Brussels sprouts with beef bacon (Printable)

Crispy Brussels sprouts paired with smoky beef bacon, garlic, and bright lemon for a flavorful side.

# What You Need:

→ Vegetables

01 - 1.1 lb Brussels sprouts, trimmed and halved
02 - 2 cloves garlic, minced
03 - 1 small lemon, zested and juiced

→ Proteins

04 - 4.2 oz beef bacon, cut into small strips

→ Oils & Seasonings

05 - 2 tbsp olive oil
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1/4 tsp crushed red pepper flakes (optional)

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add beef bacon strips and cook 4 to 5 minutes until crisp. Remove bacon with a slotted spoon, leaving fat in the pan.
02 - Place Brussels sprouts in skillet cut side down and cook undisturbed for 5 minutes until browned.
03 - Stir Brussels sprouts, add minced garlic, and continue to sauté 5 to 7 minutes until tender and golden.
04 - Return beef bacon to the skillet. Season with salt, black pepper, and red pepper flakes if using. Toss to combine thoroughly.
05 - Remove skillet from heat. Add lemon zest and juice, tossing well before serving.

# Expert Suggestions:

01 -
  • Ready in 30 minutes with minimal fuss, but tastes like you spent hours in the kitchen.
  • The crispy edges and tender centers with that smoky bacon flavor will make even skeptics ask for seconds.
  • One skillet means one thing to wash, and your kitchen smells like a proper dinner is happening.
02 -
  • Don't stir the Brussels sprouts while they're getting their initial sear—that golden-brown crust is everything, and moving them around ruins it.
  • The lemon juice at the end isn't decoration; it's what transforms this from heavy to balanced, so don't skip it or go light.
03 -
  • Buy your Brussels sprouts a day or two before cooking them so they're at their crispest, and avoid any that feel soft or smell sulfurous.
  • If your skillet is crowded and the sprouts are steaming instead of browning, work in batches so each one gets its moment seared against hot fat.

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