Pan-Roasted Brussels Sprouts With Bacon & Onions

Roasted Brussels Sprouts Recipe | Life Is Sweet As A Peach

We have been extremely busy lately – planning my best friend’s baby shower and my class reunion, plus traveling and working – so I haven’t cooked an actual dinner in several weeks. Tonight was one of those nights where I opened the fridge and prayed for a miracle. Thankfully, Russell had gone grocery shopping at some point and we had chicken and fresh brussels sprouts. I found a leftover onion and bacon bits, and set to work creating a meal.

(Note: I imagine real bacon would have been better – everything is better with real bacon – but for a side dish that only took about 15 minutes to make with what I had in my fridge at the time, you won’t find me complaining).


  • 1 pound brussels sprouts, washed and sliced in half
  • 4 tablespoons bacon bits
  • 1/4 sweet onion
  • 2 tablespoons olive oil
  • 1 tsp kosher salt
  • 1 tsp pepper
  • skillet/stovetop


  1. Heat olive oil in a skillet on your stove.
  2. While oil heats, wash and slice brussels sprouts and onion.
  3. Once oil is hot, toss chopped onion in skillet to soften and begin to brown.
  4. Once onions are transparent, add bacon bits. Cook for a few minutes.
  5. Add brussels sprouts, salt, and pepper, and cook mixture, over medium heat, for 10-15 minutes. I kept an eye on the brussels sprouts so they didn’t get too mushy; I wanted them pan-roasted, not pan-mush.
  6. Serve right away.

We ate this with honey-mustard-lime chicken and couscous. For our first home-cooked meal in weeks (grilling, cereal, and panini sandwiches don’t count, haha), it hit the spot!

Roasted Brussels Sprouts Recipe | Life Is Sweet As A Peach




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