• Skip to main content
  • Skip to primary sidebar
Katie's Cucina
  • Home
  • About
    • Contact Me
    • FAQS
    • Privacy Policy
    • Accessibility Statement
    • Collaborate
  • Recipes
    • Appetizer
    • Asian
    • Breakfast
    • Bread
    • Comfort Food
    • Dairy Free
    • Dessert
      • Cookies
      • Ice Cream
    • Drinks
      • Smoothie
    • gluten free
    • Greek
    • Grilling
    • Holiday
      • Christmas
      • Halloween
    • Instant Pot
    • Italian
    • Katie Original
    • Main Dish
      • Beef
      • Chicken
      • Pork
      • Sausage
      • Turkey
      • Pizza
    • Mexican
    • One Pot Meal
    • Polish
    • Salad
      • Dressing
    • Sandwich
    • Seafood
      • Shrimp
    • Side Dish
    • Slow Cooker
    • Soups and Stews
    • Vegetarian
  • Travel
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
×
Katie's Cucina » Recipes » Side Dish

Corned Beef and Brussel Sprouts

Published: Mar 14, 2016 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

156 shares
  • Share
  • Tweet
  • Flipboard
  • Threads
  • WhatsApp
Jump to Recipe Print Recipe
Brussels Sprouts with Corned Beef Recipe

Corned Beef and Brussel Sprouts is an Irish-twist on two classic dishes; corned beef and cabbage — a unique Irish-style side dish that can be made any time time of the year.

Top view of white bowl with brussels sprouts, carrots, and bacon.

Looking to branch out and make a new side dish? My Corned Beef and Brussel Sprouts are the perfect mix of corned beef and cabbage but as a side dish. This recipe came about after having some leftover corned beef after St. Patrick’s Day. I know this isn’t a traditional Irish side dish, but more of a blend of American and Irish cuisine mixed together.

Table of contents

  • Directions
  • Tips & Tricks
  • FAQs
  • Brussels Sprouts Recipes

Directions

White bowl with brussel sprouts, shredded carrots, and corned beef.
  • In a large saute pan melt the rendered bacon fat and unsalted butter on medium heat. While the butter/fat melts clean, slice the stems off and slice the Brussels sprouts in half.
  • Add the sliced Brussels sprouts into the saute pan and increase the heat to medium-high. Place a lid on the pan and cook for 5 minutes, mix well and then reduce the heat to medium add in the shredded carrots and 2 tablespoons of water. Cook for an additional 5 minutes, mixing periodically. While this cooks, diced the corned beef and set to the side.
  • Mix the Brussles sprouts and scrape them to the sides of the pan. Reduce the heat to medium and add the diced corned beef and cook with lid on for 1 minute. Cook until crispy for 2-3 minutes; stirring constantly.
  • Add the Brussels sprouts back in and saute for 1 minute on medium heat. Divide evenly among plates and enjoy!

Tips & Tricks

Here are a few of my favorite tips and tricks when making sauteed brussel sprouts with bacon.

  • Corned Beef – You can use freshly cooked leftover corned beef or lean on the deli, and get thick dinner cut corned beef that you will chop into bite-size pieces.
  • Carrots – I use julienne styled carrots found in the grocery that are already “pre-shredded”; however, if you can’t find them or simply don’t have them on hand you can use a cheese grater and grate your own carrots.
  • Bacon Fat – The key to this recipe is rendered bacon fat. I always save my rendered bacon fat in a glass jar. It’s stored in my refrigerator and every time I notice it’s getting low I make more bacon to fill it back up. It’s my go-to secret weapon for most dishes. Just a spoonful amplifies the flavor to just about any dish. My husband use to think I was crazy, but now he realizes this is a staple and is the reason why so many of our meals taste so good. Everything in moderation of course. I’m not adding a cup full of bacon fat–that wouldn’t be healthy. But a spoonful or two won’t hurt you.

FAQs

Top view of a white bowl with brussels sprouts, shredded carrots, bacon, and corned beef.
What do brussel sprouts do to your body?

Brussels sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet.

Do you need to soak brussel sprouts before cooking?

No, you do not need to soak brussel sprouts before cooking. Although some say it helps make them crispier when cooking.

Do you need to use fresh corned beef for this recipe?

No, you do not have to use fresh corned beef for this recipe. You can use corned beef from the deli instead.

Do you need to rinse corned beef before you cook it?

Yes, you should rinse the corned beef before cooking it to remove some of the excess salt.

Brussels Sprouts Recipes

If you love brussels sprouts you’ll love these other recipes.

  • Roasted Brussels Sprouts and Carrots
  • Slow Cooker Chicken And Potato Dinner
  • Smoked Paprika and Shallot Brussels Sprouts
  • PF Changs Sweet Chili Brussel Sprouts

This recipe comes together in less than 20 minutes. It makes for the perfect side dish for just about any meal. The night I made this we ate this with baked chicken and mashed potatoes. We loved the salty-sweet combo of this side dish. I know that this side dish will make it into the side-dish rotation!

