Bacon Parmesan Brussels Sprouts Recipe

I finally nailed Parmesan Brussel Sprouts that come out outrageously crispy and so bacon-studded you might stop pretending you hate them.

I’m obsessed with Brussels Sprouts With Bacon And Parmesan because they hit that savage mix of crunchy, salty, and nutty. I love how the char makes the edges sweet and 6 slices thick cut bacon, chopped refuses to be polite.

Crispy Brussel Sprouts With Bacon? Yes please.

I argue a hit of garlic and lemon keeps things bright and stops the dish from getting one-note. And Parmesan melted into hot sprouts is a stupidly good idea.

I eat these like it’s a bad habit. Not pretending it’s virtuous.

Just delicious, loud, and impossible to share. Bring more please right now.

Ingredients

• Brussels sprouts: nutty, slightly bitter, get crispy edges and cozy heartiness.
• Bacon: smoky crunch and salty bits you’ll fight over.
• Olive oil: keeps things from sticking and adds gentle fruitiness.
• Butter: Basically extra richness, makes everything feel indulgent.
• Garlic: fragrant punch, warms the whole pan and your mouth.
• Kosher salt: brings out the veggies, so they actually taste like something.
• Black pepper: mild heat and a little bite, it wakes things up.
• Red pepper flakes: Plus a kick if you like your food spicy.
• Parmesan: savory, nutty finish that sticks to every crispy sprout.
• Lemon juice: brightens and cuts through the fat, keeps it lively.
• Parsley: fresh green pop, makes it look and feel lighter.
• Extra Parmesan: basically optional greed, but highly recommended.

Ingredient Quantities

• 1 1/2 pounds Brussels sprouts, trimmed and halved (smaller ones left whole sometimes)
• 6 slices thick cut bacon, chopped
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter (optional, for extra richness)
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional, if you like a little heat)
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1 tablespoon fresh lemon juice (or more to brighten it up)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

How to Make this

1. Preheat the oven to 425°F and line a rimmed baking sheet with foil or parchment for easier cleanup.

2. Trim the Brussels sprouts and halve them (leave the smallest whole sometimes), then pat dry so they roast instead of steam.

3. Cook the chopped bacon in a large skillet over medium heat until most of it is crisp and the fat is rendered, about 8 to 10 minutes; transfer bacon to a paper towel and reserve the bacon fat.

4. Toss the sprouts with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper, then spread cut-side down on the prepared sheet in a single layer, do not crowd them or they will steam.

5. Roast for 18 to 22 minutes, stirring once halfway, until edges are browned and centers are tender; smaller sprouts may finish faster so check early.

6. While sprouts roast, warm the reserved bacon fat in the skillet over medium, add 1 tablespoon butter if using and the minced garlic, cook 30 to 45 seconds until fragrant but not browned.

7. When sprouts are done, transfer them back to the skillet with the garlic and fat, add the crisp bacon, 1/4 teaspoon red pepper flakes if you want heat, and toss over medium heat 1 to 2 minutes to marry flavors.

8. Remove from heat and stir in 1/2 cup freshly grated Parmesan and 1 tablespoon lemon juice, taste and add more salt or lemon if needed; the cheese should melt into the hot sprouts creating a nice coating.

9. Sprinkle with 2 tablespoons chopped parsley if using and extra Parmesan for serving, then serve hot.

10. Tips: for extra char broil the last 2 minutes, use pre-shredded Parmesan only if you must, and don’t skip drying the sprouts or they won’t get crispy.

Equipment Needed

1. Rimmed baking sheet (lined with foil or parchment)
2. Sharp chef’s knife
3. Cutting board
4. Large skillet (oven-safe is a plus)
5. Tongs or a sturdy spatula
6. Paper towels
7. Measuring spoons and measuring cup
8. Box grater or microplane for Parmesan
9. Small mixing bowl or plate (for tossed bacon or mixing lemon and cheese)
10. Oven mitts

FAQ

Bacon Parmesan Brussels Sprouts Recipe Substitutions and Variations

• Bacon: swap with pancetta or thick-cut prosciutto for same porky flavor, or use turkey bacon or smoked mushrooms if you want it lighter or vegetarian (they wont crisp exactly the same, but still tasty).
• Parmesan: try Pecorino Romano or Grana Padano for a similar salty, nutty bite, or use 3 tablespoons nutritional yeast for a dairy-free umami kick.
• Lemon juice: use 1 tablespoon white wine vinegar or apple cider vinegar to brighten things up, or a splash of orange juice for a sweeter citrus note.
• Brussels sprouts: substitute halved baby broccoli (broccolini), quartered cauliflower florets, or thinly sliced cabbage if you cant get sprouts; cooking times might change a bit.

Pro Tips

– Dry the sprouts really well, even shake them in a clean towel. If theyre damp theyll steam instead of getting that nice brown crust, and you lose the whole point of roasting.

– Cut the larger ones so the flat side hits the pan, and put them cut-side down on a hot sheet. That contact is what gives you the caramelized edges, so dont crowd the pan or theyll steam.

– Save and use the bacon fat, but heat it gently before adding garlic. Garlic burns fast, so give it just 30 to 45 seconds in warm fat, then toss in the sprouts so it wont turn bitter.

– Finish with lemon and add the Parmesan at the end while its still hot so it melts and clings. If it seems dry, add a tiny splash more lemon or a drizzle of olive oil, not more salt right away.