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Ah, Brussels sprouts – the stereotypical kids’ least favorite vegetable. If that’s what you’re picturing, too, it’s time for a brussel sprouts makeover. Pan fried brussel sprouts with balsamic vinegar are not like those boiled ones kids dislike. And brussel sprouts with bacon are even better. But when you have both combined? Perfection. Once you try this crispy pan fried brussel sprouts recipe, you’ll never think of them the same way again!
How To Fry Brussel Sprouts with Bacon
The difference between a wilted and crispy fried brussel sprouts recipe is in the technique. But don’t be intimidated – it’s super simple!
Here are all the best tips for how to make pan fried brussel sprouts crispy and delicious…
Cut the brussel sprouts in half.
If the best part of pan fried brussel sprouts is the crispy edges, you need more surface area to make that happen! Since the outside is round, you need to cut them in half to get the flat insides that will brown most easily.
You could certainly quarter them – and sometimes I do if I have particularly large sprouts – but that’s more work and more sides to brown. Usually, just cutting them in half is the happy medium.
Take advantage of the bacon grease.
Frying brussel sprouts in oil or butter is good, but frying them in bacon grease is better! After all, if we’re making pan fried brussel sprouts with bacon, they’ll taste way more bacon-y if you take advantage of the bacon grease.
To do so, simply leave the bacon drippings in the pan after frying the bacon, then combine that with olive oil to make the perfect crispy fried brussel sprouts recipe.
Use a heavy bottom pan.
A quality pan is important for even heat and good browning. The link to the pan I use is under the Tools section below.
Fry at a high temperature.
Unlike many other veggies, pan fried brussel sprouts with bacon and balsamic are best when they are dark brown and crispy.
Those charred edges are delicious! You’ll need high heat to get them.
It will vary depending on your stove, but in general, don’t get below medium-high.
Make sure every sprout touches the pan.
Only the parts touching the pan will get crispy and brown. So, don’t crowd the pan and make sure each piece touches the bottom.
If you are making too many servings to make that work, you’ll need to pan fry the brussel sprouts in batches. Just don’t crowd the pan!
Don’t move the brussel sprouts around too much.
This is probably the MOST important tip! If you move the sprouts around a lot, they won’t brown well or get crispy. Let them fry against the bottom of the pan for a few minutes until that part gets nice and brown before flipping.
Let the crispy fried brussel sprouts dark enough.
One of the biggest mistakes when pan frying brussel sprouts is to remove them from heat too soon or not having the pan hot enough. Make sure they get nice and charred for the best texture and flavor.
Pan Fried Brussel Sprouts Calories & Carbs
One of the most amazing things about crispy fried brussel sprouts with bacon and balsamic vinegar is that you get the rich, bacon-y taste without too many calories or carbs.
A serving of this crispy fried brussel sprouts recipe is a generous 1 cup. Each cup has:
- 240 calories
- 7g net carbs
- 19g fat
- 6g protein
How To Store Pan Fried Brussels Sprouts with Bacon
Do cooked brussel sprouts go bad? They do, but not very quickly.
The main issue with storing pan fried brussel sprouts is that they lose their crispiness. But, there are ways to deal with this!
How to store pan fried brussel sprouts with balsamic vinegar
Fortunately, pan fried brussel sprouts with balsamic vinegar last a while in the fridge. The vinegar helps to preserve them, and since they are cooked, they don’t wilt or spoil too quickly.
You can keep the cooked sprouts in an air tight container in the fridge for about 5 to 7 days.
How to freeze pan fried brussel sprouts
Can cooked brussel sprouts be frozen? Yep!
Frozen brussel sprouts do lose their crispness inside and become softer, but they are still delicious.
To freeze, allow the pan fried brussel sprouts with bacon to cool first. Then, transfer to a freezer bag and freeze until solid. Be careful not to smash them before they harden.
Placing the sprouts straight into a bag runs the risk of sticking together. If you prefer, you can arrange them on a parchment lined baking sheet and freeze to solidify before transferring to a freezer bag.
How to reheat crispy fried brussel sprouts
The most important aspect of storing brussel sprouts is actually how you reheat them. The best way to do it is to pan fry them again! That will help bring back the crispiness, and since they are delicious charred anyway, it doesn’t matter too much if they darken a bit more.
What To Serve with Crispy Fried Brussel Sprouts
Brussel sprouts go with just about any main dish! Here are a few simple favorites:
You can find more low carb dinner recipes here that will work as entrees with your sprouts.
Pan Fried Brussel Sprouts Recipe with Bacon and Balsamic Vinegar
Tools To Make Crispy Fried Brussels Sprouts
Tap the links below to see the items used to make this recipe.
- Quality knife starter set – A quality knife makes cutting brussel sprouts effortless. This set has a high quality chef’s knife and paring knife, which are the main knives you need in any kitchen.
- Cutting board – For chopping the sprouts and the bacon. This board is durable and won’t dull knives.
- Large saute pan – A large, heavy pan allows the brussel sprouts to get crispy.
Crispy Pan Fried Brussel Sprouts Recipe with Bacon and Balsamic Vinegar
Ready in under 30 minutes with 4 ingredients, this crispy fried brussel sprouts recipe is the best of both worlds! The perfect combo of pan fried brussel sprouts with bacon AND pan fried brussel sprouts with balsamic vinegar.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Place the bacon slices onto a large, cold saute pan on the stove. Turn heat to medium. Fry bacon for a few minutes on each side, until crispy.
Remove bacon and set aside to drain on paper towels. Leave the bacon grease in the pan.
Add 2 tbsp (30 mL) olive oil to the pan and swirl around. Add brussels sprouts. Season with sea salt and black pepper, and stir to distribute.
Increase heat to medium-high. Arrange brussels sprouts in a single layer in the pan, with as many surfaces touching the pan as possible. Sear for about 3-4 minutes, without moving, until well browned on the bottom. Flip or stir, and repeat on the other side. Repeat as necessary to brown all sprouts.
Meanwhile, chop the bacon while waiting for the sprouts to brown.
Add balsamic vinegar and remaining 1 tbsp olive oil to the pan. Cover and cook for 2 to 3 more minutes.
Return chopped bacon to the pan.
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Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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