Easy Skillet Brussels Sprouts with Bacon Fat
These smoky bacon fat Brussels sprouts are quick, flavorful, and made in just one pan—perfect for campfire meals or weeknight dinners!
or read on for step-by-step instructions with photos
Simple Pan Roasted Brussels Sprouts for Campfire or Weeknight Cooking
This recipe is made with minimal equipment and maximum flavor. Just a skillet and some basic ingredients are all you need. No oven to preheat, no water to boil—everything cooks together in one pan for smoky, caramelized flavor.
The simple one-pan method makes this recipe incredibly versatile. You can cook it over a campfire, on a camping stove, or right on your home stovetop. It’s a great option for when you want something flavorful and satisfying, but don’t feel like juggling a dozen steps or cleaning a pile of dishes afterward.
Why You’ll Love These Brussels Sprouts
Zero-waste, big flavor: Cooking with leftover bacon fat adds smoky depth while reducing food waste.
One-pan simplicity: Everything cooks in a single pan—ideal for campfires, cabins, or small kitchens.
Versatile side: Works with almost any protein and makes great leftovers.
Beginner-friendly: No special techniques or fancy equipment needed—just a pan, knife, and some heat.
What’s Coming Up in This Recipe
My Tips: How to get the best texture in your Brussels sprouts and choose the right pan—especially for campfire cooking.
Serving Ideas: Make it a meal with proteins, sauces, and sides. Plus, creative ways to repurpose leftovers.
Substitutions: Easy swaps for bacon fat and veggies, based on what you’ve got on hand.
Storage Tips: How to store leftovers in a cooler or fridge, plus the best way to reheat them.
FAQs: Answers to your top questions, like why you don’t need to parboil Brussels before pan-roasting and whether you can make this recipe vegan or vegetarian.
But first, I’ll walk you through this easy skillet Brussels sprouts recipe step-by-step.
Let’s get cooking!
What you’ll need
Ingredients for Skillet Brussels Sprouts with Bacon Fat
2 tablespoons bacon fat
1 small onion, sliced
6 cremini mushrooms, quartered
1 pound (454 g) Brussels sprouts, trimmed and halved lengthwise
1 tablespoon apple cider vinegar
salt and pepper, to taste
Equipment
Heavy-bottomed skillet (cast iron or stainless steel work best)
Knife and cutting board
Tongs or a large spoon for stirring
Makes: 2 Portions
Prep: 10 min Cook: 15 min
How to Make Skillet Brussels Sprouts with Bacon Fat
Step 1
Cook the onions and mushrooms.
Heat your skillet over medium-high heat. Add the bacon fat and sliced onions, and cook for about 1 minute, just until the onions begin to soften. Add the mushrooms and cook for a couple more minutes, until they shrink and start to release their moisture.
💡 Pro Tip: If you’ve just cooked bacon (like I did while camping), use the fat left in the pan and make the Brussels sprouts right in that same skillet. Otherwise, save the fat in a jar each time you cook bacon—it’s perfect for recipes like this!
Step 2
Cook the Brussels sprouts.
Add the Brussels sprouts to the skillet with the onions and mushrooms. Stir to combine, and cook until tender, about 10 minutes. Stir occasionally so everything cooks evenly.
Then check for doneness by poking a sprout with a fork or knife—it should go in easily, but not slide through like butter. I recommend keeping a little bite in the center and watching the color—they should stay bright green, not turn olive.
Overcooked Brussels can taste bitter and smell a bit funky, so don’t let them go too long.
Step 3
Season and serve.
Take the skillet off the heat and season the Brussels sprouts with a splash of apple cider vinegar, then add salt and pepper to taste. Give it a quick toss to mix everything evenly.
Serve it straight from the skillet to keep things easy. I paired mine with BBQ pork ribs and the bacon from earlier—it was the perfect combo for a campfire dinner!
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My Tips for the Best Pan-Roasted Brussels Sprouts
Don’t overcrowd the pan: If the skillet is too full, the Brussels sprouts and mushrooms will steam instead of sear. Use a large enough pan, or cook in batches, so everything can caramelize properly.
