Brussels sprouts with bacon recipe

(133 ratings)

Preparation Time5 mins
Cooking Time10 mins
Five A DayOne
Cost RangeCheap

Take these little green vegetables and make them taste even better with some crisp bacon chunks. Brussels sprouts with bacon is a delicious combo.

There are those of us who think sprouts have no need to be improved on. However, if you’re serving up to people who are not yet seduced by this brilliant brassica, putting Brussels sprouts with bacon is one effective way to do it. Crisp, salty bacon is the soulmate of leafy green veg. And adding chestnuts makes this into a Christmas-worthy side dish. Chestnuts have a soft, slightly sweet, butteriness that is delicious alongside the savoury bacon and fresh greenness of the sprouts. For a posher take on this, try it with pancetta in our favourite Brussels sprouts recipe.


  • 500g (18oz) Brussels sprouts
  • 200g bacon lardons
  • 125g (4½oz) chestnuts, roughly chopped (canned or vac-packed)




  1. Prepare the sprouts. Simmer gently in a pan of boiling water, uncovered for 5-6 minutes, or until just tender.
  2. Meanwhile dry-fry the bacon for 3-5 mins until crisp.
  3. Remove from the pan, then cook the chestnuts in the oil for a couple of minutes.
  4. Scatter over the hot, cooked sprouts and serve.

Top tips for making Brussels sprouts with bacon

If you can't find bacon lardons, chop up some streaky bacon rashers instead.

This flavour combination works just as well with any kind of cabbage - white, green, Savoy or Chinese. Once the bacon is cooked, use a slotted spoon to remove it to a plate lined with some kitchen towel, leaving the fat in the pan. Fry roughly shredded cabbage in the bacon fat until it is wilted and just tender, then add the chestnuts as fry as above. Return the bacon to the pan and toss just before serving. If your bacon is low fat, you may need to add a little oil or butter to fry the cabbage.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.