Terrible when done poorly, but delicious when done well. This recipe for crispy, delicious Brussels sprouts flavored with bacon and cream will convert even the vegetable haters in your family.
This is such an easy side dish for the holidays when Brussels sprouts are in season. I also like to make it for a regular weeknight.
Table of Contents
Ingredients and Tools You’ll Need
Only heavy cream will do for this recipe, but you can substitute water for the chicken broth if you’re in a pinch. The bacon is what gives the flavor and helps the Brussels sprouts brown, so don’t leave it out.
This makes enough for four servings. You can double this recipe easily, and it will still fit in a 10-inch skillet! To double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
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Equipment
- 12-inch cast iron skillet
- spatula or tongs (for flipping)
Ingredients
- 4 slices of bacon, diced
- 1 pound Brussels sprouts, trimmed and cut in half
- ½ cup chicken broth
- ¼ cup heavy cream
- salt and pepper to taste
How to Make Crispy Brussels Sprouts
Step One: Prep Brussels Sprouts
First, prepare the Brussels sprouts by removing the outer leaves and cutting them in half (or thirds if they are very large).
Step Two: Cook
In a large skillet, cook the bacon over medium heat until crisp. Remove the cooked bacon to a paper towel-lined plate, reserving half of the fat in the pan.
Brown the Brussels sprouts. Turn up your heat to medium-high and cook them in a single layer, cut side down, until they’re caramelized, then flip over for 3 minutes on each side. If you stir too much, they won’t brown as well.
Step Three: Add Liquids
Add some chicken broth and turn down your heat to medium-low. Cover for 4 minutes until they’re fork-tender before removing the lid. Add the cream and keep stirring until the liquid reduces. There should not be puddles of cream left in the skillet.
Add the bacon and serve!
Storing & Serving
Leftover Brussels sprouts will keep in the fridge in an airtight container for up to four days. This recipe does not freeze well.
These work for a holiday side dish or just a normal weekday dinner.
- Add some white cheddar scalloped potatoes for your carb side dish.
- A simple chicken breast is all you need if it’s a normal weeknight.
- Or for feeding the whole family for the holidays, try this deep-fried turkey – you won’t regret it.
- These easy, sourdough rolls are just what you need for the holidays.
Questions and Troubleshooting
Yes! Any heavy-bottomed skillet will work fine.
Fall, winter, and early spring. But you can find them in the grocery store any time.
More Easy Side Dishes
- Skillet fried rice is easy to make and can be a dinner or a lunch.
- Home fries in a cast-iron skillet are another yummy, crispy dish.
- Baked beans are perfect for making a can of beans more exciting.
Printable Recipe
Cast Iron Brussels Sprouts with Bacon and Cream
Equipment
- 12 inch cast iron skillet
- spatula or tongs (for flipping)
Ingredients
- 4 slices bacon diced
- 1 pound brussels sprouts trimmed and cut in half
- ½ cup chicken broth
- ¼ cup heavy cream
- salt and pepper to taste
Instructions
- Prep. Prepare the Brussels sprouts by removing the outer leaves and cutting them in half (or thirds if they are very large).
- Cook the bacon. Heat a 12-inch cast iron skillet over medium heat. Add the diced bacon and cook until crispy. Transfer the bacon to a paper towel-lined plate, leaving half of the bacon grease in the skillet.
- Brown the Brussels sprouts. Increase the heat to medium-high. Place the Brussels sprouts cut side down in the skillet. Cook without stirring until they are browned and caramelized, about 3 minutes. Flip the Brussels sprouts and cook for another 3 minutes.
- Cook the sprouts. Pour the chicken broth into the skillet, reduce the heat to medium-low, and cover. Cook until the Brussels sprouts are fork-tender, about 4 minutes, then season with salt and pepper to taste.
- Add the cream. Remove the lid and stir in the heavy cream. Cook, stirring occasionally, until the cream reduces and coats the Brussels sprouts, about 2 minutes. The vegetables should not look "creamy."
- Serve. Remove from the heat and stir in the cooked bacon. Serve immediately.
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Notes
Nutrition
Love,
Those sound amazing!