If you make this Corned Beef and Brussel Sprouts recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Brussels Sprouts with Corned Beef

Corned Beef and Brussel Sprouts

Corned Beef and Brussel Sprouts is an Irish-twist on two classic dishes; corned beef and cabbage — a unique Irish-style side dish that can be made any time time of the year.
5 from 2 votes
Print Pin Save Saved! Rate
Course: Side Dish
Cuisine: American, Irish
Diet: Gluten Free
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 4
Calories: 215kcal
Author: Katie

Equipment

  • 1 Stove Top

Ingredients

  • 2 tablespoon rendered bacon fat
  • 1 tablespoon unsalted butter
  • 1 pound Brussels Sprouts cleaned, stems removed and sliced in half
  • ¼ cup shredded carrots
  • 2 tablespoons water
  • ⅓ pound corned beef diced
  • fresh dill for garnish

Instructions

  • In a large saute pan melt the rendered bacon fat and unsalted butter on medium heat. While the butter/fat melts clean, slice the stems off and slice the Brussels sprouts in half.
  • Add the sliced Brussels sprouts into the saute pan and increase the heat to medium-high. Place a lid on the pan and cook for 5 minutes, mix well and then reduce the heat to medium add in the shredded carrots and 2 tablespoons of water. Cook for an additional 5 minutes, mixing periodically. While this cooks, diced the corned beef and set to the side.
  • Mix the Brussles sprouts and scrape them to the sides of the pan. Reduce the heat to medium and add the diced corned beef and cook with lid on for 1 minute. Cook until crispy for 2-3 minutes; stirring constantly.
  • Add the Brussels sprouts back in and saute for 1 minute on medium heat. Divide evenly among plates and enjoy!

Notes

  • Corned Beef – You can use freshly cooked leftover corned beef or lean on the deli, and get thick dinner cut corned beef that you will chop into bite-size pieces.
  • Carrots – I use julienne styled carrots found in the grocery that are already “pre-shredded”; however, if you can’t find them or simply don’t have them on hand you can use a cheese grater and grate your own carrots.
  • Bacon Fat – The key to this recipe is rendered bacon fat. I always save my rendered bacon fat in a glass jar. It’s stored in my refrigerator and every time I notice it’s getting low I make more bacon to fill it back up. It’s my go-to secret weapon for most dishes. Just a spoonful amplifies the flavor to just about any dish. My husband use to think I was crazy, but now he realizes this is a staple and is the reason why so many of our meals taste so good. Everything in moderation of course. I’m not adding a cup full of bacon fat–that wouldn’t be healthy. But a spoonful or two won’t hurt you.

Nutrition

Serving: 0.5c | Calories: 215kcal | Carbohydrates: 11g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 505mg | Potassium: 580mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2279IU | Vitamin C: 107mg | Calcium: 54mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
  • Top view of a baking dish filled with Hot Reuben Dip with a knife in the dip.
    Hot Reuben Dip Recipe
  • Top view of a female hand holding a small orange spoon dipped in a jar of sauce.
    Russian Sauce
  • Top view of a white square plate filled with corned beef hash and fried eggs with a wooden spoon and eggs next to it.
    Sweet Potato Corned Beef Hash
  • Two glasses filled with ice cream and beer.
    Guinness Float

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« Buffalo Deviled Eggs
Cajun Shrimp and Sausage »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Beth Stauter

    January 08, 2025 at 9:12 am

    5 stars
    Used leftover crockpot corned beef (cooked with onion, liquid crab boil, and water appx. 8hrs) for this recipe. OMGOSH it is delicious!!!! Will make sure I always have leftover corned beef to fix this!!! Thank you for the recipe!!

    Reply
    • Katie

      January 13, 2025 at 2:41 pm

      Beth, I’m so happy to read you were able to reinvent your leftovers!

5 from 2 votes (1 rating without comment)

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

Featured On

brand logos in collaage; food network, MSN, kitchenaid, country living, world market, etc

Most Popular Recipes

  • Glass baking dish filled with peach cobbler resting on a striped dish cloth.
    Old Fashioned Peach Cobbler
  • Broccoli Cheese Casserole spooned out of white baking dish
    Broccoli Casserole with Ritz Crackers
  • Female hand holding a tortilla chip over a bowl of queso dip.
    Velveeta Cheese Dip
  • Glass plate filled with an apple pie with powdered sugar.
    Apple Pie with Streusel Topping
  • White oval dish filled with creamed spinach on a blue and white striped towel.
    Steakhouse Creamed Spinach
  • Dried spaghetti on a countertop.
    KitchenAid Pasta Recipe

Grilling Recipes

  • Skillet filled with pasta, tomatoes, basil, and sliced chicken on a blue and white checkered cloth.
    Bruschetta Chicken Pasta
  • White plate with dots with 2 grilled chicken strips, rice, and green beans on a blue and white checkered cloth.
    Grilled Chicken Strips
  • Thinly slices of steak on a white plate with steak juice on plate.
    Grilled Flank Steak
  • Sliced pork with green beans, and mashed sweet potato on a white and blue checkered cloth.
    Grilled Pork Tenderloin

Footer

logos of places Katie's Cucina has been featured on; food network, KitchenAid, Stonyfield, Country LIving, Women's Health, etc.

COPYRIGHT © KATIE'S CUCINA 2009-2025
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
PRIVACY POLICY · ACCESSIBILITY STATEMENT · DESIGN BY GRACE + VINE STUDIOS

156 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.