Caramelized Brussels sprouts with brown sugar & bacon are a wonderfully simple side dish. This quick & easy recipe transforms Brussels sprouts into a gourmet appetizer, small plate, or side dish by elevating them with all the delicious flavors.
Some of my favorite restaurants have fantastic Brussels sprouts on their menus and I almost always order them. I was inspired and finally started to try and replicate many of those yummy appetizers and small plates myself at home.
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Ingredients for Brown Sugar Brussels Sprouts with Bacon
To make this recipe, you will need fresh Brussels sprouts. Try and purchase sprouts that are similar in size so they cook evenly and are done at the same time. I aim for medium-sized Brussels sprouts.
- Brussels Sprouts - fresh sprouts cut in half are best for getting crispy edges.
- Onion - for sweetness when caramelized in the pan.
- Bacon - diced pieces of the salty pork pairs so well with the sweet & bitter flavors.
- Blue Cheese - a punch of sharp flavor & creaminess with this crumbled cheese.
- Brown Sugar - the sweet molasses flavors in brown sugar are best when caramelizing veggies.
- Salt & Pepper - season to taste
See the recipe card for amounts & full instructions.
How to Make Caramelize Brussels Sprouts
This recipe takes only 5 minutes prep & 25 minutes to cook on the stove. In just 30 minutes they are ready.
Like my recipe for Bacon Fried Corn, cast iron is key for great tasting veggies & even cooking. The skillet get food brown, crispy, and pan-fried for deep flavor. Similar to my cast iron chicken breast recipe, this one-pan recipe tastes gourmet but is so quick & simple.
Here is how to make this skillet side dish. Follow these simple instructions:
- Prep the Ingredients
- Cook the Bacon
- Saute the Brussels Sprouts & Onions
- Add Brown Sugar, Bacon, & Blue Cheese
- Season & Serve
1 - Prep the Ingredients
Begin by dicing the bacon and slicing the onion. Gather the rest of your ingredients including the crumbled blue cheese and the brown sugar. You will want to have everything within reach once you start cooking since this is a quick and easy Brussels sprouts recipe.
2 - Cook the Bacon
Begin by cooking the diced bacon. Heat the cast-iron skillet on the stove over medium heat. Once hot, add the bacon to fry.
I like to use a screen splatter cover like shown below. It helps keep you safe and clean from the possible bacon fat splatter that is common when cooking bacon on the stove.
Once the bacon is cooked to your desired likeness, remove it carefully and place it on a paper towel-lined plate, set aside. This should take 5-10 minutes. You may want your vent fan on as it may get smoky.
Do NOT drain the bacon fat, keep that in the pan and the heat on medium. Scrape up any bits and remove them from the pan.
3- Saute the Brussels Sprouts & Onions
In the cast-iron skillet with the bacon grease, carefully add the Brussels sprouts. Saute over medium heat for 10 minutes, stirring occasionally to brown all sides.
Add the onion and cook for another 5 minutes. The onion should be cooked and the sprouts should still be green with brown edges. If you pierce them with a fork they will be tender.
4 - Add Brown Sugar, Bacon, & Blue Cheese
Once the Brussels sprouts and onions are cooked, the remaining ingredients are ready to go in pretty quickly. Turn down the stove to your lowest setting. Now add the brown sugar.
Stir to combine and cook for 5 minutes. Be careful not to cook too long as the sugar can burn quickly. Stir as it melts and coats the vegetables; this will cook pretty fast, 5 minutes maximum.
Next, add the blue cheese and bacon to the candied Brussels sprouts. Stir gently so that it is incorporated but the blue cheese and bacon crumble stay intact.
I like to add about 75% of the cheese and bacon to the pan. The rest I save on the side to add once I serve the Brussels sprouts and they are plated.
5 - Season & Serve
Test for taste & add salt & pepper as desired. Add any remaining bacon & blue cheese to the top for a pop of flavor with the first bite.
Optional, drizzle with balsamic vinegar.
Variations & Substitutions
Here are a few alternative ways to make this recipe. If you have food allergies or would like to make this your own, these ideas are great to try.
- Bacon - make Turkey Bacon in the Oven, and use it instead of pork bacon. Add olive oil to the pan to use since there will not be any bacon grease to cook in. Or Omit to make vegetarian Brussels sprouts.
- Blue Cheese - use gorgonzola or cambozola as a substitution.
- Brown Sugar - if you are out, try one of these substitutes for brown sugar.
This recipe is already grain-free and gluten-free. If you wish to make it dairy-free omit the cheese or use a dairy-free blue cheese.
What to Serve with Brussels Sprouts
It is also a wonderful side dish for any weeknight or special dinners like Thanksgiving, Christmas, Easter, or anniversaries. I really love these Brussels sprouts with my WHIPPED SWEET POTATOES and chicken, as shown below.
Here are some other great recipe ideas to cook and pair with Brussels sprouts. All these entrees and other side dishes go well with these sweet & savory caramelized Brussels sprouts and will complete your meal.
How to Store & Reheat Leftovers
This Brussels sprouts recipe is easy to store and reheat later. Store in the refrigerator for up to 3 days. Reheat in the microwave or in a hot skillet.
They make great leftovers to enjoy even for breakfast like a hash. I love reheating these in the saute pan and adding poached eggs on top for an amazing brunch.
FAQ
While some may find them bitter when raw, once cooked to a golden caramelization with crispy edges, most people find them sweet & nutty.
Product Recommendations for this Recipe:
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Caramelized Brussel sprouts with Brown Sugar, Bacon, & Blue Cheese
Equipment
- cast iron skillet
Ingredients
- 6 slices bacon
- 2 pounds Brussel sprouts
- ½ onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 Tablespoons brown sugar
- ⅓ cup crumbled blue cheese
- 1 Tablespoon balsamic vinegar OPTIONAL
Instructions
- Dice the bacon into small pieces. Also, slice the onion thinly.
- Heat the cast-iron skillet on the stove over medium heat. Once hot, add the bacon to fry. Once the bacon is cooked to your desired likeness, remove it carefully and place it on a paper towel-lined plate, set aside. This should take 5-10 minutes. You may want your vent fan on as it may get smoky. Do NOT drain the bacon fat, keep that in the pan and the heat on medium. Scrape up any bits and remove them from the pan.
- In the cast-iron skillet with the bacon grease, carefully add the Brussel sprouts. Saute over medium heat for 10 minutes, stirring occasionally to brown all sides.
- Add the onion, salt, & pepper. Cook for another 5 minutes. The onion should be cooked and the sprouts should still be green with the edges caramelized and brown. If you pierce with a fork they will be tender.
- Turn down the stove to your lowest setting. Now add the brown sugar. Stir to combine and cook for 5 minutes. Be careful not to cook too long as the sugar can burn quickly. Stir as it melts and coats the vegetables; this will cook pretty fast, 5 minutes maximum.
- Next, add the blue cheese and bacon to the cooked and seasoned vegetables. Stir gently so that it is incorporated but the blue cheese and bacon crumbles stay intact.
- Serve immediately - Optional, drizzle with balsamic vinegar.
- Store any leftovers in an air-tight container in your refrigerator for up to 3 days. Reheat in the microwave.
Nutrition
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Brenda says
We love blue cheese and this was our kind of recipe. Thank you.
Jennifer says
Made this for dinner tonight. It was amazing! The no vegetables kid had seconds. Yumm 😋
Angela says
Thanks, I love hearing about successes in the kitchen - especially when kids eat their vegetables.