These brussels sprouts are the perfect side dish for any occasion!
I wouldn’t want to live in a world without bacon … or brussels sprouts. They have to be two of the most magnificent ingredients on the planet, and the fact that the two of them pair so nicely together just makes me so happy. I know what you are thinking. This recipe had totally been done before. Bacon and brussels sprouts? That’s old news, but what if I threw some butter, brown sugar and onions into the mix. Would that change your mind? I sure hope so, because you guys have to try this recipe this holiday season. You will thank me later.
I can picture it now…
garlic smashed potatoes,
homemade artisan bread,
and these sautéed brussels sprouts with bacon and caramelized onions.
Christmas dinner is served.
I like to keep Christmas dinner simple, yet delicious. It’s not a day that I want to spend in the kitchen. Christmas Eve is meant for that, where the feast of the seven fishes (or some variation) takes center stage, and literally takes all day to prepare. It’s all fun though.
I’m also not the biggest ham lover in the world, so Christmas dinner in our house usually consists of either duck or prime rib. Easy, that’s what I’m going for, and it doesn’t get any easier than this these brussels sprouts with bacon and caramelized onions.
It truly is the perfect side dish and the perfect recipe to add to your holiday spread this year!
Recipe and beer pairing are below! I hope everyone is surviving their Mondays! xo
- 5 slices of bacon chopped
- 1 1/2 large yellow onions chopped
- 3 tablespoons butter divided
- 1 teaspoon brown sugar
- 2 pounds brussels sprouts trimmed and quartered
- Heat a large saute pan over medium-high heat. Add the bacon and cook until crisp, about 10 minutes. Remove the bacon from the pan with a slotted spoon and transfer to a paper towel lined plate. Set aside. Reduce the heat to medium-low.
- To the same pan, add the onions, 2 tablespoons of butter and brown sugar. Season with salt and black pepper. Cook, stirring occasionally for 20-25 minutes or until the onions are brown and caramelized. Remove the onions from the pan with a slotted spoon and transfer to a separate bowl. Set aside.
- Add the remaining 1 tablespoon of butter to the pan and add the brussels sprouts. Increase the heat to medium-high and cook until tender, about 7-8 minutes, stirring occasionally. Once tender, add the bacon and onions back to pan and toss the ingredients together.
- Season with salt and pepper if necessary and serve immediately. Enjoy!
HOLY BRUSSELS SPROUTS. They are some of my favorite veggies, and from now on I am only using your method to prepare them!
Hahaha … thank you so much, Nora! xo
Brussels sprouts have definitely become one of my favorite veggies, and this dish reminds me of the first time I had brussels and totally fell in love with them! It used caramelized leeks instead of onions, but the dish was absolute heaven. I need to try this version since I’m in love with caramelized onions too! Pinned :)
Ohhhhh! I love the caramelized leeks idea! I’m going to have to try that one! Yum! Thanks for the pin!
So what time should I be over for Christmas dinner?! A world without bacon and Brussels is a world I wouldn’t want to live in. Can’t wait to make these delicious Brussels sprouts!
Haha you can come over forever, if you really want to! I totally agree. The world would be a very scary place. ;)
I love these brussel sprouts but I did find the sprouts take a good deal longer than the 7-8 minutes in your recipe otherwise they are still raw. The second time I did them, I par-boiled them for 5 minutes then followed the recipe and turned out perfectly. I will sometimes add a tablespoon of balsamic vinegar for added flavor!