Bacon Fat Brussels with Onions and Mushrooms
The classic combination of bacon fat and Brussels sprouts is irresistible. This simple side dish is suited for any occasion but is particularly delicious when cooked over a campfire.
or read on for step-by-step instructions with photos
What to do with leftover bacon fat?
Bacon fat adds a rich smokey taste that goes well with just about anything. Other fats from cooking beef, pork, chicken, duck, or goose are all worthy of saving and bring their own nuance.
Think duck or goose fat potatoes, beef fat stir-fried vegetables, chicken fat in chopped liver and onions, pork fat in potato buns or cornbread, and of course bacon fat in roasted Brussels sprouts.
So if you’re cooking meat, that leftover fat is a precious by-product, not garbage. Used in moderation, and in place of cooking oil that you would be adding anyway, animal fat can elevate your dishes to new heights.
What you’ll need
Ingredients
2 tablespoons bacon fat
1 small onion, sliced
6 cremini mushrooms, quartered
1 pound (454 g) Brussels sprouts, trimmed and cut lengthwise
salt and pepper, to taste
Equipment
Grill pan or cast-iron pan
Knife and cutting board
Tongs or spoon
Campfire or any heat source
Makes: 2 Portions
Prep: 10 min Cook: 15 min
How to make it
Step 1
Add bacon fat and onions to a hot pan.
Heat a grill pan or cast-iron pan and add the bacon fat and onions, cook over high heat for about a minute until they’re hot and shiny.
Alternatively, use a plant-based fat or butter to make this recipe vegan or vegetarian.
I used the same pan I had just used to cook some bacon, leaving the residual bacon fat to cook this dish.
Step 2
Add the mushrooms.
Add mushrooms and continue to cook until they shrink and shed some of their moisture.
Step 3
Add the Brussels sprouts.
Add Brussels sprouts to the pan and continue to cook for about 10 minutes. Stir occasionally to ensure everything cooks evenly.
Check for doneness by poking a Brussel sprout with a fork or knife, then remove the pan from the heat when tender. I like mine cooked partially, with a bit of crunch left in the center.
Step 4
Season with salt and pepper to taste, then serve as a side dish with your favorite proteins.
I served mine with smoked pork ribs and the grilled bacon from earlier.
I may earn a small commission from some of the links on this page if you make a purchase, at no extra cost to you. I only recommend products I genuinely believe in and already have or would purchase myself.
My tips
Choose the right pan - use a grill pan or cast-iron skillet to help caramelize the vegetables and cook everything evenly.
I personally use one similar to this Lodge cast-iron grill pan from Amazon, though mine is round, not square.
For more recommendations, check out my article on the top 10 campfire cooking tools I can't live without.
How to cook Brussels in the oven?
Toss vegetables with seasoning and fat, then spread on a parchment-lined tray.
Roast in a 450F oven for 10-15 min, stirring halfway through, until everything is golden brown and tender.
Serving suggestions:
Serve Brussels with meats like smoked pork ribs, roasted turkey breast, pan-seared duck breast, or braised brisket.
Serve with complementary veggies like roasted squash, marinated green beans, grilled spaghetti squash, or cauliflower mash.
Top with a fun sauce like my quick blender hollandaise sauce, easy jalapeno aioli, maple brown butter hot sauce, or Middle Eastern zhoug sauce.
Substitutions
Fat - I had bacon fat on hand, but you can substitute it for:
animal fats such as chicken, pork, or duck fat.
plant-based fats such as avocado, olive, or coconut oil.
butter such as ghee, brown butter, or compound butter.
Vegetables - I used the vegetables that looked good at the market that day, but you can pretty much substitute any vegetable you prefer.
Seasoning - If you want to add more than just salt & pepper, consider finishing the dish with grainy mustard, apple cider vinegar, and maple syrup.
Storage
Stored in an airtight container leftover brussels will last up to 3 days in the fridge.
I don’t recommend freezing this because it will lose its texture and become watery.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb
That’s it, enjoy!
These Brussels sprouts went so well with the smoked pork ribs and grilled bacon, but I could’ve easily eaten them on their own, they were that good.
If you’re interested in how I cooked my pork ribs, check out my recipe for barbecue pork ribs with vinegar-based sauce!
Summary
Bacon Fat Brussels Sprouts with Onions and Mushrooms Recipe
Brussels sprouts and bacon fat are a perfect match, and they’re even better cooked over a campfire!
Makes: 2 Portions
Prep: 10 min Cook: 15 min
Ingredients
2 tablespoons bacon fat
1 small onion, sliced
6 cremini mushrooms, quartered
1 pound (454 g) Brussels sprouts, trimmed and cut lengthwise
salt and pepper, to taste
Instructions
Start with onions. Add bacon fat and onions to a hot pan. Cook over high heat until onions are shiny, about a minute. For a vegan option, use plant-based fat or butter.
Add mushrooms. Add mushrooms to the pan. Cook until they shrink and release moisture.
Cook the sprouts. Add Brussels sprouts. Cook for about 10 minutes, stirring occasionally, until tender yet crisp. Check doneness with a fork or knife.
Serve. Season with salt and pepper, then serve with your favorite proteins.
Top Tips
Use a cast-iron skillet to caramelize veggies evenly.
For oven-roasting, toss veggies with seasoning and fat, then bake at 450°F for 10-15 minutes, stirring halfway.
Swap out bacon fat for any animal or plant-based fat you like, such as chicken fat, avocado oil, or brown butter.
Ever cooked Brussels sprouts over a campfire? Let me know your favorite camping veggies in the comments!
Enjoy!
