Parmesan Roasted Brussels Sprouts with Bacon are roasted to perfection, with crispy bacon and lots of Parmesan cheese.
This recipe for Parmesan Roasted Brussels Sprouts with Bacon is one of my favorite side dishes. Brussels sprouts seem to get a bad rap for some reason. I mean I hated them as a kid and I still don’t care for them steamed but I love them roasted, and the Parmesan and bacon put it over the top.
These little baby cabbages are not only cute but super east to prepare. I like to use a this inexpensive baking sheet to roast them, actually I use this sheet pan for everything.
Every time I make this recipe everyone goes crazy for it. My favorite part is the leaves that fall off and get crispy when roasted. So good!
Brussels Sprouts are super easy to prepare, cut off the brown ends and then just cut them in half if they are large. Toss in olive oil, and Parmesan and roast for 20-25 minutes.
Another family favorite is my Garlic Parmesan Roasted Cauliflower. Something about roasted veggies that makes them look more appetizing.
These Brussels Sprouts are a quick side dish that you can prep ahead. Even people who say they hate Brussels sprouts, have a new found love for them after trying this recipe.
Parmesan Roasted Brussels Sprouts with Bacon
Ingredients
- 2 lbs Brussels fresh sprouts
- 2 tablespoons olive oil
- 6 pieces cooked bacon roughly chopped
- 1/2 cup grated Parmesan
- 1 1/2 teaspoon kosher Salt
- 1 teaspoon fresh ground pepper
Instructions
- Preheat oven to 400 degrees
- Cut the ends off the brussels sprouts then cut them in half if they are large.
- Place them in a large bowl and add the olive oil, half of the Parmesan and salt and pepper and toss them.
- Then place them on a baking sheet and roast for 20-25 minutes stirring about halfway.
- Add the bacon and the rest of the Parmesan and additional salt and pepper if needed serve.
Can you make this on the strove in a frying pan? When would you add the bacon and parm?
I’ve never done it that way Mel! But if you give it a try I would add the parm and bacon at the end just like the original recipe.
Can I cook this ahead of time and reheat? Or do I need to bake them just before serving? If so, I wonder if I can do everything BUT bake them today and throw them on the pan tomorrow to bake? I don’t want to get it wrong. My daughter is begging for them at thanksgiving tomorrow!
I would prep them and then just bake them the day of. The crispy bites are one of my favorite parts. I hope your daughter loves them. Happy Thanksgiving 🙂
Thanks! Happy Thanksgiving! 🍗
Do you know the nutritional I formation for this dish? Carbs, fats and calories. Thanks
I do not. But you can add the recipe in https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 to calculate for you. 🙂
His recipe has become a family favorite and made its way into our weekly rotation! Thanks so much!!!
Oh Yay Angela! I am so glad you love it. Its one of our favorites too. Thank you for coming back here to let me know.
Do you cook the bacon with the Brussels or partially cook before??? I’m not seeing where it’s added in the recipe
Yes the recipe calls for cooked bacon pieces, then you add it with the cheese at the end.
Fresh or frozen sprouts?
Fresh 🙂
But, could you cook chopped raw bacon with sprouts?
I’ve never done it that way. So I cant say for sure. But you might be able to lay a few pieces of bacon flat on the sheet with the sprouts. Then chop it up after its crispy and toss it with the sprouts. Hope that helps 🙂
I buy a mix that my grocery store puts together. The Brussel sprouts ate cut in half, red onion slices, and chopped bacon that is not cooked. I toss it in the olive oil and put it in the oven to roast. Comes out fine!
Sounds delicious Micki!