Brussel Sprouts with bacon, onions, and mushrooms

brussel sprouts with bacon

No need for oil or butter because everything is sautéed in sweet, delicious bacon fat. mmm. This might be one of my favorite things I’ve made this year. It’s easy, economical, and everybody loves it. It’s pretty much the total package when it comes to side dishes.

Serves 4

1 lb brussel sprouts
4 strips raw thick-cut bacon, chopped
1 cup red onion, diced
1 cup mushrooms, chopped
2 tsp brown sugar
1/2 tsp garlic powder
1/4 tsp black pepper


1. Place brussel sprouts in a large pot filled with water and bring to a boil. cover and let them sit at medium-high heat for 20+ minutes. After time has passed, take one out and prod with a fork to test if it has softened.  When ready, drain brussel sprouts in the sink and let them cool. Once they are cool, cut the sprouts in halves, lengthwise.

2. In a large non-stick pan, cook bacon on medium heat until it starts to brown, about 5 minutes.  Add mushrooms and onions and continue to cook while stirring, for about 5-7 minutes. Lastly, add the brussel sprouts and cook for 4-5 minutes or until the sides start to brown. Take off heat and stir in brown sugar,  garlic powder, and pepper. Let sit for a few minutes. Serve.

brussel sprouts onion mushroom bacon


Favorite brussel sprout nickname:


More Tom Haverford foods

This video makes me REALLY excited for spring: