These pan fried Brussels sprouts with bacon and parmesan are served with a homemade garlic aioli dipping sauce. This quick and easy meal is perfect for a healthy game day appetizer or as a side dish for dinner. They’re also family friendly and a great way to get your kids to eat Brussels sprouts!
Let’s talk Brussels sprouts!
Growing up I never ate them in my home, and it wasn’t until recently that I decided to venture out into the abyss of the cruciferous unknown. To my surprise, these miniature cabbages were actually delicious.
Since first trying Brussels sprouts, I’ve come so far with the way I prepare them. One of my favorite ways involves pan frying the Brussels sprouts in a cast iron skillet with bacon grease, and then topping them with coarsely chopped fried bacon, and grated Parmesan.
I also like to serve these pan fried buds with a side of garlic aioli dipping sauce. There’s something about the flavor of Brussels sprouts combined with bacon, Parmesan, and garlic that tastes amazing. I especially love to eat it as a “healthy-ish” game day snack.
I haven’t quite got my husband on board the Brussels sprouts bandwagon, but I have created a few fans among our kids. I think I had them sold at “bacon”. Because who doesn’t love bacon?
If you happen to try this recipe at home, let us know! Comment on a post and tag us on Instagram or Facebook using #cookswithsoul. We’d love to hear from you.
Pan Fried Brussels Sprouts with Bacon, Parmesan, and Garlic Aioli
These pan fried Brussels sprouts with bacon and parmesan are served with a homemade garlic aioli dipping sauce. This quick and easy meal is perfect for a healthy game day appetizer or as a side dish for dinner. They're also family friendly and a great way to get your kids to eat Brussels sprouts!
- 3/4 cup mayonnaise
- 2 tablespoons minced garlic
- juice of one lemon
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 slices thick cut bacon
- 1 pound Brussels sprouts, halved
- 2 tablespoons oil (vegetable or olive oil)
- 1/4 cup red wine vinegar
- salt and ground black pepper to taste
- 2 tablespoons grated parmesan cheese
- Prepare garlic aioli by mixing mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
- Heat a large 12-inch cast iron skillet over medium high heat. Add the bacon and cook until crisp and the fat has rendered, about 5 minutes. Remove the bacon from the skillet. Coarsely chop bacon, drain on a pepper towel lined plate, and set aside.
- Add 2 tablespoons oil to the skillet with the bacon grease. Add the Brussels sprouts, cut side down and cook until charred around the edges, about 5-8 minutes. Stir and continue cooking another 8-10 minutes or until the Brussels sprouts are soft. Reduce the heat to medium and stir in red wine vinegar. Cook until the vinegar coats the Brussels sprouts, about 1-2 minutes. Remove from the heat and season with salt and pepper to taste.
- Transfer Brussels sprouts to a plate and top with chopped bacon and parmesan cheese. Serve with garlic aioli. Enjoy!