Better than Restaurant-Style Brussels Sprouts

Talk about a vegetable that has become “on trend”.  If you would have tried to serve brussels sprouts to me as a kid, or even in my 20’s, I would have turned my nose up at you.  But now you see them on almost every restaurant’s appetizer menu, several variations, and everyone is always telling me, “you just have to try the brussels sprouts”.

And I have.  At several restaurants, even most recently at a very well-known steakhouse in Las Vegas.  And I don’t mean to brag…but my at-home version kills them all.  And it’s so easy, so simple…and only 3 ingredients.  This is huge for me, because if it gets too complicated I will for sure screw it up.  I’m the person that goes to make a recipe and is usually missing the key ingredient.  Think BLT without the bacon, or burger with out the meat…you get the idea.

I’m not the only one who loves them.  My husband raves about them (he only does when he truly loves something) and we make them as a side whenever we host dinners and they usually get rave reviews.  So I feel pretty confident putting this out there that you will hopefully enjoy them too!  They go best with burgers, chicken or steaks, and make for a (somewhat fancier) little side.

Better than Restaurant-Style Brussels Sprouts


Bacon (Applewood Smoked is best)

Brussels Sprouts

Parmesan Cheese (Fresh-Grated tastes best)


  1.  Fry bacon over medium heat.  Start with a cold pan, so before you turn on the heat, lay the bacon strips on the pan.  I prefer extra crispy bacon with this recipe, but cook to your little heart’s desire.
  2. While the bacon is cooking, cut up the brussels sprouts.  I typically cut off the ends and then cut in half.
  3. Once crisp, remove bacon from pan and set on a plate with a paper towel to catch the grease.  Leave the bacon grease in the pan.
  4. Next, sautee the brussels sprouts over medium heat in the bacon grease.  With a spoon, stir and flip frequently.  Sautee until they start to look crisp, with some browning and burnt spots.  Once the bacon is not to hot to touch, crumble the bacon over the sprouts while they are cooking.
  5. Once the brussels sprouts are browned and crisp, remove from heat and top with parmesan cheese.  If you want them even crispier, you can stick the pan in the oven and broil for a minute or so before topping with parmesan.  Grab a glass of red wine and enjoy!

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  • Reply
    July 14, 2017 at 2:43 pm

    That sounds delish! I can’t wait to try! Assuming you use fresh Brussel sprouts and not the frozen!? If you haven’t guessed, I’m not much of a cook!

    • Reply
      July 20, 2017 at 9:00 am

      I’m not either but I have a few key dishes that actually turn out good!!

  • Reply
    Ryan | The Blessed Mess
    July 17, 2017 at 11:51 am

    Yum, we love (fall in love synonym) brussel sprouts so I’ll have to try this! I usually just (just in case meaning) roast them so this would be a nice mix up from our regular brussels.

  • Reply
    Lisa McAvoy
    August 24, 2017 at 12:05 pm

    This looks amazing and can’t wait to try!! Thanks for the great recipe.

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