Sauteed Brussels Sprouts with Bacon & Onions

Sauteed Brussels Sprouts with Bacon & Onions

11 Reviews
From: EatingWell Magazine, November/December 2009

Fresh herbs, onion and bacon sauté alongside Brussels sprouts in this easy vegetable side dish recipe. This savory dish is delicious in the fall and winter months, when Brussels sprouts are in season. If you can find them still attached to the stalk, don't be intimidated—buy them, as they're likely more fresh. Recipe adapted from The Art of Simple Food by Alice Waters.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2½ pounds Brussels sprouts, trimmed
  • 4 slices bacon, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 teaspoons lemon juice (optional)


  • Active

  • Ready In

  1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
  2. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
  3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 77 calories; 3 g fat(1 g sat); 4 g fiber; 10 g carbohydrates; 4 g protein; 77 mcg folate; 3 mg cholesterol; 3 g sugars; 0 g added sugars; 971 IU vitamin A; 78 mg vitamin C; 49 mg calcium; 2 mg iron; 303 mg sodium; 430 mg potassium
  • Nutrition Bonus: Vitamin C (130% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

Reviews 11

November 29, 2017
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By: Marsha
I will definitely be making this again!! Simple and easy. My family loved it!!!
November 18, 2017
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By: Linda Burns
This is my go-to Thanksgiving side. I make it every year. It's absolutely delicious. Also, bonus, you can make it ahead of time and it takes just a few minutes to finish on the stove. This is an Alice Waters recipe so you know it's great!
February 16, 2017
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By: Rivermist Chris
The only thing I did different was to steam my brussel sprouts rather than boil them. I also let them brown a little. This was a side dish for salmon and german potato salad. YUM! Everyone at the table loved this!
February 20, 2016
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By: jgardiner12
i didnt add herbs but added sliced button mushrooms -so yummy i used red onions,sliced button mushrooms, 2 cups br/sprouts,and chopped bacon, a little oil. boiled briefly brs/sprouts and added to other ingredients ,cooked for short time. yummy Pros: easy, and delicious
November 26, 2014
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By: EatingWell User
I didn't add the seasonings but instead added brown sugar. Everyone raved about the dish.
November 13, 2011
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By: carynrybs
Wonderul flavor and texture Loved it! Made a half recipe as a practice run last night and served with a roasted chicken. Used Applewood bacon from BB which was not too greasy so I just left the drippings in the pan, omitted the olive oil and used thyme for the herb and the lemon juice. Even my 11 mth old Zach ate it happily.
November 26, 2010
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By: EatingWell User
This recipe is the best I've ever had with Brussel Sprouts. It is to die for. I had it at a friends home for Thanksgiving. I am making it today for my family. I will always make this recipe for Thanksgiving. Thank you!
November 23, 2010
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By: EatingWell User
My family loved this recipes last Thanksgiving and requested it again this year!
August 29, 2010
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By: EatingWell User
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