This delicious side dish of Pan Fried Brussels Sprouts with turkey bacon and freshly grated Parmesan will have everyone reaching for seconds! This low carb Brussels sprouts side dish is a family favorite!
This was a sponsored recipe I created for my partnership with Mazola® Corn Oil and Collective Bias in 2019. I hope you enjoy it as much as we did!
Do you like Brussels sprouts?? We do!!
Most people either love them or hate them. I am guessing you are a fan since you’re here reading this. 🙂
Pan fried Brussel sprouts with bacon are the perfect pairing because salty, smoky, crispy bacon goes so well with these little sprouts. For this recipe I used turkey bacon instead of pork bacon because I wanted to make a healthier Brussels sprouts side dish but keep ALL the wonderful bacon flavor!
We absolutely love this Brussels sprouts recipe and it makes an amazing side dish for a weeknight dinner or even for Thanksgiving! Just look at that beautiful pan-seared golden brown color!
We love that gorgeous pan fried Brussel sprouts with crispy bacon!
Ingredient list:
- 2 tablespoons vegetable oil
- 6 slices turkey bacon
- 1 shallot (or use 3-4 tablespoons finely minced yellow or red onion)
- 2 garlic cloves
- 1 lb Brussels sprouts (halved, or quartered if large)
- salt and pepper (start with about ½ teaspoon each)
- ¼ cup pine nuts (or use chopped pecans, walnuts, or slivered almonds)
- 1 tablespoon lemon juice (from half a lemon)
- 2 tablespoons parsley leaves
- ¼ cup freshly grated Parmesan cheese
That’s the base of the recipe. Feel free to add any of these add-ins – just follow my tips in the recipe card below!
- Balsamic vinegar or balsamic glaze
- Dried cranberries
- Lemon zest (zest the lemon before juicing it!)
Ingredient tips:
→ Use fresh lemon juice, it tastes so much fresher than the bottled stuff! I love using this citrus squeezer for when I need to squeeze just one half of a lemon or lime, it’s super quick and easy and makes a big difference in flavor! And you can zest the lemon while you’re at it 🙂 I find this type of microplane zester to be the easiest for zesting citrus.
→ Use freshly grated Parmesan cheese, or the kind you get from the fancy cheese section of your grocery store. Don’t use the powdered stuff that’s packaged to be sold in the non-refrigerated section! The flavor really makes a difference
→ I really prefer pine nuts over other nuts in this recipe because of their subtle flavor and texture. Yes, they’re a little pricier than other nuts, but I like to treat myself sometimes. This package here is a pretty good price for pine nuts.
→ Of course, feel free to substitute pork bacon instead of turkey bacon, if you like!
Equipment needed
You will need a 12-inch frying pan with a lid. The lid is important to keep the heat in and allow the brussels sprouts to cook through faster without burning!! If your large skillet doesn’t have a lid, you can simply get a universal lid that will fit all of your skillets!
This one-pan recipe is ready in just 20 minutes from start to finish.
How to make pan fried Brussels sprouts with bacon
Step 1: Saute diced turkey bacon, shallots, and garlic in a large pan with oil. I use shallots and freshly minced garlic to add more flavor to this side dish. The shallots give the dish a bit of subtle sweetness when they are cooked.
If you don’t have shallots on hand, just use 2-3 tablespoons of finely minced yellow or red onion.
Step 2: Add your halved Brussels Sprouts, stir, and allow them to cook undisturbed for a few minutes to get that nice golden brown color. Stir again, cover with a lid, and let them steam for a few minutes, or until they are cooked to your liking.
Step 3: Then add the pine nuts and Parmesan cheese. Stir in some fresh herbs. Top generously with freshly grated Parmesan.
That’s it. 10 minutes of cooking time, and you have a flavorful lightened up low-carb vegetable side dish.
So easy, right?
Recipe tips and notes
- I prefer my Brussel sprouts very crisp tender, so 5 minutes of cooking time is enough for me after covering the skillet with a lid. If you like softer Brussels sprouts, cover and cook for an additional 5-10 minutes, stirring every few minutes to prevent burning
- A splash of Balsamic vinegar or Balsamic Glaze would be amazing! Add it during the last 2 minutes of cooking to give it time to caramelize and heat through
- Feel free to stir in some dried cranberries during the last two minutes of cooking to get a slightly sweet fried brussels sprouts dish
- You can substitute the pine nuts with chopped pecans, walnuts, or slivered almonds… or skip them for nut-free stir fried brussels sprouts!
Serve these Brussels sprouts as a side dish for Thanksgiving, along with some roasted turkey breast!
If you’re looking for more veggie-loaded skillet recipes, try these reader favorites:
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
Pan Seared Brussels Sprouts with Turkey Bacon and Parmesan
Equipment
- 12 inch skillet with lid
Ingredients
- 2 tablespoons vegetable oil divided
- 6 slices turkey bacon chopped
- 1 shallot finely minced (about 3-4 tablespoons)
- 2 garlic cloves finely minced
- 1 lb Brussels sprouts halved or quartered if large
- salt and pepper to taste (about ½ teaspoon each to start)
- ¼ cup pine nuts
- 1 tablespoon lemon juice from ½ lemon
- 2 tablespoons parsley leaves finely minced
- ¼ cup grated Parmesan cheese about 1-2 ounces
Instructions
- Heat 1 tablespoon oil in a large skillet. Add the diced turkey bacon, shallots, and garlic. Sauté for 2-3 minutes over medium-high heat, or until the bacon starts getting crispy.
- Add the remaining tablespoon of oil, Brussels sprouts, salt, and pepper. Stir well, then allow to cook over medium-high heat undisturbed for about 2 minutes, or until the Brussels sprouts that are touching the skillet turn golden brown. Lower the heat if necessary to prevent burning. Stir again, cover with a lid, and allow to cook for 5-10 minutes, or until the Brussels sprouts are cooked to your liking, stirring every few minutes to prevent burning.
- Add the pine nuts, lemon juice, and fresh parsley. Stir. Add the Parmesan cheese and remove from heat. Serve warm, garnishing with additional fresh parsley and Parmesan cheese.
Notes
- I prefer my Brussel sprouts very crisp tender, so 5 minutes of cooking time is enough for me after covering the skillet with a lid. If you like softer Brussels sprouts, cover and cook for an additional 5-10 minutes, stirring every few minutes to prevent burning
- A splash of Balsamic vinegar or Balsamic Glaze would be amazing! Add it during the last 2 minutes of cooking to give it time to caramelize and heat through
- Feel free to stir in some dried cranberries (about a quarter cup) during the last two minutes of cooking to get a slightly sweet fried brussels sprouts dish
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