Sautéed Brussels Sprouts with Bacon and Garlic

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender Brussels sprouts pan-seared with crispy bacon and fragrant garlic for a savory side that complements any Thanksgiving meal. This American-inspired Thanksgiving recipe, ready in about 25 minutes, pairs Brussels sprouts, bacon strips, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 210 cal/serving

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Ingredients

1 pound, halved Brussels sprouts
4 slices, chopped bacon strips
4, thinly sliced garlic cloves
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon (optional) lemon juice

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Instructions

Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 4 chopped bacon strips and cook for 5-7 minutes until crisp and fat is rendered. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pan.
Step 2: Add 1 pound halved Brussels sprouts cut side down to the skillet. Sauté without stirring for 5 minutes until golden brown on the cut sides.
Step 3: Stir the Brussels sprouts and add 4 thinly sliced garlic cloves. Cook for another 4-5 minutes, stirring occasionally, until sprouts are tender and garlic is fragrant but not burnt.
Step 4: Return the cooked bacon to the skillet and toss with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook together for 1 more minute to combine flavors.
Step 5: Remove from heat and drizzle 1 teaspoon lemon juice over the sprouts for brightness if desired. Serve warm.