Oven roasted brussel sprouts with bacon — 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.
Roasted brussel 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.
What’s the Best Way to Cook Brussel Sprouts?
I’ve tried just about everything. Crock pot, stove top, and of course oven roasting. The oven is by far the easiest and crispiest result. Pan-searing takes a lot of work and they won’t be as tender. A crock pot will tenderize but won’t leave them crispy.
It all really comes down to how you like to eat your brussel sprouts. I’m on the tender and crispy-charred side, especially if pairing with bacon and Parmesan cheese. The bacon and cheese adds a nice subtle smokey flavor that compliments the crispy, seared golden brown brussel sprouts. Slightly charred (not burnt) is the perfect result to shoot for.
Roasted brussel 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 this way and cooked at my destination.
But, can I make these 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.
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…especially when you add bacon and pair with a juicy filet wrapped in more bacon.Print
- 1 pound of brussel sprouts, halved
- 3–4 strips thick-cut 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 until coated and well mixed.
- Place brussel 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.