Bacon brussel sprouts—yeah I love ’em. Let’s be real, vegetables don’t always have to be the worst thing on your plate.
If you or someone you love suffers from an irrational fear of vegetables, then there may be help. Do you often ask yourself, “what is this green stuff?” or “why are these on my plate?” I’ll admit I was never really that person but I was skeptical of the idea of brussel sprouts when Patty first introduced me to them before we got married.
You like what?! Are you trying to kill me? So yeah, I added bacon and parmesan cheese to make up for it. Bacon brussel sprouts are the gateway drug in the world of brussel sprouts. I swear. Suddenly, vegetables are no longer the enemy when you add crispy bacon and fresh parmesan cheese.
You had me at bacon.
In all seriousness, bacon brussel sprouts are really good, and pretty good FOR you. The bacon and parmesan cheese adds a nice subtle smokey flavor that compliments the crispy, seared golden brown brussel sprouts. The best part is they are very easy to make and will even please the “anti vegetablist” in your family. Full disclosure, I used to be an asparagus guy through and through. I still am, but I think brussel sprouts have surpassed them on my short list of go-to vegetables.Print
- 1 pound of brussel sprouts, halved
- 3–4 strips precooked bacon, chopped
- 2–3 tablespoons olive oil
- 2–3 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
- Preheat oven to 400 °F.
- Rinse and dry brussel sprouts. Trim the stems and remove any yellow leaves, cut lengthwise into halves or quarters depending on the size.
- Place brussel sprouts in mixing bowl. Toss with olive oil, garlic, salt, pepper, and bacon bits until coated.
- Place brussel sprouts on a greased baking sheet and bake for 20 minutes until golden and tender.
- Just before serving, sprinkle brussels with parmesan cheese.
If you’re making for Thanksgiving and your oven is full, these can also be made on a stove top in a skillet on medium heat. Usually takes 15 minutes.