Slice Brussels sprouts evenly: Cut them to a similar size so they cook at the same rate. Larger Brussels can be quartered, smaller ones halved, and the tiniest can stay whole. Even sizing helps avoid mushy bits or overly crunchy centers.
Add acid after cooking: A splash of apple cider vinegar or lemon juice brightens the dish and helps balance any bitterness.
Choose the right pan: Use a heavy-bottomed stainless or cast-iron skillet to caramelize the vegetables and distribute heat evenly. Flimsy nonstick pans don’t retain enough heat to build that perfect golden-brown color.
I personally use a round cast-iron grill pan similar to this Lodge grill pan from Amazon—the raised ridges help get a little extra char on the Brussels and work perfectly for this dish.
For more of my favorite gear, check out my article on the best open fire cooking equipment!
Always save your bacon grease: I keep a jar in the fridge for recipes like this one. Bacon fat adds smoky, savory depth and is an easy way to boost flavor while reducing food waste, especially when used in place of oils you’d be adding anyway.
If you’re cooking bacon the same day like I did, go ahead and make the Brussels sprouts right in that same skillet. You’ll get even more flavor from the bacon bits and fond left in the pan.
Serving Suggestions
Meats (campfire-style): These Brussels sprouts go great with fire-cooked proteins like smoky barbecue pork ribs, spicy grilled jerk chicken, or easy camping flank steak.
Meats (at home): For a quick weeknight dinner, serve them with a store-bought rotisserie chicken. (Check out my article on how to cut roast chicken with scissors—it's the most convenient way to serve!)
For weekends or special occasions, try them with pan-seared duck breast, ultra-tender braised brisket, dry-brined Thanksgiving turkey breast, or tangy pickle-brined chicken thighs.
Pair with complementary veggies: Round out the plate with fire-roasted corn on the cob, make-ahead marinated green beans, creamy cauliflower and white bean mash, or this easy roasted butternut squash.
Top with a fun sauce: A drizzle of roasted jalapeño aioli, maple brown butter hot sauce, herby zhoug sauce, or creamy homemade Caesar dressing can take this simple skillet side to the next level.
Repurpose the leftovers: Toss extras into a power salad with kale and chickpeas, fold into a frittata with cheddar and bacon, or stir into fried rice with a quick hit of my go-to 5-minute stir-fry sauce.
Brunch twist: Add a couple of fried or poached eggs and finish with this easy blender hollandaise for a decadent brunch-style skillet.
Substitutions
Fat: I used bacon fat, which gives this dish its signature smoky richness, but you can easily swap in whatever you’ve got on hand. Here are some other great flavor pairings for Brussels sprouts:
Animal fats: Chicken fat, pork fat, duck fat, or schmaltz.
Plant-based fats: Avocado oil, olive oil, or coconut oil.
Butter options: Ghee, brown butter, or a flavored compound butter.
Vegetables: I used what looked good at the market—Brussels sprouts, mushrooms, and onions—but you can mix it up with anything that roasts or sautés well.
Try broccolini, green beans, cauliflower, or cabbage for a similar flavor and texture.
Instead of onions, try leeks, shallots, or garlic. If using garlic, add it in with the Brussels sprouts so it doesn’t burn.
Seasoning: Salt, pepper, and a splash of vinegar keep it simple. If you want to build more depth, try finishing the Brussels sprouts with grainy mustard, a drizzle of maple syrup, fresh herbs, lemon zest, or a sprinkle of Parmesan cheese.
Storage
Fridge: Store leftover Brussels sprouts in an airtight container in the fridge for up to 3 days. The flavor will deepen overnight.
Cooler: If you’re camping, pack leftovers in a tightly sealed container and keep them in the cooler, nestled in ice or ice packs. Use within 1 to 2 days.
Reheating: Warm leftovers in a skillet over medium heat with a tiny bit of extra fat to help bring back some caramelization. You can use the microwave too, but the sprouts will soften and steam rather than sear.
Freezer: I don’t recommend freezing cooked Brussels sprouts unless you plan to puree them—they tend to turn mushy after thawing.
FAQs
Do I need to parboil Brussels sprouts before pan-roasting them?
