Convert the veggie skeptics in your household with this easy one-pan recipe that delivers sweet and savory sprouts in less than half an hour!
I didn’t have the chance to reject Brussels sprouts when I was a kid. My mom simply never made them. We had plenty of cabbage-based meals—stuffed cabbage, noodles and cabbage, homemade coleslaw—but Brussels sprouts were notably absent from my childhood dinner table.
As a grown-up, I love these diminutive cousins of cabbage. A vegetarian friend roasted them for me with sliced mushrooms and cubed tempeh, drizzled with olive oil and a splash of balsamic vinegar. The nutty, slightly sweet taste of them melted my heart—and I’ve been compiling various ways to prepare them ever since.
This recipe for shaved Brussels sprouts with bacon and brown sugar is my current fave. It requires only one pan and less than half an hour, making it the perfect weeknight side dish. Plus, it delivers earthy, savory, smoky, tangy notes and just a hint of sweetness in every bite.
Whether you enjoy this dish on its own as a light lunch or pair it with a meaty entrée for dinner, your whole family will love its deeply comforting flavors. It might even convert those who claim to “hate” Brussels sprouts!
Tips for perfect sprouts
The way you prep your Brussels sprouts matters. For perfect Brussels sprouts on the stovetop, shredding or “shaving” is key. Avoid using a box grater or blender, as those can turn the sprouts mushy. Not ideal! The best tools for the job are a mandoline, a food processor, or a sharp chef’s knife and cutting board—each one quickly transforms these mini cabbages into delicate ribbons that cook evenly and caramelize beautifully. Slicing by hand works well for small batches, but a mandoline makes preparing larger quantities fast and consistent.
Once you add your sprouts to the skillet, the heat and rendered bacon fat begin to work their magic. High heat drives off moisture, letting the sprouts fry instead of steam, while the flavorful fat envelops every strip, creating golden edges and irresistible, slightly crunchy bits. Stir occasionally—don’t crowd the pan—and watch in amazement as your sprouts develop layers of caramelized flavor, rich smokiness, and sweet-savory depth.
How do I store leftovers?
Let your sprouts cool before storing them, but don’t leave them at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or resealable bag with as much air removed as possible. Note that both the sprouts and the bacon will soften over time, especially after the freeze-thaw process. Thaw overnight in the fridge. To restore some crispiness, reheat in a skillet with a splash of oil over medium heat until piping hot throughout. You can microwave leftovers for convenience, but they’ll become soft and soggy.
Similar recipes to try
Hungry for more dishes that feature Brussels sprouts? Lighten up with raw sprouts in a Keto Brussels Sprout Salad With Hot Bacon Dressing or this quick and easy Shaved Brussels Sprout Salad. Harness the power of your oven to elicit nutty, caramelized notes for The Best Crispy Brussels Sprouts With Bacon. Or bring the big, bold flavor of barbecue sauce to your side dish with these Roasted BBQ Bacon Brussels Sprouts.
Shaved Brussels Sprouts With Bacon And Brown Sugar
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons avocado oil
- 1/3 cup onion diced, about 2 1/2 ounces
- 4 slices bacon finely diced
- 2 tablespoons sugar-free maple syrup
- 1/2 tablespoon red wine vinegar
- 3 tablespoons brown sugar substitute
- 1/4 cup water
- Pinch of salt
Instructions
- Trim and discard the woody ends of the Brussels sprouts. Slice each sprout in half lengthwise. Lay each half flat-side down and thinly slice it. Gently pull apart the slices into thin strips. Set aside.
- Heat a large skillet over medium heat. Add the avocado oil. Stir in the diced onions and raw diced bacon. Sauté, stirring occasionally, until the onion has softened and the bacon is fragrant and starting to render its fat, about 5–7 minutes. The bacon should be cooked but still chewy, not crispy.
- Add the shaved Brussel sprouts to the skillet. Continue sautéing, stirring often, until the sprouts are tender and beginning to caramelize, about 6–8 minutes.
- Pour in the sugar-free maple syrup, red wine vinegar, brown sugar substitute, water, and pinch of salt. Reduce the heat to low and let the mixture simmer, stirring occasionally, until most of the moisture has evaporated, the sauce thickens, and the sprouts are coated, about 4-6 minutes.
- Remove the skillet from the heat. Taste and adjust seasoning as needed. Serve warm.
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