Parmesan Roasted Brussels Sprouts with Bacon
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Roasted Brussels Sprouts with Bacon and parmesan come out crisp at the edges, tender through the middle, and salty enough that people who swear they hate Brussels sprouts go back for seconds. The sprouts roast on one sheet pan and the bacon gets stirred through at the end, so it's about ten minutes of actual work before the oven takes over. It's the side I make alongside Slow Cooker Classic Pot Roast all winter.
Forty minutes start to finish makes this one of the few holiday sides you can start after the main dish is already resting. Serve it with Garlic Roasted Mashed Potatoes and Sweet Honey Cornbread Recipe and you've got most of the table covered.
Quick Look: Roasted Brussels Sprouts with Bacon
- ⏱️ Prep Time: 20 minutes
- 🕒 Total Time: 40 minutes
- 👨👩👧👦 Servings: 6
- 📊 Calories: ~233 kcal per serving
- 🥣 Ingredients: Brussels sprouts, olive oil, bacon, parmesan, kosher salt, black pepper
- ⭐ Difficulty: Easy — trim, toss, roast
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Why You'll Love This Recipe
Six Ingredients, One Pan. Sprouts, oil, bacon, parmesan, salt and pepper. The sprouts all roast on the same sheet, so there's one thing to wash.
It Converts the Skeptics. Roasting is what fixes Brussels sprouts — the cut sides caramelize instead of going soft and sulfurous the way boiled ones do. The bacon and parmesan do the rest.
Forty Minutes, and Twenty of Them Are Hands-Off. Trim and toss, then the oven works while you deal with everything else. That matters on a day when the oven is already booked.
For more of the same treatment, try my Parmesan Roasted Broccoli or Garlic Parmesan Roasted Cauliflower.
Ingredients Needed
- Bacon: I like to use smoky bacon.
- Parmesan: I use grated, but shredded can be used in a pinch.
How To Make Roasted Brussels Sprouts with Bacon
- Step 1: Place bacon in a skillet and cook until it reaches your desired level of crispness.
- Step 2: Clean Brussels sprouts and cut the ends off. Cut them in quarters if needed.
- Step 3: Once cut, add them to a large bowl and coat with olive oil, half the cheese, and salt and pepper. Toss them to coat well.
- Step 4: Line your baking sheet with aluminum foil or parchment paper and lay out Brussels sprouts in a single layer on the sheet pan. Roast.
Recipe Tips
- Try a different type of cheese. Try Pecorino Romano or Asiago instead of Parmesan.
- Make this simple recipe even easier by prepping the veggies ahead of time. Trim Brussels sprouts and cook bacon in advance to save time.
- Roast them cut-side down for extra caramelization on the Brussels Sprouts.
- Keep your Brussels sprouts the same size for even cooking.
- Don't crowd the pan. Sprouts packed together steam instead of roasting, and you lose the crisp edges that are the whole point. Two pans is better than one full one.
Recipe FAQ's
Yes, cook the bacon first so it’s nice and crispy. Adding the bacon at the end ensures it doesn’t burn during roasting.
Fresh Brussels sprouts work best for roasting in this Brussels Sprouts and Bacon recipe, but if you only have frozen, thaw and dry them well with some paper towels
before roasting.
Of course! Prep everything and place it all on the baking sheet. Store in the refrigerator until ready to bake.
Almost always a crowded pan. Sprouts need space for the moisture to escape, or they steam in it. Spread them in a single layer with room between, cut-side down, and use two pans if you need to.
Trim the dry stem end and pull off any loose or yellowed outer leaves, then halve them. Cut the large ones into quarters so everything roasts at the same rate. Don't cut too much off the base or the halves fall apart on the pan.
More Delicious Holiday Side Dishes
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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
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Instructions
- Preheat the oven to 400 degrees. Place parchment paper or aluminum foil on a baking sheet.
- Cut the ends off the Brussels sprouts, then cut them in half and quarters if they are large.
- Place them in a large bowl and add the olive oil, half of the Parmesan cheese 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.
I cook for a shelter and we make things ahead that can be frozen and then reheated.
Is it possible with this recipe? It sounds amazing.
So happy you loved them Carrie!
These are so delicious, I used a bit of the bacon grease with the olive oil- yummy🙂
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 you make this on the strove in a frying pan? When would you add the bacon and parm?
Thanks! Happy Thanksgiving! 🍗
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 🙂
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 do not. But you can add the recipe in https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 to calculate for you. 🙂
Do you know the nutritional I formation for this dish? Carbs, fats and calories. Thanks