Crispy Roasted Brussel Sprouts with Bacon and Parmesan

So you don’t like brussels sprouts…never have? Well, I am here to change your world! I too didn’t think that there would ever come a day that I would utter these four crazy words either…”I like brussels sprouts!” I know, I know…I almost cringe when I hear myself say it. But seriously, these rock! Even my kids ate every last one from their plates without a single complaint. If my kids liked them this much, I have no doubt that you will like them! This is where that whole being adventurous thing kicks in…just do it! 😉 There will be no regrets.

 Trim base so that each sprout is roughly as tall as it is wide. Then cut each into thick slices (I cut mine into thirds).

Crispy Roasted Brussel Sprouts with Bacon and Parmesan

 Add brussels sprouts to the bowl with olive oil and garlic and toss to coat well.

Crispy Brussel Sprouts with Bacon and Parmesan

 Spread in a single layer on an aluminum foil covered sheet pan. If you cooked your bacon in the oven use the same pan leaving the bacon drippings to combine with the sprouts.

Crispy Brussel Sprouts with Bacon and Parmesan

 Finish by tossing with crumbled bacon and serve!

Crispy Roasted Brussel Sprouts with Bacon and Parmesan

Tips for this recipe

  • When selecting brussels sprouts look for small buds which will be more tender (not more than 1.5 inches in diameter). 
  • The freshest sprouts will have dark green leaves that are tightly closed.
  • Store loose brussels sprouts in the refrigerator in an open plastic produce bag.
  • Halving them allows for increased surface area for flavorful browning which produces their fantastic nutty sweetness.

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Buttermilk Herb Brined Turkey – Brine your way to the most mouthwatering  juicy turkey ever!  

Ultimate Cranberry Sauce –  One great recipe, two great variations.

Crispy Roasted Brussel Sprouts with Bacon and Parmesan

Crispy Roasted Brussels Sprouts with Bacon and Parmesan

Monica
So you don’t like Brussel sprouts…never have? Well, I am here to change your world! I too didn’t think that there would ever come a day that I would utter these four crazy words either…”I like Brussel sprouts!” I know, I know…I almost cringe when I hear myself say it. But seriously, these rock! Even my kids ate every last one from their plates without a single complaint. If my kids liked them this much, I have no doubt that you will like them! This is where that whole being adventurous thing kicks in…just do it! 😉 There will be no regrets.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Veggies
Servings 4 -6 servings

Ingredients
  

  • 1 lb. brussels sprouts sliced into thirds
  • 2-3 garlic cloves minced
  • ¼ cup grated Parmesan
  • 3 tablespoons olive oil
  • 3-4 bacon slices cooked and crumbled
  • Salt and pepper

Instructions
 

  • Preheat oven to 400 degrees F.
  • Mince garlic and combine with the olive oil in a large bowl. Set aside.
  • Cut brussels sprouts into thick slices (I cut each into three)
  • Add them to the bowl and toss to coat well.
  • Generously salt and pepper stirring to evenly distribute.
  • Spread in a single layer on an aluminum foil covered sheet pan. (if you cooked your bacon in the oven, use the same pan, leaving the bacon drippings to combine with the sprouts)
  • Roast until lightly golden brown and crispy. Approximately 20 minutes, stirring them half way through.
  • Sprinkle with Parmesan cheese and return to the oven for 2-3 minutes longer.
  • Toss with crumbled bacon and serve.
  • Enjoy!