Roasted brussels sprouts with bacon and parmesan cheese — yeah I love ’em. Let’s be real, vegetables don’t always have to be the worst thing on your plate. The bacon and cheese add a nice subtle smokey and salty flavor that compliments the crispy, seared golden brown brussels sprouts. Slightly charred (not burnt) is the perfect finish for brussels sprouts.
I’ve tried just about every method of preparing brussels sprouts. Crockpot, stovetop, and of course oven roasting. Cooking brussels in the oven or air fryer 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 nice and crispy.
Tips for Roasted Brussels Sprouts
- Let the brussels marinate with the toppings. Combine all ingredients (oils, bacon, seasonings, except for the Parmesan cheese) in a large bowl and mix until evenly coated. Sometimes I make them in the morning or the day ahead and just store them in a large Ziplock bag in the fridge. This is an optional step.
- Use a large baking sheet and arrange with minimal overlap. Flipping halfway through isn’t necessary unless you have a very full pan with a lot of crowding.
- There is no need to precook the bacon. The bacon will have plenty of time to cook through in the oven.
- Fresh brussels are best but you can also use frozen. Thaw frozen brussel sprouts 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.
- Use thick-cut bacon. Thick bacon is my favorite because I love the larger chunks of chewy bacon. I always opt for fresh bacon and nothing precooked or microwavable. You can also make this recipe with pancetta as a substitute for bacon.
- Use plenty of oil. The oil is what will crisp up the brussels and make them really flavorful. Don’t be afraid to go heavy on the oil.
- You can also cook these in an air fryer. Air fry at 400°F for 15-17 minutes, tossing halfway through for even cooking. I never preheat mine. The volume may have to be a little smaller depending on the size of your air fryer.
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Delicious and tender roasted brussels sprouts made with bacon, garlic, olive oil, salt, pepper, and grated Parmesan cheese.
- 1 pound of brussels sprouts, halved or quartered
- 3–4 strips thick-cut bacon, chopped (no need to precook)
- 3–4 tablespoons olive oil
- 2–3 cloves garlic, minced
- 1/4 cup fresh 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 a 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 brussel sprouts with Parmesan cheese and toss.
You can also cook these in an air fryer. Air fry at 400°F for 15-17 minutes, tossing halfway through for even cooking. I never preheat mine. The volume may have to be a little smaller depending on the size of your air fryer.
If you’re making for Thanksgiving and your oven is full, these can also be made on a stovetop in a skillet on medium heat. Usually takes 15 minutes.
- Serving Size: About 1 cup
- Calories: 116
- Sugar: 1.6g
- Sodium: 352mg
- Fat: 6.2g
- Saturated Fat: 2.7g
- Carbohydrates: 7.7g
- Fiber: 2.9g
- Protein: 9.2g
- Cholesterol: 17mg
Keywords: brussels sprouts with bacon, roasted brussels sprouts