Oh, you are going to LOVE this dish! Seriously, if you’re looking for a side that’s a guaranteed crowd-pleaser, you’ve found it. This Sautéed Brussels Sprouts, Potatoes, and Bacon recipe is my absolute go-to when I want something hearty, flavorful, and ridiculously easy. My kids, who usually turn their noses up at anything green, actually beg for this! It’s that perfect combination of savory, crispy bacon, tender, slightly browned potatoes, and those little Brussels sprouts that get just a touch charred and sweet. It smells incredible while it’s cooking, and honestly, it’s hard to stop sneaking bites right out of the pan. It feels fancy enough for guests but is so simple, you can whip it up on a Tuesday night.
Why You’ll Love This Sautéed Brussels Sprouts, Potatoes, and Bacon Recipe
Seriously, this dish is a winner for so many reasons. It just ticks all the boxes!
- Effortless Preparation: You won’t believe how simple this is. Just a few basic steps and you’re on your way to deliciousness. No fancy techniques needed, trust me!
- Delicious Flavor Combination: The salty, crispy bacon, the perfectly tender and browned potatoes, and those slightly sweet, charred Brussels sprouts – it’s a match made in heaven. Every bite is just bursting with flavor.
- Quick and Convenient: With a total time of just 40 minutes, this is perfect for those busy weeknights when you want something super tasty without spending hours in the kitchen. It’s a lifesaver!
Essential Ingredients for Sautéed Brussels Sprouts, Potatoes, and Bacon
Okay, let’s talk about what you’ll need to make this magic happen! It’s honestly just a handful of simple things you probably already have or can grab easily at the store. The beauty of this dish is how these basic ingredients come together to create something truly special. I always make sure to have these on hand because it’s such a versatile side that goes with pretty much anything!
Produce
You’ll need about a pound of Brussels sprouts, and make sure you trim off those tough little ends and then just slice them in half. If they’re really big, you might want to quarter them so they cook evenly. For the potatoes, grab about a pound of baby potatoes. I like to quarter these too, just so they’re bite-sized and get nice and crispy around the edges. Little Yukon Golds or red potatoes work wonderfully here.
Protein
The star of the show, besides the veggies, is the bacon! You’ll want about 4 slices, chopped up into nice little pieces. I usually just use regular-cut bacon, but you can use thick-cut if you’re feeling a bit fancy. Just make sure it’s chopped so it gets nice and crispy when it cooks.
Fats and Seasonings
We’ll use about 2 tablespoons of good old olive oil to help everything get golden. And of course, you’ll need salt and freshly ground black pepper to make all those flavors pop. Don’t be shy with the pepper, it really brings out the best in the sprouts and potatoes!
How to Prepare Sautéed Brussels Sprouts, Potatoes, and Bacon
Alright, let’s get this deliciousness going! It’s really straightforward, I promise. You just need a good skillet and a little bit of patience, and you’ll have a fantastic side dish in no time. I always get excited when I start this because I know what’s coming!
Step 1: Crisp the Bacon
First things first, grab your chopped bacon. Toss it into a nice big skillet over medium heat. You want to cook it until it’s perfectly crispy. Keep an eye on it and stir it around a bit so it doesn’t burn, but you’re aiming for that lovely golden-brown, crunchy texture. Once it’s just right, use a slotted spoon to scoop all that glorious bacon out and set it aside on a plate lined with paper towels. Don’t you dare throw away that bacon fat – that’s pure gold for cooking the veggies!
Step 2: Cook the Potatoes
Now, into that same skillet with all that yummy bacon fat, add your olive oil. Then, carefully toss in those quartered baby potatoes. Give them a good stir to coat them in the fat and oil. Let them cook for about 10 to 15 minutes. You want them to get nice and tender on the inside and develop a beautiful golden-brown, slightly crispy exterior. Stir them every few minutes so they don’t stick and get evenly cooked.
Step 3: Add Brussels Sprouts and Season
Once the potatoes are looking good and are mostly tender, it’s time for the Brussels sprouts! Add them right into the skillet with the potatoes. Now’s the time to season everything generously with salt and freshly ground black pepper. Give it all a good stir to make sure the sprouts and potatoes are coated. Keep cooking for another 8 to 10 minutes, stirring occasionally. You’re looking for the Brussels sprouts to be tender-crisp – meaning they’re cooked through but still have a little bite, and maybe even a few nice charred edges. That char adds so much flavor!
Step 4: Combine and Serve
The grand finale! Now that everything is cooked perfectly, bring back all that crispy bacon you set aside. Toss it into the skillet with the potatoes and Brussels sprouts. Give it one final, good mix to distribute the bacon evenly throughout the dish. Honestly, just smelling this is amazing! Serve it up hot right away. It’s the perfect hearty, flavorful side dish that’ll make any meal feel special.
