Brussel Sprouts with Caramelized Onions and Bacon makes the perfect side dish to just about any main entree! This quick and simple recipe can be made last-minute or in advance.
Brussel sprout lovers, I have an all-new way to doll up your favorite vegetable! Spoiler alert: it involved bacon.
Perfectly cooked brussel sprouts are joined by caramelized onions, anointed with crispy bacon, and supported by parmesan cheese for the absolute best brussel sprouts!
Enjoy them any time of year with your weeknight meals, or share them at a special occasion such as a holiday gathering.
This easy side dish is made in a skillet on the stove top. The best part is the caramelized onions can be prepared up to 5 days in advance if you prefer making recipes in parts.
It is one of my favorite ways of enjoying this popular vegetable, as it is so simple and is big on flavor!
If you prefer roasted brussel sprouts, I have included instructions below for the oven-baked version.
Let’s discuss the simple ingredients for this delicious brussel sprouts recipe!
Brussel Sprouts Ingredients:
Fresh Brussel Sprouts: The star of the show here, we need one pound of fresh brussel sprouts.
Many grocery stores carry pre-cut brussels sprouts in the produce section so to save time, you can always go this route.
Bacon: Bacon is needed to add little bursts of delicious bacon flavor, and the fat is also rendered to cook the onions and brussels.
Use a brand of bacon you love! Just be sure to use a thick-cut so that enough fat is rendered. You need about 2-3 tablespoons worth of fat).
Yellow Onion: For extra flavor, we caramelize up a whole onion, which adds so much joy to this easy vegetable side dish!
I prefer yellow onions because they taste sweeter, but red onions work too.
Fresh Garlic: My garlic fiends, here is your time to shine. I use three huge cloves of garlic, but you can adjust the amount based on your personal tastes.
Parmesan Cheese (Optional): Some fresh grated parmesan brings umami flavor and a little creaminess to this amazing side dish.
I consider it to be optional, but it is also one of my favorite parts about this dish.
Sea Salt and Black Pepper: Season the veggies with salt and pepper to your personal taste!
Recipe Adaptations:
- Skip the bacon and use 3 tablespoons of avocado oil or olive oil to cook the vegetables.
- Omit the parmesan cheese for a dairy-free recipe. As an alternative, replace it with asiago, aged cheddar, or your favorite aged cheese.
- If you prefer roasted brussel sprouts, you can roast them in the oven, then stir them up with caramelized onions and crispy bacon. Simply toss in oil and roast on a sheet pan in an even layer at 400 degrees F for 20-25 minutes.
- Drizzle with fresh lemon juice or add in some lemon zest for some citrus flair.
- For a little heat, add a shake or two of red pepper flakes at the end.
- Use shredded brussel sprouts (also known as shaved brussel sprouts) by using a knife to thinly slice the sprouts.
Now that we’ve covered the basic ingredients for brussel sprouts, let’s make them!
How to Cook Brussel Sprouts:
Place a large skillet (I use a 12-inch nonstick skillet) on the stove top and lay the strips of bacon in the skillet, attempting to provide a little space between each strip.
Heat over medium-high heat and cook bacon for 2-3 minutes before carefully flipping to the other side and cooking another 2-3 minutes.
Continue cooking and flipping bacon every minute or so until the strips of bacon have reached your desired level of crisp. Transfer the bacon to a cutting board, leaving the bacon drippings in the skillet.
Add the sliced onion to the skillet, stir well, and heat over medium heat or medium-high heat.
Cook until the onions begin to soften and begin turning brown, about 10-15 minutes, stirring occasionally.
Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions have reached your desired level of caramelization, about 30 to 50 minutes.
The longer you caramelize the onions, the deeper the flavor will be.
While the onions are caramelizing, you can chop the brussel sprouts and also finely chop the bacon into small bits.
Add the chopped brussel sprouts to the skillet with the caramelized onions and give them a big stir to coat them in bacon drippings.
Be sure to include the outer leaves if you enjoy crisp outer leaves. Increase the heat to medium or medium-high if it isn’t there already.
