Save on Pinterest

Brussels Sprouts with Bacon & Garlic

When we have company, these sprouts are my go-to side dish because they look and taste fantastic. Fancy them up a notch with pancetta instead of bacon. —Mandy Rivers, Lexington, South Carolina
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings


  • 2 pounds fresh Brussels sprouts (about 10 cups)
  • 8 bacon strips, coarsely chopped
  • 3 garlic cloves, minced
  • 3/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 30 seconds longer. Remove with a slotted spoon; drain on paper towels.
  • Add Brussels sprouts to bacon drippings; cook and stir until sprouts begin to brown lightly, 4-6 minutes. Stir in broth, salt and pepper; cook, covered, until Brussels sprouts are tender, 4-6 minutes longer. Stir in bacon mixture.
Nutrition Facts
3/4 cup: 109 calories, 8g fat (3g saturated fat), 13mg cholesterol, 300mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Recommended Video


Click stars to rate
Average Rating:
  • annrms
    Dec 29, 2019

    Delicious! Used my processor to shred the sprouts. Will make again!

  • angela32
    Feb 4, 2019

    Loved this dish! I did add a little onion, but that's the only change I made. SO delicious!

  • Jennifer
    Apr 1, 2018

    This is a great side dish we used for this Easter dinner and was a big hit, added a dash of red pepper flakes and viola you have a Chip worthy addition!

  • lucaswillisamsgrandma
    Mar 9, 2016

    This is an awesome recipe. It is not surprising because it is a recipe by Mandy Rivers. I love her food blog, South Your Mouth!

  • Feen
    Dec 8, 2014

    Fantastic!! So delicious and easy. I quartered the sprouts instead of cutting them up into slices. This one's a keeper.

  • Beema
    Nov 20, 2014

    I have never met a Brussels sprout that I didn't like, but these go to the top of the list! Excellent flavor, nice tender crisp texture, and a colorful plate for the holiday table, to boot. As a volunteer field editor, I am happy to rate Mandy's recipe 5 star winner!