Tips for Perfect Sautéed Brussels Sprouts, Potatoes, and Bacon
You know, getting this dish *just right* is all about a few little tricks. It’s not complicated at all, but these things really make a difference in turning a good side dish into an *amazing* one. I’ve learned a few things over the years, and I’m happy to share them so yours turns out just as fantastic as mine!
Achieving Crispy Bacon
For that super crispy bacon, I always start with a cold pan. Seriously, don’t preheat the skillet! Lay your chopped bacon in the cold pan, then turn the heat to medium. This allows the fat to render out slowly, making the bacon extra crispy instead of just kind of chewy. It takes a few extra minutes, but oh boy, is it worth it!
Potato Preparation Variations
If you’re a big fan of super-duper crispy potatoes, here’s a little secret: roast them first! Toss your quartered potatoes with a little olive oil, salt, and pepper, spread them on a baking sheet, and roast them at 400°F (200°C) for about 20 minutes until they’re starting to get golden and tender. Then, you can add them to the skillet with the Brussels sprouts and bacon fat for the last 10 minutes of cooking. It’s an extra step, but wow, the texture is incredible!
Customizing Your Sautéed Brussels Sprouts, Potatoes, and Bacon
Don’t be afraid to play around with this recipe! It’s so forgiving. I’ve found that adding a teaspoon of garlic powder along with the salt and pepper really kicks up the flavor. A pinch of red pepper flakes adds a nice little warmth if you like a bit of heat. Sometimes I even toss in some chopped onion with the potatoes. It’s your kitchen, have fun with it!
Serving Suggestions for Sautéed Brussels Sprouts, Potatoes, and Bacon
This hearty dish is fantastic alongside so many main courses! It’s especially wonderful with roasted chicken, grilled pork chops, or even a nice pan-seared salmon. Honestly, it’s so flavorful, it can even stand up to a juicy steak. It really makes any meal feel complete!
Frequently Asked Questions about Sautéed Brussels Sprouts, Potatoes, and Bacon
Got questions about this yummy dish? I’ve got answers!
Can I use different types of potatoes?
Absolutely! While baby potatoes are fantastic because they cook quickly and get nice and crispy, you can totally use other potatoes. Just make sure to cut them into roughly 1-inch pieces so they cook through evenly. Yukon Golds, red potatoes, or even Russets will work well. Just keep an eye on them and adjust the cooking time as needed!
How can I make this recipe vegetarian or vegan?
Oh, that’s an easy fix! For a vegetarian version, just skip the bacon and cook the veggies in olive oil. You might want to add a little extra salt and maybe some smoked paprika to give it a smoky flavor. To make it vegan, do the same thing – skip the bacon and use olive oil. You could even toss in some vegan bacon bits at the end for that smoky crunch if you like!
Can I prepare this dish ahead of time?
You know, this dish is best enjoyed fresh because the Brussels sprouts are so tender-crisp and the potatoes are perfectly browned. However, you *can* cook the bacon and potatoes ahead of time and store them separately in the fridge. Then, just reheat them in the skillet, add the Brussels sprouts, and cook according to the recipe. It’s not ideal, but it works in a pinch!
What is the best way to trim Brussels sprouts?
It’s super simple! Just grab your Brussels sprouts and use a small knife to cut off the very end of the stem – that tough, woody bit. Then, peel off any loose or yellowy outer leaves that look a little sad. After that, just slice them in half. If they’re really large, I like to cut them into quarters so all the veggies are about the same size for even cooking. Easy peasy!
Estimated Nutritional Information
Just a little heads-up, the nutritional info for this dish is an estimate, you know? It can totally change depending on the brands you use and exactly how much of everything you toss in. But generally, it’s a pretty balanced and hearty side that works wonderfully with most meals!
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Sautéed Brussels Sprouts: Delicious 40-min Side
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and delicious side dish featuring sautéed Brussels sprouts, potatoes, and crispy bacon.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb baby potatoes, quartered
- 4 slices bacon, chopped
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Cook chopped bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the skillet.
- Add olive oil to the skillet. Add potatoes and cook for 10-15 minutes, stirring occasionally, until tender and browned.
- Add Brussels sprouts to the skillet with the potatoes. Season with salt and pepper.
- Continue to cook for 8-10 minutes, stirring occasionally, until Brussels sprouts are tender-crisp and slightly charred.
- Return the cooked bacon to the skillet and toss to combine.
- Serve hot.
Notes
- For extra crispiness, you can roast the potatoes separately before adding them to the skillet.
- Adjust cooking time based on the size of your potato pieces and Brussels sprouts.
- Feel free to add other seasonings like garlic powder or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Sautéed Brussels Sprouts, Potatoes, Bacon, Side Dish, Easy Recipe, Vegetable Side