Maneuver the brussels so that they are cut side down on the skillet in a single layer, then cover the skillet with a lid.
Cook for 3-4 minutes untouched in order to get a golden brown crust on the sprouts.
Remove the lid, stir the brussels, replace the lid, and cook for another 3 to 4 minutes, or until the brussel sprouts have reached your desired level of doneness.
Sprinkle brussel sprouts with parmesan cheese, chopped bacon bits, sea salt, and black pepper to your personal taste.
Serve sauteed brussel sprouts with your main dish and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Roasted Brussel Sprouts:
If you prefer roasted brussel sprouts, here’s what you do!
Begin by cooking the bacon and caramelizing the onion as normal, outlined in steps 1 through 4. Chop the bacon and set it aside along with the caramelized onions until ready to use.
Trim the brussel sprouts and cut them in half, as normal. Toss them in 1.5 tablespoons of avocado oil and spread them over a rimmed baking sheet in a single layer. Roast on at 400 degrees Fahrenheit for 20-25 minutes, or until they have reached your desired doneness.
Toss the caramelized onions, crispy chopped bacon, roasted brussel sprouts, and parmesan cheese together in a large serving bowl. Serve and enjoy!
Can I Make This in Advance?:
Yes, absolutely! This is a great make-ahead side dish. For the best results, I recommend making it up to two days ahead of time (ideally same day or the day before).
To reheat, place the whole batch in an oven-safe container and reheat in the oven.
This recipe serves 4 comfortably. If you’re serving more than four guests, I recommend doubling the recipe.
The next time you’re looking for a classic vegetable side dish, make a batch of brussel sprouts with caramelized onions and bacon!
These perfectly cooked brussels sprouts are a crowd-pleaser for holiday gatherings. Make it for your Thanksgiving table or your Christmas feast!
If you’re looking for more healthy side dishes, also try out these reader favorites!
More Side Dish Recipes:
- Garlic Herb Roasted Vegetables
- Healthy Green Bean Casserole
- Sweet Potato Casserole with Streusel Topping
- Shaved Brussel Sprout Salad with Roasted Butternut Squash
Enjoy this delicious side dish for any occasion!
Brussel Sprouts with Caramelized Onions and Bacon
Equipment
Ingredients
- 6 strips thick-cut bacon
- 1 large yellow onion thinly sliced
- 1 pound (16 ounce) brussel sprouts trimmed and halved
- 3 large cloves garlic minced
- ½ cup parmesan cheese grated, optional
- Sea salt and black pepper to taste
Instructions
- Place a large skillet (I use a 12-inch nonstick skillet) on the stove top and lay the strips of bacon in the skillet, attempting to provide a little space between each strip.
- Heat over medium-high heat and cook bacon for 2-3 minutes before carefully flipping to the other side and cooking another 2-3 minutes. Continue cooking and flipping bacon every minute or so until the strips of bacon have reached your desired level of crisp. Transfer the bacon to a cutting board, leaving the bacon drippings in the skillet.
- Add the sliced onion to the skillet, stir well, and heat over medium heat or medium-high heat. Cook until the onions begin to soften and begin turning brown, about 10-15 minutes, stirring occasionally.
- Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions have reached your desired level of caramelization, about 30 to 50 minutes. The longer you caramelize the onions, the deeper the flavor will be. While the onions are caramelizing, you can chop the brussel sprouts and also finely chop the bacon into small bits.
- Add the chopped brussel sprouts to the skillet with the caramelized onions and give them a big stir to coat them in bacon drippings. Increase the heat to medium or medium-high if it isn’t there already. Maneuver the brussels so that they are cut side down on the skillet in a single layer, then cover the skillet with a lid. Cook for 3-4 minutes untouched in order to get a golden brown crust on the sprouts. Remove the lid, stir the brussels, replace the lid, and cook for another 3 to 4 minutes, or until the brussel sprouts have reached your desired level of doneness.
- Sprinkle brussel sprouts with parmesan cheese, chopped bacon bits, sea salt, and black pepper to your personal taste.
- Serve sauteed brussel sprouts with your main dish and enjoy!
Nutrition
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