Brussels sprouts with beef bacon

There's something about the sound of Brussels sprouts hitting a hot skillet that makes you feel like you're actually cooking something worthwhile. I stumbled onto this combination one Tuesday evening when I had bacon fat left over and a bag of Brussels sprouts that needed rescuing from the vegetable drawer. The way they caramelize against that smoky beef bacon fat is basically the opposite of the mushy, boiled Brussels sprouts that made me hate them as a kid.

My partner came home while I was finishing this for the first time and did that thing where they just stood there smelling the air, saying nothing. Then they tasted it and actually sat down at the table before anything else was ready. That's when I knew I'd found something special to make on regular weeknights.

Ingredients

• 500 g Brussels sprouts, trimmed and halved: Look for firm ones without yellowing leaves, and cut them roughly the same size so they cook evenly.
• 120 g beef bacon, cut into small strips: The rendered fat is where the magic happens, so don't skip this or try to use oil as a substitute.
• 2 cloves garlic, minced: Fresh is non-negotiable here; jarred garlic will taste tinny against the smoky bacon.
• 1 small lemon, zested and juiced: The brightness cuts through the richness and keeps the whole thing from feeling heavy.
• 2 tbsp olive oil: Use whatever you have, but something with a higher smoke point helps if you're cooking hot.
• 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp crushed red pepper flakes (optional): Taste as you go because the bacon already brings saltiness.

Instructions

Get the bacon going:

Heat olive oil in a large skillet over medium heat, then add beef bacon strips. Cook for 4–5 minutes, stirring occasionally, until the edges are crispy and the fat is rendering into the pan, then scoop it out with a slotted spoon and set it aside.

Sear the sprouts:

Place Brussels sprouts cut-side down in that bacon-flavored fat and resist the urge to move them around. Let them sit undisturbed for about 5 minutes until the flat side gets deeply golden and caramelized, which is where all the flavor lives.

Bring it together:

Stir the sprouts, scatter the minced garlic over top, and keep cooking for another 5–7 minutes, stirring occasionally, until everything is tender and the garlic is fragrant. Return the bacon to the skillet, add salt, pepper, and red pepper flakes if you're using them, and toss everything to coat.

Finish with brightness:

Remove from heat, sprinkle the lemon zest over everything, add a generous squeeze of lemon juice, and toss once more before serving while the sprouts are still warm.

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There was this Sunday when my neighbor came over unexpectedly and I had these on the stove, and she asked what smelled so good. Sharing that warm skillet of Brussels sprouts and bacon with someone who wasn't even planning to stay for dinner reminded me that the best recipes are the ones that make people want to pull up a chair.

Why Bacon Fat Is Your Secret Weapon

Once you realize that the rendered bacon fat is doing most of the work here, you'll start saving it for other things. A tablespoon of this stuff beats any fancy oil when you're roasting vegetables or making a quick sauté. The smoky depth it brings to even simple ingredients is something you honestly can't replicate with anything else.

Making It Your Own

This recipe is flexible in the ways that matter. If beef bacon isn't your thing, regular bacon works perfectly, or you can use smoked tofu for a vegetarian version that somehow still feels indulgent. A handful of toasted walnuts or pine nuts at the end adds a different kind of crunch if you want to switch things up.

Serving and Storage

Serve this warm as a side to roasted chicken, steak, or pork, or eat it as a warm salad on its own with a good crusty bread to soak up the rendered fat. Leftovers keep in the fridge for a few days and reheat beautifully in a skillet, though honestly they rarely last that long.

• For extra crunch, add toasted nuts or seeds right before serving.
• If you want more heat, add an extra pinch of red pepper flakes or a drizzle of hot sauce on top.
• This dish actually tastes better the next day when the flavors have melded, so don't hesitate to make it ahead.

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This is one of those recipes that proves the simplest ingredients, when treated with respect and given time to do their thing, need nothing else to be extraordinary. Come back to it whenever you need something that feels effortless but tastes like real cooking.