Love Me Some Bacon Brussels Sprouts

bacon brussels sprouts

Bacon Brussels Sprouts

This bacon Brussels sprouts recipe has turned into one of our favorite side dishes.  We love Brussels sprouts because they are healthy and really good for you.  Even a quick google search lists benefits like:

  • high in nutrients, vitamins and fiber
  • contain antioxidants
  • contain ALA omega-3 fatty acids
  • helps reduce inflammation
  • even cooked, really high in vitamin K and vitamin C

I don’t really like them boiled, but love them fried.  Here we fry them in rendered bacon fat.  But for an even healthier option you can fry them in olive oil or avocado oil and use turkey bacon instead.  

Turkey bacon contains a lot less fat.  We like the HEB naturals brand of turkey bacon.

The bacon Brussels sprout are a wonderful side dish with a Thai turkey burger and roasted sweet potatoes.  Or serve it with fried chicken tenders!  It also goes really well with mom’s sweet carrot rice.

It always works as a super simple side dish for Thanksgiving, too.  The hardest part is prepping the Brussels sprouts by pulling of the leaves.  An easier way to do that is cut off the bottoms.  Pull of the outer leaves and discard.  Then roughly chop all the sprouts.

brussels sprouts with bacon and vinaigrette

The nice thing is that all you need for this side dish are bacon, Brussels, organic celery and a simple vinaigrette.  Celery usually shows up on the EWG dirty dozen list so you really want to buy organic.  It actually tastes better in my opinion.

I like using celery because it is also really good for you, too.  Did you know the health benefits of celery?  Like so much goodness and tasty!

As far as the vinaigrette, I make more than I need for this recipe because it keeps nicely.  I can use it again or with a lunch salad or on a sandwich.  The flavors get better over time as the shallots marinate.

sweet Chili sauce roasted brussels sprouts

Want More Recipes Like This Side Dish?

Bacon Brussels Sprouts | Gluten-Free, Dairy-Free

Cooked in bacon fat and tossed in a lovely vinaigrette, these bacon Brussels sprouts will quickly become a favorite side dish!
Course Side Dish
Cuisine American
Keyword bacon brussels sprouts
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Deana Larkin Evans


  • 1/2 lb Brussels Sprouts
  • 2 pieces bacon
  • 1 stalk celery, chopped

Vinaigrette Dressing

  • 1 shallot, minced
  • 1 tsp GF stone ground mustard
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • Kosher salt and freshly ground pepper


  1. Mix all the ingredients for the vinaigrette dressing together (flavors develop more if prepped ahead).  Use a portion of dressing for this recipe and store the rest in the fridge.

  2. Cook the bacon over medium heat in a cast iron skillet to render the bacon fat. When the bacon is crispy, remove it and set aside on a paper towel to absorb the excess fat.

  3. While the bacon is cooking prepare the Brussels sprouts. Cut off the bottoms and discard the outer layer of leaves. Cut in half and peel the leaves off until just a small center is left. Chop the centers. 

  4. Add the Brussels Sprouts to the bacon fat in the skillet. Cook over medium-high heat for a few minutes, stirring often.

  5. Once tender, add the cooked Brussels Sprouts to a bowl and toss with about 1/4 cup of the vinaigrette. Add the crumbled bacon and chopped celery.

Recipe Notes

Make sure the brand of bacon is gluten-free.  We like uncured, nitrate and nitrite-free Applewood smoked bacon.

If using turkey bacon, cook the brussels in some olive or avocado oil instead of bacon fat.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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