No, parboiling Brussels sprouts isn’t necessary for this recipe. Cooking them directly in the skillet helps them soak up more flavor from the bacon fat and develop a golden-brown crust. Halving or quartering the sprouts helps them cook evenly and get tender without the extra step.
Why do Brussels sprouts taste bitter sometimes?
Brussels sprouts can taste bitter if they’re overcooked or if you’re using older, larger ones. Trimming the stems and peeling away any tough outer leaves helps you get to the milder, sweeter centers. Finishing with an acid like vinegar or lemon juice helps balance the bitterness. A tiny drizzle of maple syrup or honey can mellow things out even more.
What's the best seasoning for Brussels sprouts?
The best seasoning for Brussels sprouts starts with salt, freshly ground black pepper, and a splash of acid, like apple cider vinegar or lemon juice. From there, it depends on what you’re serving them with.
For holiday-style meals, I love whole grain mustard and maple syrup for a decadent sweet-savory balance. For summer BBQs or simple grilled meats, a sprinkle of lemon zest and Parmesan adds brightness and umami depth.
Can I cook whole Brussels sprouts in a skillet?
You can cook whole Brussels sprouts in a skillet if they’re very small. For medium or large sprouts, halving or quartering helps them cook through more evenly and avoids mushy outsides with undercooked centers.
Which meats go best with Brussels sprouts?
Brussels sprouts are incredibly versatile and pair well with a wide range of meats—from barbecue pork ribs and grilled steaks to roast chicken, Thanksgiving turkey, or holiday ham.
Can I make this Brussels sprouts recipe vegetarian or vegan?
Yes, this Brussels sprouts recipe can be made vegetarian or vegan by swapping the bacon fat for olive oil, avocado oil, or plant-based butter. It’ll still be full of flavor—especially with flavorful add-ins like garlic, balsamic vinegar, or mustard.
That’s it, enjoy!
Fat is flavor. Whether it’s from cooking bacon, roast beef, duck, or even goose, rendered fat adds richness and depth to simple dishes like this. Used in moderation and in place of oil, it’s a smart, flavorful way to make the most of a kitchen byproduct that often goes to waste.
This is my ideal campfire side. These Brussels are easy, delicious, and made entirely in one pan, which is usually all we’ve got when camping. Paired with my foil-wrapped pork ribs cooked low and slow by the fire, there was practically no cleanup (or leftovers!) after this meal.
Whether you’re cooking at home or over a fire, a little bacon fat turns humble Brussels sprouts, onions, and mushrooms into a crave-worthy side—all in one pan!
Summary
One Pan Bacon Fat Brussels Sprouts Recipe
Brussels sprouts and bacon fat are a perfect match—and when you cook them in one pan over a campfire, they’re even better!
Makes: 2 portions
Prep: 10 min Cook: 15 min
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb
Ingredients
2 tablespoons bacon fat
1 small onion, sliced
6 cremini mushrooms, quartered
1 pound (454 g) Brussels sprouts, trimmed and halved lengthwise
1 tablespoon apple cider vinegar
salt and pepper, to taste
Instructions
Cook the onions and mushrooms. Heat a cast-iron skillet over medium-high heat. Add bacon fat and sliced onions, and cook for 1 minute until just softened. Add mushrooms and cook for a couple of minutes, until they shrink and release their moisture.
Add the Brussels sprouts. Add Brussels sprouts and stir to combine. Cook for about 10 minutes, stirring occasionally, until tender with a slight bite in the center.
Season and serve. Remove from heat. Add a splash of apple cider vinegar and season with salt and pepper. Serve hot, straight from the skillet.
Top Tips
Don’t overcrowd the pan: Too many veggies in the skillet will steam instead of sear. Use a large pan or cook in batches for the best caramelization.
Cut sprouts evenly: Halve or quarter larger sprouts so they cook at the same rate. Tiny ones can stay whole.
Reuse your bacon skillet: If you’re cooking bacon the same day, make the Brussels right in that pan. The leftover fat and fond add even more flavor.
Further reading: For more, check out my tips, serving ideas, substitutions, storage tips, and FAQs!
Did you try this skillet Brussels sprouts recipe?
I’d love to hear how it went—or how you made it your own. Please leave a comment below or tag me on Instagram @onecreativecook if you share your creations!
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