Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner, or any other meal!
If you like trying new vegetable dishes, I’m sure you will LOVE this simple side dish recipe for Brussel Sprouts with Bacon and Mushrooms! We enjoyed this delicious side dish with our dinner recently! This is a perfectly delicious veggie dish for the holidays or other meals!
I grew up not liking brussel sprouts at all. However, as an adult I’ve come to love them! We eat them pan-seared, roasted, steamed, and practically every way they can be prepared. So I decided to create a new recipe from scratch, to enjoy them!
For this particular recipe I decided to pan-sear brussel sprouts with a small amount of thick-cut bacon, then added sliced mushrooms, shallots, salt, pepper, minced garlic, and finished them with a touch of butter. The results are DELICIOUS!
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How To Make Brussel Sprouts With Bacon and Mushrooms
Chop up the bacon and add it to a large skillet. I like to use kitchen scissors to cut the slices of bacon into tiny pieces before cooking. It makes the bacon cook a lot faster this way! Cook the bacon on medium heat 2-3 minutes, until it is about half-way done.
Place brussel sprouts (that have been cut in half) into the same skillet. Continue to pan-sear the vegetables in the bacon drippings for a couple minutes.
If necessary, you might want to add a little bit of olive oil to skillet, in order to keep from burning the veggies. Lightly season the brussel sprouts with salt and pepper.
Continue cooking the brussel sprouts until they begin begin to soften (3-4 minutes). Make sure to turn them over to the other side, half way through cooking time. Measure 3 Tablespoons of water into the pan, and cook until the water has dissipated.
Add the sliced mushrooms and shallots to the skillet. Continue cooking until the mushrooms are done and cooked through (approx. 3-4 minutes). Stir in the minced garlic, and cook for an additional minute, stirring often, so you won’t burn the garlic.
To Finish Cooking The Brussel Sprouts
At this point, the brussel sprouts and mushrooms should be cooked through. Toss a tiny pat of butter into the skillet, and stir until it melts and coats the veggies. NOTE: **Butter is completely optional, but it does add more flavor… just sayin’.
Serving The Brussel Sprouts
Remove pan from the heat, and season with additional salt and pepper to taste, and then serve the brussel sprouts. Transfer them to a serving plate, and dig in!
The bacon will be fully cooked , the brussel sprouts will be tender, and there will be a whole lot of flavor going on!
Brussel sprouts with bacon and mushrooms is a very simple yet tasty side dish to prepare. I hope you will consider trying this easy recipe.
It’s one more way to get yummy veggies (including brussel sprouts!) onto dinner plates. Plus… everything’s better with bacon, right? Have a great day!
Looking For More VEGETABLE Dishes?
You can find all of my vegetable dishes in the Recipe Index at the top of the page. A few favorite recipes are:
- Garlic Infused Roasted Asparagus
- P.F. Chang’s Spicy Green Beans (copycat)
- Pecan Praline Yams
- Rissole Potatoes with Feta
- Summer Vegetable Tian
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- 10 Brussel Sprouts (approx. 5 per person), cut in half (and stem removed)
- 1-2 slices thick cut bacon , chopped into small pieces
- Olive oil (only if necessary due to low bacon dripping residue in skillet)
- salt & pepper , to taste
- 3 Tablespoons water
- 4-6 mushrooms , sliced
- 1 teaspoon finely chopped shallots
- 1/2 teaspoon minced garlic
- 1 teaspoon butter
- Add chopped bacon to medium skillet. Cook on medium heat until about 1/2 way done. (do not drain bacon drippings).
- Add brussel sprouts that have been cut in half (and de-stemmed). Continue to pan-sear brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet only if necessary). Lightly season brussel sprouts with salt and pepper.
- Continue cooking until brussel sprouts begin to soften (3-4 minutes), flipping over half way through cooking. Add 3 Tablespoons water to skillet; cook until water has cooked away.
- Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add butter, and stir until butter has melted and coated veggies. (Note: Butter is completely optional, but adds good flavor)
- Remove pan from heat, season with additional salt and pepper (if needed), then serve.
Here’s one more to pin on your Pinterest boards!