Parmesan Roasted Brussels Sprouts with Bacon.’

Roasted Brussels Sprouts with Bacon are crispy on the outside, tender on the inside, and full of savory flavor. Tossed with olive oil, Parmesan, and spices, then roasted until golden and finished with smoky bacon.

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This simple Brussel sprouts recipe will turn even the biggest Brussels sprouts skeptics into fans. They pair perfectly with your favorite main dish, like a Classic Pot Roast, Pork Chops, or some Baked Ribs, but can also be fancy enough to take to a potluck or serve at the fancy holiday dinner table. 

Why You’ll Love This Recipe

This is a crispy and flavorful side dish where roasting the fresh Brussels sprouts brings out the natural sweetness while keeping them tender. The bacon adds a nice crunch, too like these Shredded Brussels Sprouts. It’s a great way to get picky eaters to love this cheesy side. This recipe uses simple ingredients and only 10 minutes of hands-on time. Such a simple dish to whip up for any main.

Let’s Gather The Ingredients

• Olive oil
• Bacon: I like to use a smokey bacon.
• Parmesan: I use grated but shredded can be used in a pinch.
• Salt and Pepper: Add to taste

How To Make Roasted Brussels Sprouts with Bacon

• Step 1: Place bacon in a skillet and cook until it reaches your desired level of crispness.
• Step 2: Clean Brussels sprouts and cut the ends off. Cut them in quarters if needed. 
• Step 3: Once cut, add them to a large bowl and coat with olive oil, half the cheese, and salt and pepper. Toss them to coat well. 
• Step 4: Line your baking sheet with aluminum foil or parchment paper and lay out Brussels sprouts in a single layer on the sheet pan. Roast.

Recipe Tips

• Try a different type of cheese. Try Pecorino Romano or Asiago instead of Parmesan.
• Make this simple recipe even easier by prepping the veggies ahead of time. Trim Brussels sprouts and cook bacon in advance to save time.
• Roast them cut-side down for extra caramelization on the Brussels Sprouts.
• Keep your Brussels sprouts the same size for even cooking.