These roasted Brussels sprouts with crispy bacon tossed in Parmesan cheese makes an easy side dish that requires only 20 minutes and 4 ingredients.
I get it. Brussels sprouts haven't exactly been on the good list of vegetables. But toss them with flavorful ranch seasoning, Parmesan, and crispy bacon - they'll win over the harshest of sceptics.
Why make this recipe?
- These crispy roasted Brussels sprouts goes great with any main dish. Pair them with Easy Shepherd's Pie or this Tuna Casserole for a complete meal.
- It's such an incredibly easy side dish to make. Toss them in seasonings, pop them in the oven, and come back in 20ish minutes.
- It's highly versatile with whatever seasonings you prefer and have on hand. The best part of this easy side dish is making it work for you. Use Italian seasoning, taco seasoning, or just the standard salt and pepper to season those sprouts.
Roasted Brussels Sprouts with Bacon
The beauty of this recipe is that the bacon is cooked to crispy perfection along with the Brussels sprouts. However, there are variations to this part of the recipe too.
Want to leave bacon out? No problem. Just add two more tablespoons of cooking oil when tossing Brussels sprouts to accomodate for that extra bacon fat.
Want to use bacon bits instead? You can do that too. See instructions how to make real bacon crumbles in this post. Just add them towards the end when you add Parmesan cheese and toss gently to combine well.
Ingredients for Roasted Brussels Sprouts
- Brussels sprouts - these little cabbages are rich in fiber, Vitamin C, Vitamin K, and are antioxidant powerhouses. These sprouts has been popular in Brussels, Belgium since the 5th century and has since made it's way to the Americas starting in 1920s. Brussels sprouts actually grow on hardy stalks and most production is in California.
- Bacon - this savory and fatty addition does two things: it provides an easy and delicious flavor punch and additional fat to the Brussels sprouts. As bacon cooks, it renders flavorful fat that is then absorbed into the Brussels sprouts.
- Avocado oil or olive oil - you still need some fat to start the cooking process. Two tablespoons should be enough to coat and season Brussels sprouts. Make sure you use high heat oil like avocado or olive oil.
- Seasonings - I love adding a touch of dried ranch seasoning but feel free to omit if so desired. Regular stand in like salt and pepper will work just as well. Other options are Italian dried herbs, fajita seasonings, simple garlic salt.
- Parmesan cheese - finely grated Parmesan cheese for that finished touch or omit to keep this dairy free.
FAQs to Crispy Roasted Brussels Sprouts with Bacon
Blanching is a method in which you cook vegetables in boiling water for quick duration. It is usually used to achieve crispy and tender vegetables.
I've found that when roasting Brussels sprouts at high temperature in oven, followed by quick broil, we can ensure the same crispy outcome. So, no, it is not necessary to blanch the Brussels sprouts before roasting.
The most effective way to avoid Brussels sprouts that are soggy, limp, and unappealing is to make sure you don't overcook them. Always err on lesser time in oven.
While fresh sprouts gives you the best flavor and texture, you can make this recipe using frozen Brussels sprouts with a few extra steps.
First, make sure to fully thaw Brussels sprouts. Second, pat them dry completely. Lastly, pop them in the oven for a few minutes (start with 2-3 minutes) without adding any oil to fully dry them.
Helpful Tips for Roasted Brussels Sprouts with Bacon
- Using kitchen shears to cut the bacon saves an extra cutting board and knife.
- Keeping bacon pieces small will ensure crispy bacon. If using thick cut bacon, cutting it into smaller pieces will ensure proper cooking and crispy bacon.
- I recommend trimming Brussels sprouts lengthwise to give more surface area and overall better texture.
- For crispiest Brussels sprouts, roast the sprouts cut-side down and don't overcrowd your sheet pan. Avoid stirring the sprouts during roasting and keep the oven door closed to retain heat.
- To store leftovers, transfer to an airtight container and store in the refrigerator for up to 3 days.
- To reheat leftovers, heat cast iron skillet over medium heat. Warm Brussels sprouts in skillet for few minutes until warmed through.
How to make Crispy Roasted Brussels Sprouts with Bacon
The complete printable recipe is below in the recipe card for your convenience.
Step 1. Start with clean, fresh whole Brussels sprouts. Trim them, discarding any yellowing or spotted leaves. Cut them in half lengthwise.
Step 2. Using sharp kitchen shears, cut bacon strips into 1" pieces. If using thick-cut bacon, reduce the size to ½" for proper cooking and crispying.
Step 3. Toss gently to combine with your choice of oil and seasonings (I used avocado oil and dried ranch seasoning). Spread evenly in single layer on the sheet pan and roast in pre-heated oven for 20 minutes at 400 degrees Fahrenheit.
Step 4. Remove from oven, add Parmesan cheese and toss to combine. Return back to oven and set to low broil for 2 minutes.
Serve right away while they are hot, fresh and bacon is crispy.
More Delicious Veggie Side Dish Recipes
- Creamed Mushrooms Recipe
- Scalloped Sweet Potatoes with Bacon
- Easy Roasted Broccolini Recipe
- Roasted Green Beans with Bacon
- Parmesan Garlic Parmesan Cabbage Steaks
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Crispy Roasted Brussel Sprouts with Bacon
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons avocado oil
- 5 bacon strips
- 1 teaspoon sea salt
- 1 tablespoon dried ranch seasoning optional
- ¼ cup Parmesan cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit. Trim ends of Brussels sprouts and cut in half, lengthwise. Discard any leaves that are discolored or limp. Cut bacon into 1" pieces.
- Directly on a sheet pan, gently toss Brussels sprouts with bacon, avocado oil, salt and pepper and dried ranch seasoning (if using).
- Roast until sprouts are desired tenderness, approximately 20 minutes. Bacon should be well cooked and crispy.
- Remove from oven, add parmesan cheese and toss to combine. Return back to oven and broil on 2 minutes on low.
- Serve immediately.
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