Sautéed Brussels Sprouts with Bacon and Shallots

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Pan-seared Brussels sprouts tossed with crispy bacon and caramelized shallots for a savory side dish full of depth and texture. This American-inspired Thanksgiving recipe, ready in about 30 minutes, pairs Brussels sprouts, bacon strips, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 1 pound, trimmed and halved Brussels sprouts
• 4 slices, chopped bacon strips
• 2 medium, thinly sliced shallots
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice

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Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 4 chopped bacon slices and cook for 5-7 minutes until crisp and fat is rendered; remove bacon and set aside, leaving fat in pan.
2. Step 2: Add 2 thinly sliced shallots to the skillet and sauté for 3-4 minutes until softened and golden.
3. Step 3: Add 1 pound halved Brussels sprouts to the skillet, stirring to coat with bacon fat and shallots. Cook over medium-high heat for 8-10 minutes, stirring occasionally, until sprouts are browned and tender.
4. Step 4: Return the crispy bacon to the pan, season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, and stir in 1 tablespoon lemon juice. Cook for 1 more minute, then remove from heat and serve immediately.