Crispy Skillet Brussels Sprouts with Bacon & Garlic Butter


  • 3 strips bacon cut into 1/2 inch pieces
  • 1 lb Brussels sprouts (about 15), ends trimmed and remove any bad leaves
  • 3 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons Kosher salt for blanching
  • salt and freshly ground pepper to taste
  • 2 tablespoons white wine, for deglazing (optional)


  1. Rinse Brussels sprouts, trim ends (not too close or they’ll fall apart) and remove any withered leaves.
  2. Bring a pot of water to a boil, add 2 tablespoons Kosher salt and Brussels sprouts. Cook about 3-5 minutes depending on the size. Drain and shock by rinsing with ice cold water to stop the cooking process.
  3. When cooled cut in half lengthwise, larger ones can be quartered. Pat dry with paper towels.
  4. Heat a large frying pan to medium-low heat and add the chopped bacon. Let cook a minute to render some fat.
  5. In same pan with bacon, melt butter and add olive oil
  6. Add Brussels sprouts, turn the heat up slightly and fry until they start to brown around the edges and the bacon crisps, 8 to 10 minutes. Season with salt and pepper, to taste
  7. When Brussels sprouts are roasted and caramelized turn the heat down and add minced garlic stir about a minute until softened. Add splash of white wine to deglaze the skillet and scrape up any brown bits.
  8. Remove Brussels sprouts to a plate with paper towels to remove excess oil. Serve hot.


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