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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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Roasted Brussels Sprouts with Bacon & Parmesan Cheese
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 20 mins
- Yield: 4-6 1x
- Category: Sides
- Cuisine: American
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
Sorry, but you HAVE TO PRE-COOK THE BACON. Mine came out with the Brussels sprouts cooked but the bacon was still undercooked and soggy.
I will definitely cook the bacon ahead of time next time.
I’ve tried a couple of similar recipes before but this one is the best! Loved, loved it!
Do you cook the bacon before you mix with the brussel sprouts or does the bacon cook alongside the sprouts?
No need to precook!
No need to pre cook the bacon, it will cook in the oven. Check recipe for more details.
I have now made this twice and AMAZING!! I do use my bacon grease from cooking bacon to put my Brussels sprouts in, so probably not as healthy as yours!!! Thx for sharing!!
Could I do these with frozen Brussels, do you think? Would I thaw and then cut?
I’ve never tried with frozen – I always buy fresh. I’m sure you could however.
I have used frozen steamables and either cooks them or just let them thaw. It came out good also.
Shawn! I love this recipe. My introduction to Brussels was God awful! It was the 60’s when Green Giant thought it would be a good idea to douse them in some bland but salty “cheese” sauce and then freeze them into a solid block! Bleh! My introduction to asparagus was just as ghastly. Slimy and stinky right out of the can. Gross! Fortunately I was introduced again as an adult to fresh Brussels and Asparagus. Brussels with bacon is genius. They are offered here in Baltimore with bacon and a good dousing of maple syrup served up in a mini black iron frying pan. Weird? Yes. Good? Absolutely. I skip the syrup at home because who needs the extra calories.
So glad to hear your love for asparagus and brussel sprouts has been reconciled! Love the bacon myself.
could this be done in a crockpot?
I’ve never tried but I’m sure you could. May not be quite the same however as a disclaimer.
In a crock pot? No! you’ll wind up with mush. You can probably do your bacon ahead of time, save the grease. The Brussels only take about 20 minutes or less at 400 degrees.
Have you ever used Prosciutto instead of the bacon for this recipe ?
Wondering how that would be ?
I haven’t but it sounds like a great idea!
I’m using your recipe for Filet (with herb butter) and Brussel Sprouts tonight for Valentine’s Day dinner – don’t let me down! I’m sure it will all be great! Thanks for sharing!
I’ll never let you down. Sounds fantastic, JP
My SO and I recently discovered that we like brussel sprouts. Thank you for sharing this recipe for us to try. We enjoyed it so much that there weren’t any leftovers!
How far in advanced can this be made?
I’d say about 24 hours. Store in the fridge all prepped.