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Home » Recipes » Side Dish

Sautéed Brussels Sprouts with Bacon and Sherry

Published: Apr 27, 2014 · Updated: Mar 20, 2025 · By Lisa Goldfinger · 79 Comments · This post may contain affiliate links

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Sautéed brussels sprouts with bacon, shallots and sherry vinaigrette. Veggie side dishes don't get more delicious than this!

Skillet brussels sprouts: browned and caramelized with bacon, shallots & sherry vinaigrette. Super flavorful! This side dish is definitely worthy of a special occasion.

I have a bunch of things tell you about: a delicious recipe, a great new cookbook, and why I love cooking dishes like this in my cast iron skillet.

I'll start with the recipe. As I've said many times, I'm in awe of chefs that can make a vegetable into something crave-worthy. This recipe for skillet brussels sprouts does just that.

The brussels sprouts are seared in a hot cast iron skillet with garlic, shallots, hickory-smoked bacon and fresh thyme and then dressed with a sweet and tangy sherry vinaigrette.

The flavors meld so beautifully. It's truly irresistible. The recipe is from the cookbook Lodge Cast Iron Nation.  

Skillet brussels sprouts, browned and caramelized with bacon, shallots & sherry vinaigrette. Super flavorful! This side dish is definitely worthy of a special occasion.

Lodge Cast Iron Nation is about the joy of cooking great all-American recipes using cast iron cookware. Here are some of the recipes I can't wait to try: Oatmeal Buttermilk Pancakes, Chile Verde Pork Stew, The Crispiest Chicken Thighs Ever, Roast Pork Loin with Maple-Bourbon-Mustard sauce, and Rhubarb Millet Crisp.  

Many of the recipes in the book are contributed by well known chefs and food writers. This brussels sprout recipe is from Kelly English, chef-owner of Restaurant Iris - recently named "best restaurant" in Memphis, Tennessee by Memphis Magazine. Chef English offers these as a starter on the menu at Iris.

brussels-bacon

As long as we're celebrating cast iron cooking, I'll tell you why I love my skillet. It started back when I was newly married and stocking my kitchen in my first home in Ridgefield, Connecticut. There were so many brands of pots and pans to choose from and a wide range of prices. It was very confusing! Plus I had read about the dangers of using teflon-coated pans and other non-stick pans, so I couldn't figure out what to buy.  

After lots of research I discovered cast iron. It's cheap compared to many of the other choices, and 100% healthy! No synthetic coatings to worry about leeching into your food. I purchased a Lodge 12-inch cast iron skillet and I'm still using that same pan decades later. It's naturally non-stick and it can be safely pre-heated to extremely high temperatures. It's perfect for searing and browning meat...or brussels sprouts. I love my cast iron skillet so much that it's even become the mascot for Panning The Globe.

Skillet brussels sprouts: browned and caramelized with bacon, shallots & sherry vinaigrette. This is a stellar dish, a recipe worthy of a special occasion.

PS - in case you're wondering, I'm not paid by Lodge - just a true fan. I've become friendly with the folks at Lodge Cast Iron, who have generously partnered with me on several occasions by providing great cookware for me to give away to my blog followers.

Skillet brussels sprouts: browned and caramelized with bacon, shallots & sherry vinaigrette. This is a stellar dish, a recipe worthy of a special occasion.

Here's the Sautéed Brussels Sprouts Recipe. If you try this recipe I hope you'll come back to leave a rating and a comment and let me know what you think!

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Recipe

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close up looking down into a white bowl filled with halved sautéed brussels sprouts, chopped bacon and a few thyme leaves

Sautéed Brussels Sprouts with Bacon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Lisa
  • Total Time: 40 mins
  • Yield: 4-6 1x
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Description

Crisp pan-browned Brussels sprouts with garlic, shallots, bacon and tangy sherry vinaigrette - a delicious veggie side dish you can make in your cast iron skillet.


