Oven-roasted brussels sprouts with bacon — yeah I love ’em. Let’s be real, vegetables don’t always have to be the worst thing on your plate.
Roasted brussels sprouts with bacon are the gateway drug in the world of vegetables. I swear. Suddenly, greens are no longer the enemy when you add crispy bacon and fresh Parmesan cheese. That’s why this is the best brussels sprouts recipe.
What’s the Best Way to Cook Brussels Sprouts?
I’ve tried just about everything. Crockpot, stovetop, and of course oven roasting. Cooking brussels in the oven is by far the easiest, crispiest, and most tender result. Pan-searing takes a lot of work and they won’t be as tender. A crockpot will tenderize but won’t leave your brussels crispy.
It all really comes down to how you like to eat your brussels sprouts. I’m on the tender and crispy-charred side, especially if pairing with bacon and Parmesan cheese. The bacon and cheese add a nice subtle smokey flavor that compliments the crispy, seared golden brown brussels sprouts. Slightly charred (not burnt) is the perfect result to shoot for.
Roasting in the Oven
Combine all ingredients (oils, bacon, seasonings, except for the Parmesan cheese) in a large bowl and mix until brussels are evenly coated. Spread onto a baking sheet and bake at 400° F for 20-25 minutes until golden, crispy, and tender. Flipping halfway through isn’t necessary unless you have a very full pan or a lot of overlap!
Roasted brussels sprouts are really easy to prepare ahead of time and make. Sometimes I make them in the morning or the day ahead and just store in a large Ziplock bag in the fridge. That way I can just throw them on a baking sheet when I’m ready to go. I’ve also brought them to parties raw and cooked at my destination.
Can I use Frozen Brussels Sprouts?
Yes, you can either thaw them beforehand OR bake them frozen following the recipe as is. Just note, you will need to add extra time in the oven for the brussels to cook through and crisp up.
Can I Make with Pre-Cooked Microwavable Bacon?
Yes, you can, just buy thick-cut bacon if you can. I always recommend real bacon, but it’s fine in a pinch. Also, there is no need to precook the bacon! It will bake in the oven.
Full disclosure, I used to be an asparagus guy through and through. I still am, but I think brussels sprouts have surpassed them on my shortlist of go-to vegetables…especially when you add bacon and pair with a juicy filet wrapped in more bacon.
Other Sides You’ll Love
- Honey sriracha brussels sprouts
- Lemon and parmesan broccoli
- Orange cauliflower
- Garlic & parmesan fingerling potatoes with duck fat
- Rosemary red potatoes
Delicious and tender roasted brussels sprouts made with bacon, garlic, olive oil, salt, pepper, and grated Parmesan cheese.
- 1 pound of brussels sprouts, halved
- 3–4 strips thick-cut bacon, chopped (no need to precook)
- 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 brussels sprouts. Trim the stems and remove any yellow leaves, cut lengthwise into halves or quarters depending on the size.
- Place brussels sprouts in mixing bowl. Toss with olive oil, garlic, salt, pepper, and bacon until coated and well mixed.
- Place brussels sprouts on a greased baking sheet and bake for 20-25 minutes or until golden and tender.
- Just before serving, sprinkle brussels with Parmesan cheese and toss.
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.
Keywords: brussels sprouts with bacon, roasted brussels sprouts