You seriously need to make these Roasted Brussels Sprouts with Bacon, Garlic, and Parmesan as soon as possible. Run to the kitchen! Jump to Recipe
Brussels sprouts get the royal treatment when roasted until crispy with bacon and garlic and then finished with Parmesan cheese. They are a fancied up version of our favorite Crispy Balsamic Brussels Sprouts and are perfect for the holidays.
When it comes to vegetables, Brussels sprouts may have made the biggest comeback of all time. This delicious veggie has taken the world by storm in the past few years and is no longer the mushy, flavorless side this of years past. Now Brussels sprouts on almost every menu and they always have one thing in common - they are super crispy.
Now I am going to let you in on a secret, restaurant Brussels sprouts are often deep fried! Little did you know when you thought you were choosing a healthy vegetable appetizer or side dish, they were likely taking a trip to the deep fryer on the way to your plate. Luckily, it is pretty easy to create a crispy, caramelized sprout at home in the oven. With the proper roasting technique, there is absolutely no frying needed.
How to Roast Brussels Sprouts
To get caramelized and crispy Brussels sprouts every time, there are a few tips you need to follow. This will make all the difference in getting that delicious, browned exterior.
- Always halve your Brussels sprouts if you are seeking a caramelized, crispy sprout. This gives the sprout more surface area to come in contact with the hot baking sheet and crisp up in the oven without the need to fry.
- Place the Brussels sprouts cut side down on the baking sheet. This takes an extra minute but makes all the difference in getting the crunchy, browned outside.
- Use the right amount of olive oil so that the sprouts are coated but not soggy. A good rule of thumb is one tablespoon per pound of Brussels sprouts.
- Don't crowd the pan and leave some space between each sprout so that they roast instead of steam.
- Make sure the oven is fully preheated before adding the sprouts. The high heat helps the sprouts to crisp up.
This technique also helps eliminate any bitterness that the sprouts may have. As they roast and caramelize, the natural sugar comes out and reduces any bitter flavor.
How to Prep Brussels Sprouts
To get your sprouts ready for the oven, start by removing any yellow outer leaves and chop off the steam. Then cut them in half and if you have any really large sprouts, cut those in quarters. Ideally, you want everything around the same size and thickness so they will cook in the same amount of time. This does have to be exact, just around the same size.
Also, make sure your sprouts are properly washed to remove any dirt or debris. Just wash them in cold water, using your hand or a cloth to remove any stuck on dirt. Then make sure to fully dry them with a towel before roasting.
Recipe Ideas for Brussels Sprouts with Bacon
- Add maple syrup: Bacon and maple is a natural combination and many people like to add maple syrup to their sprouts. If you go in this direction, I would recommend drizzling the cooked sprouts and bacon with around one tablespoon of pure maple syrup when they come out of the oven. Since Parmesan and maple isn't the best combination, I would leave out the cheese or use something like goat cheese instead.
- Add onions: Many people like to add red or white onions to their Brussel sprouts and it's a delicious addition. Just cut the onions into thin slices of small chunks and toss right on the pan with the bacon and Brussels sprouts. They will cook in the same amount of time and add a great flavor to the dish. Shallots also work for a more subtle flavor.
- Add lemon: Lemon is a natural fit with garlic and Parmesan cheese. Once the sprouts come out of the oven, add some lemon zest and lemon juice to brighten things up.
- Extra balsamic: A good drizzle of balsamic makes everything taste amazing. Don't be shy about drizzling some extra balsamic vinegar on top of the sprouts before serving.
- Add breadcrumbs: Add some extra crunch by adding some breadcrumbs to the sprouts. The best way to do this is to crisp up the breadcrumbs in a skillet with a touch of olive oil or butter while the Brussels sprouts cook. Then add them right before serving so they stay nice and crunchy.
More Tips for Making Crispy Bacon Brussels Sprouts
Here are some other questions that I frequently hear about how to roast Brussels sprouts. If you have any others, share them in the comments and I will add them to the post.
- Can I roast frozen Brussels sprouts? Frozen Brussels sprouts are already quite soft so although they can be roasted, they won't come out quite very crispy. If you use them for this recipe, they will take about 40 minutes. Therefore to make sure everything cooks properly, after the sprouts have been roasting for twenty minutes, take them out and toss with the olive oil, balsamic vinegar, garlic, salt, and pepper. Add the bacon to the pan at this time as well. Then return to the oven to roast for the remaining twenty minutes.
- Can the bacon be cooked separately? If you prefer the cook the bacon beforehand, just cook it in a skillet until it is cooked to your liking. Set aside and toss with the Brussels sprouts when they come out of the oven.
- What is the best way to reheat roasted Brussels sprouts? These will always taste best right out of the oven. If you need to reheat them, throw them back in a 400 degree oven for about 10 minutes.
Garlic Bacon Brussels Sprouts with Parmesan
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- 1 lb. fresh Brussels sprouts
- 1 tbsp. olive oil
- 1 tbsp balsamic vinegar
- 2 U cloves fresh garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper (more to taste)
- 3 U slices center cut bacon (chopped)
- 1/4 cup Parmesan cheese (shredded)
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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