Healthy Recipes Side Dish Vegetable Side Dish Brussels Sprouts Sautéed Brussels Sprouts with Bacon & Onions 4.8 (17) 9 Reviews Fresh herbs, onion and sautéed bacon flavor this easy Brussels sprouts recipe. This savory dish is delicious in the fall and winter months when Brussels sprouts are in season. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is a group of dedicated culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a registered dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on December 16, 2024 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 35 mins Total Time: 35 mins Servings: 10 Yield: 10 servings, about 3/4 cup each Nutrition Profile: Low-Carb Diabetes-Friendly Dairy-Free Low-Fat High-Fiber Heart-Healthy Gluten-Free Low-Calorie Jump to Nutrition Facts Jump to recipe Bacon makes everything better, including cruciferous veggies—like in this Sautéed Brussels Sprouts with Bacon and Onions recipe. Fiber- and antioxidant-rich Brussels sprouts are fork-tender and dance in the pot with sweet onions and crisp bacon. Herbs and lemon juice add a pop of freshness that balances out the salty bacon. Keep reading for our expert tips, including how to trim the Brussels sprouts. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! To prep your Brussels sprouts, start by trimming a thin slice from the stem end of each sprout, but don't cut off the stem completely. Keeping the stem intact helps keep the Brussels sprout in one piece while cooking. Discard any brown or yellow leaves. After trimming, rinse the Brussels sprouts under cold running water in a colander.You can make this dish vegetarian by using vegan bacon, smoked almonds or nuts instead of bacon.To reduce the bitterness of Brussels sprouts, make sure to shop for the freshest ones at the grocery store. They should be bright green in color and firm to the touch. Smaller Brussels sprouts are often milder and sweeter in flavor than larger ones. To improve the flavor, it's important to not overcook them. When boiling the Brussels sprouts in Step 1, you want to cook them until barely tender. They will continue to cook when you're sautéeing them. Adding lemon juice at the end gives the Brussels sprouts some brightness and acidity to balance out the flavors of the dish. Nutrition Notes One of several cruciferous vegetables, Brussels sprouts are loaded with nutrients, including fiber, vitamin C, vitamin K and potassium. Thanks to the nutrients and antioxidants in Brussels sprouts, regularly eating them may help reduce inflammation and lower your risk of chronic disease and conditions, including cancer, high blood pressure and cognitive decline. While you may not appreciate the tear-producing qualities of onions, you will most likely appreciate their health benefits. Thanks to the antioxidant quercetin, onions have been linked to reduced inflammation and a lower risk of heart disease. Their sulfur compounds—some of which cause watery eyes—have been shown to help regulate blood sugar. Recipe adapted from The Art of Simple Food by Alice Waters. Cook Mode (Keep screen awake) Ingredients 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) Directions 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. 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. 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. Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser To make ahead You can prep and cook the sprouts a day ahead (Step 1). Store the cooked sprouts in the refrigerator and finish with Steps 2 and 3, 15 to 20 minutes before you are ready to serve them. Frequently Asked Questions Is this recipe gluten-free? Yes! Since it contains no ingredients containing gluten, this recipe is gluten-free. Should you soak your Brussels sprouts before cooking? No, you don't need to soak Brussels sprouts before cooking, just rinse them after trimming. Equipment Large heavy skillet EatingWell Magazine, November/December 2009 Save Rate Print Nutrition Facts (per serving) 77 Calories 3g Fat 10g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size about 3/4 cup Calories 77 % Daily Value * Total Carbohydrate 10g 4% Dietary Fiber 4g 13% Total Sugars 3g Protein 4g 9% Total Fat 3g 4% Saturated Fat 1g 4% Cholesterol 3mg 1% Vitamin A 971IU 19% Vitamin C 78mg 87% Folate 77mcg 19% Sodium 303mg 13% Calcium 50mg 4% Iron 2mg 9% Magnesium 28mg 7% Potassium 430mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S., Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines Hilary Meyer, Hilary Meyer Hilary Meyer is a recipe developer, tester, and content creator. After graduating from culinary school, she started working the EatingWell Test Kitchen in 2006, developing and testing recipes. EatingWell's Editorial Guidelines Jan Valdez, Jan Valdez Jan Valdez has years of experience working in test kitchens, primarily in research and development and product development. Her experience in the Good Housekeeping test kitchen in New York City launched a career in professional test kitchens. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines