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Skillet Brussel Sprouts Bacon and Onions - Karyl's Kulinary Krusade
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5 from 1 vote

Brussel Sprouts Bacon and Onions

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 4


  • 1 lb brussel sprouts, all about equal size
  • 8 ounces pearl onions (fresh or frozen)
  • 4 slices thick-cut bacon
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 2 teaspoons fresh-cracked black pepper
  • 1/2 Tablespoon avocado oil or canola oil (if necessary)


  • FRESH PEARL ONIONS: Bring a small pot of water to a boil. Add pearl onions and cook for 1-2 minutes. Remove onions and shock in a bowl of ice water, to stop cooking. When cool enough to handle, trim the bottom of the onions with a sharp knife. Hold onion between 2 fingers, and squeeze from the top...onion will slide out easily. Toss skins
  • In a large skillet, cook bacon over medium heat. When finished, remove bacon and drain on paper towels. Cut into small dice
  • If needed, add a little bit of oil to skillet. Add pearl onions and a dash of salt. Cover, and cook over medium-low heat for about 15 minutes to allow onions to caramelize. Toss occasionally
  • Meanwhile, trim the bottom end of brussel sprouts. Cut in half lengthwise. Lay brussel sprouts face-down in skillet. Add salt, pepper, garlic powder and onion powder. Turn heat to medium, and cook for about 8 minutes. Turn brussel sprouts over, and cook for about 6 minutes.
  • Add bacon to skillet, and toss to combine well. ENJOY