Bacon and Brussels Salad

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1 pound 1x
  • Category: Vegetables
  • Method: Cast Iron
  • Cuisine: American


Bacon and Brussels Salad is the perfect blend of salty and savory. Prepare to fall in love with brussels sprouts.


  • 1 pound of Brussel sprouts, stems trimmed and cut in half
  • 3 slices of bacon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground thyme
  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • 1 Tablespoon balsamic vinegar


  1. Heat a large skillet (preferably cast iron), to medium heat. Place bacon in skillet and cook until it is well done (about 5-7 minutes). Remove bacon and discard most of the grease, leaving just a bit behind. After bacon has cooled a bit, chop it into small pieces.
  2. Blanch the Brussel sprouts by boiling them in a large pot for about 2 minutes removing them with a slated spoon, and plunging then into a bowl of ice water. Remove Brussel sprouts from water and place of a paper towel to absorb the excess water.
  3. Heat skillet to medium-high head and add Brussel sprouts. Cook for about 2-3 minutes until Brussel sprouts are starting to brown a bit.
  4. Add in garlic, salt, pepper and thyme. Lastly add in the bacon.
  5. Stir it all together until ingredients have combined and then remove it all from heat.
  6. In a small bowl, mix together olive oil and balsamic vinegar. Stir until well combined.
  7. Drizzle the oil mixture over the Brussel sprouts.