  • C Balsamic Vinegar
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Thyme


  • Wash and trim your Brussels sprouts remove wilted leaves and rough chop into half or quarters.
  • Bring a medium pot of water to a boil.
  • Place the Brussels sprouts into the boiling water with the salt and allow them to cook about 5-7 min. Transfer them to an ice bath to cool and then place on s plate lined with paper towels to help remove excess water while you continue.
  • In a skillet (or cast iron), Cooke the chopped bacon until it’s nice and crispy. Remove from the pan and set aside.
  • Drain all but about 1-2 TBS of the bacon grease from the pan and then add the olive oil, butter (or ghee) shallot and minced garlic and let it saute over medium heat for about 5 minutes until the shallot becomes soft and the garlic becomes fragrant.
  • Add the Brussels sprouts to the pan let them sit, allowing them to crisp on each side, occasionally stirring to rotate them.
  • Add the bacon, balsamic vinegar, and spices and continue to cook about another 5-10 minutes until the desired level of crispy has been achieved. I like them both slightly and more crispy, but it all depends on who I am cooking them for on how I make them.


  • Cook the bacon to a little more of a level of crispy you like as it will soften a little once you deglaze the pan with the balsamic vinegar.
  • Needing it Whole30? Make sure the bacon you use is compliant with no added sugars.
  • Since these are blanched before they are cooked in the skillet, you can quickly blanch them ahead of time and keep them in the fridge until you are ready to cook them up.
  • These store in an airtight container in the fridge for up to 5 days.
Keyword bacon brussels sprouts, balsamic brussels sprouts, brussels sprouts, skillet brussels sprouts