bacon brussels sprouts

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.