Cast Iron Brussels Sprouts
These Cast Iron Brussels Sprouts are an absolutely delicious side dish. Charred to perfection on the outside and soft on the inside, these Brussels sprouts are made with just four ingredients. They are easy to make and even easier to demolish.
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Ingredients for Cast Iron Brussels Sprouts
Brussels sprouts – main ingredient for the recipe:)
Bacon – I like to use organic, but any kind will work.
Apple Cider Vinegar – gives a good contrast to the sprouts.
Salt – depending on how salty your bacon is, you might need less or more.
Black pepper – optional. Sometimes I add it, sometimes I don’t. Just do whatever you prefer.
How to Make Brussels Sprouts with Bacon
Clean the Brussels sprouts and cut in half transferring to a bowl. I usually like to rinse them and remove a couple of the outside leaves since they are usually a bit brown and wilted. Set aside.
Slice the bacon into thin strips or whatever shapes/sizes you want. I prefer mine thin that way it is well incorporated in the dish.
TIP: Freeze your bacon before cutting. It’s much easier to cut it that way into thin strips and no defrosting required (I love to buy bacon in bulk and freeze, that way I always have some on hand).
Using a cast iron skillet, fry the bacon until desired consistency. I like mine crispy, so I fry it long enough until they reach a deeper brown color.
Transfer to a paper towel lined plate to remove extra fat from the bacon.
Place the Brussels sprouts onto the cast iron skillet cut side down. Once there is a good sear, flip them or stir so that they get browned from the other sides. Remove from the skillet into a separate bowl. Do this in batches as needed so that all Brussels sprouts have a good sear.
You can also just toss the Brussels sprouts into the skillet all at once to make things go faster, but I really like that sear on each sprout half, so I take a bit longer to get that.
If you are doing this in batches, add all the Brussels sprouts back into the skillet, add 2 tablespoons apple cider vinegar and 1/2 teaspoon salt. Mix well together and remove from heat.
Once the sprouts have cooled a bit, add additional salt (to taste) and 1 more tablespoon of vinegar. Mix well.
Serve warm.
Tips and Tricks for Making Cast Iron Brussels Sprouts
- This recipe uses a cast iron skillet to get a good sear on the Brussels sprouts. You can try using other skillets, but I haven’t tested it that way. In my experience, cast iron gives the best sear when frying.
- Remove excess fat from skillet if you want. Add back as needed. Note that the Brussels sprouts will need the fat to get a good sear. Also, depending on the bacon, you might have a lot of fat or almost none. So you might need to add extra, like olive oil or tallow (my preferred fat for this recipe).
- The amount of salt needed for the recipe will vary because your bacon might be cured and salted differently.
Recipe Variations
- Add Nuts: Add nuts such as pine nuts, walnuts, pecans, hazelnuts to the skillet with Brussels sprouts and let them toast along with the sprouts before serving.
- Add cheese: Parmesan is a very popular cheese to add to the sprouts. Just remove from pan, add grated Parmesan and stir to coat evenly before serving.
- Vegetarian Version: Remove the bacon and use olive oil to sauté the sprouts instead.
- Change up the acid: Use white wine vinegar, balsamic vinegar, red wine vinegar, or lemon juice instead of the apple cider vinegar in the recipe.
How to Serve Brussels Sprouts
Serve these Brussels sprouts on the side with your favorite meat dish like these Grilled Chicken Thighs and a good refreshing salad like this Arugula Pear Salad or this Cucumber Tomato Salad.
How to Store and Reheat
Let the Brussels sprouts cool completely and store in a covered container in the fridge for a couple of days. To re-heat, add to a skillet and re-heat on low heat stirring once in a while. These Brussels sprouts also taste good when they are cold, so no re-heating is necessary.
Recommended Tools
A cast iron skillet is absolutely necessary for giving these Brussels sprouts the best sear. You can try using a different skillet, but the results may vary.
A good cutting board makes things easier as you need to pre-cut the sprouts before sautéing
Other Vegetable Side Dish Recipes
We love veggie sides around here and here are some of our favorites:
Lastly, if you make these Cast Iron Brussels sprouts, please take a moment to comment below and leave a rating. It’s such a help for others who might want to try the recipe. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!
Cast Iron Brussels Sprouts
Ingredients
- 1lb 10 oz (750g) Brussels sprouts
- 3.5oz (100g) Bacon
- 3 tbsp Apple Cider Vinegar
- ¾ tsp Salt
- 1 tbsp Tallow or Olive oil Optional. Add if not enough fat from bacon (see note)
Instructions
- Rinse and clean the Brussels sprouts and remove any wilted and yellowing leaves. Transfer to a bowl and set aside.
- Slice the bacon into thin strips or whatever shapes/sizes you want. TIP: Freeze your bacon before cutting. It’s much easier to cut it that way into thin strips and no defrosting required.
- Using a cast iron skillet, fry the bacon until desired consistency. Transfer to a paper towel lined plate to remove extra fat from the bacon.
- Place the Brussels sprouts onto the cast iron skillet cut side down. Once there is a good sear, flip them or stir so that they get browned from the other sides. If your skillet doesn't fit all the sprouts at once, do this in batches adding the finished Brussels sprouts back into the skillet at the end.
- Add the bacon back into the skillet. Then add ½ tsp salt and 2 tbsp apple cider vinegar. Mix well together and remove from heat.
- Once the Brussels sprouts have cooled down for a minute, add the rest of the apple cider vinegar and salt (if needed and to taste). Mix well.
- Serve warm.
Notes
- Since all bacon is made differently, you might have a lot or little fat after frying it. If there is not enough fat, you won’t get a good sear. Add tallow or olive oil or fat of choice a tablespoon at a time if needed.