Ingredients

Scale
  • 2 pounds Brussels sprouts, ends trimmed, cut in half through the stem
  • ⅓ cup good quality extra virgin olive oil
  • 3 tablespoons sherry vinegar
  • ¼ pound (4 slices) of bacon, cut crosswise into strips (hickory-smoked is great, if you can find it)
  • ½ cup minced shallots (2 large shallots)
  • 2 tablespoons minced garlic (4 large cloves)
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Instructions

  1. Blanch the Brussels Sprouts: Bring a large pot of salty water to a boil. Add the brussels sprouts and when the water returns to a boil, set the timer for 2 minutes. Meanwhile fill a large bowl halfway up with ice and cold water. Drain the brussels and add them to the ice bath. When they're completely cool, drain them well and pat them dry with a clean dish towel.
  2. Make the vinaigrette: Whisk the oil and vinegar in a small bowl until it's thick and emulsified.
  3. Sauté The Sprouts: Heat a large cast iron skillet (12-15") over medium heat. Cook the bacon until it starts to crisp and the fat is released, about 3 minutes. Add the sprouts and turn the heat up high. Let them sear, undisturbed for 2 minutes and then toss and continue to cook them, tossing, until they start to brown. Add shallots, garlic and thyme to the skillet. Lower the heat to medium and cook, stirring frequently, for 3-4 minutes longer, until the Brussels are tender and the shallots are translucent. Remove from heat, pour in vinaigrette and toss, to coat. Season generously with salt and pepper, to taste. Serve warm.
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Category: Salad, starter, side
  • Cuisine: American

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

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Filed Under: All Recipes, Entertaining, Quick and Easy, Side Dish, Thanksgiving Recipes Tagged With: bacon, dairy-free

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. James Speer

    April 28, 2014 at 5:43 pm

    Brussels sprouts are my favorite vegetable, my wife is always looking for different recipes so that I will eat my vegetables on a weekly basis.

    Recently she has started cooking her Brussels sprouts with Vidalla onion marinate little bit of butter and some parmesan cheese.

    As a hobby I cook with Dutch ovens and love the joy of meeting with our new found friends in the Missouri Ozarks DOG.

    Reply
  2. Rachel Sarvey

    April 28, 2014 at 3:47 pm

    Hey Lisa, I am excited to finally start trying your recipes! I gave away my iron skillet years ago and would love to replace it with a new one!

    Reply
  3. Greg Agnew

    April 28, 2014 at 2:45 pm

    Looks great! I can't wait try this!

    Reply
  4. Julie Yates

    April 28, 2014 at 2:14 pm

    I just got back from San Diego and every restaurant that we went to offered Brussels Sprouts as an appetizer. Each place put there own spin on them - your recipe looks delicious - I'm looking forward to trying it - great post!

    Reply
  5. Nancy Walker

    April 28, 2014 at 1:02 pm

    I love the recipes and all I have are Lodge products. This is awesome.

    Reply
  6. Dvora

    April 28, 2014 at 12:52 pm

    I've always been intrigued by cast iron skillets. Never had one and would love to expand my cooking horizons. This cookbook sounds like a great guide.

    Reply
  7. Freya

    April 28, 2014 at 12:19 pm

    I have used my mother's cast iron skillets for years now. Nothing better.

    Reply
  8. Jennifer

    April 28, 2014 at 11:49 am

    I love Lodge cast iron!!!

    Reply
  9. Nicole D.

    April 28, 2014 at 9:00 am

    Ooooooo, Lodge with a lid; how perfect!! Thank you! And a cookbook; speechless

    Reply
  10. Kimberly Swart

    April 28, 2014 at 8:37 am

    I love cooking in cast iron and trying new recipes.

    Reply
  11. Larissa

    April 28, 2014 at 12:31 am

    Love my Lodge pieces! Attended the cornbread festival this weekend and got to tour the factory. Would love to have this cookbook!

    Reply
  12. Annette H

    April 27, 2014 at 11:52 pm

    I will be trying this recipe, it looks so good!!

    Reply
  13. Jennifer

    April 27, 2014 at 11:47 pm

    Wish I had my grandmother's skillet, had to settle for a new one.

    Reply
  14. Natalie J Vandenberghe

    April 27, 2014 at 11:11 pm

    We just started eating Brussel Sprouts last year. Your recipe sounds delicious--thanks for sharing. Hopefully, the garden my husband planed will yield lots of Brussel Sprouts this year.

    Reply
  15. Jacqueline

    April 27, 2014 at 11:01 pm

    My mom used our cast iron every morning when she cooked us breakfast growing up. I cook with a cheap frying pan when I make eggs, and you really can't compare it to the cast iron. I'm the only one in the family who like brussels and would love to make them with a side of has browns sometimes.

    Reply
  16. Lynne

    April 27, 2014 at 9:44 pm

    I've used balsamic instead of sherry vinegar but looking forward to trying this.

    Reply
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