Kid-Friendly Recipes/ Vegetable Sides

Roasted Brussels Sprouts with Bacon and Parmesan Cheese

Roasted Brussels Sprouts with Bacon and Parmesan Cheese by 2sistersrecipes.com

Roasted Brussels Sprouts with Bacon and Parmesan Cheese is a flavorful dish and I promise that all of your skeptical, picky eaters who turn up their noses at the mention of “Brussels Sprouts” will quickly become converts when presented with my revitalized recipe.

My healthy, modernized twist on this tired vegetable is roasting the Brussels Sprouts with bacon, onions, garlic powder, crushed red pepper, extra-virgin olive oil and Parmesan cheese. Prepared in this fashion, the unpopular brussels sprouts flavor is camouflaged. The result is a crunchy, crispy dish with silky onions that is irresistible to pass up at the table!

These brussels sprouts are SO delicious, no one will ever believe they’re eating them.

 

 

 

Brussels sprouts are at their best during the winter months, when the cold weather concentrates their sugars and brings out their nutty flavor. They are little cousins to the cabbage, but with a lot less pungent nature and they are a natural match for bacon and onions.  And, of course adding a little Parmesan cheese doesn’t hurt either!

 

 

Ingredients and Notes for Roasted Brussels Sprouts with Bacon and Parmesan Cheese: 

  • Bacon:  Liz and I love the flavor of bacon but not fond of the fat that comes along with it.   So we strip most of the fat beforehand from the bacon and use only the leaner pieces.   Using a package of smoked, uncured bacon in this recipe, adds so much flavor to the Brussels sprouts.

  • Garlic Powder:  works wonders with this vegetable, so don’t leave it out.  No need to add too many seasonings.

  • Extra-Virgin Olive Oil:  prefer EVOO (instead of butter), it adds a healthy flavor.

  • Onion:  one onion chopped always adds flavor to the sprouts.   

  • Parmesan Cheese:  before the sprouts are completely roasted, sprinkle with grated Parmesan cheese over them and return them to roast a few more minutes until the cheese melts.  This will infuse and enhance all the flavors making them even more delicious.

 

 

 

As you know, we believe adding a little Parmesan cheese makes everything taste better.  We can’t help it.

These days, my family adores roasted Brussels sprouts with bacon, even my Maria who is the picky eater in the family!  A great side dish to serve for the holidays.

Roasted Brussels Sprouts with Bacon and Parmesan Cheese will compliment any meat entree!

 

 

Try this recipe with friends and family, I promise they will be asking for seconds.

ENJOY!!

 

*Check out our full recipe card below.

 

Roasted Brussels Sprouts with Bacon and Parmesan Cheese:

  • 1 pound fresh Brussels sprouts, cleaned- sliced in halves

  • 1 medium onion- chopped

  • 1/4 tsp. garlic powder

  • 1/8 tsp. salt

  • 1/8 tsp. crushed red pepper flakes

  • 3 to 4 slices Smoked Uncured Bacon, excess fat removed, chopped

  • 2 Tbsp. extra-virgin olive oil

  • olive oil cooking spray

  •  2 to 3 Tbsp. ( or more) grated Parmesan cheese

Preheat oven to 400 degrees.  Spray the bottom of a large roasting pan with cooking spray and set aside.  Remove 3 to 4 slices of bacon from its package, trim and discard excess fat from the bacon and chop into pieces.  Set aside.

Spread Brussels sprouts in a single layer in the prepared roasting pan.
Scatter the chopped onion, garlic powder, salt and crushed red pepper flakes over them.

Drizzle olive oil over them.  Sprinkle with pieces of lean bacon on top.

Place the pan in the center of the oven.  Roast, uncovered for 15 minutes and stir or shake the pan once, and continue roasting until Brussels sprouts are browned and tender, about 25-30 minutes total.

Optional:  For the last 5 minutes, remove from oven, sprinkle Parmesan cheese over them and return to oven for the last 3 to 5 minutes, or until Parmesan cheese is melted.
Remove and transfer to a serving bowl.  Serve.

Serves 5 to 6

 

 

5.0 from 1 reviews
Roasted Brussels Sprouts with Bacon and Parmesan Cheese
Author: 
Recipe type: Vegetable Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 5 to 6
 
Brussels Sprouts roasted with extra virgin olive oil, smoky bacon and silky onions, then finished off with some Parmesan cheese becomes the most crunchy, crispy and delicious vegetable that will compliment any meat entree.
Ingredients
  • 1 pound fresh Brussels sprouts, cleaned- sliced in halves
  • 1 medium onion- chopped
  • ¼ tsp. garlic powder
  • ⅛ tsp. salt
  • ⅛ tsp. crushed red pepper flakes
  • 3 to 4 slices Smoked Uncured Bacon, excess fat removed, chopped
  • 2 Tbsp. extra-virgin olive oil
  • olive oil cooking spray
  • 2 to 3 Tbsp. of grated Parmesan cheese
Instructions
  1. Preheat oven to 400 degrees. Spray the bottom of a large roasting pan with cooking spray and set aside. Remove 3 to 4 slices of bacon from its package, trim and discard excess fat from the bacon and chop into pieces. Set aside.
  2. Spread Brussels sprouts in a single layer in the prepared roasting pan.
  3. Scatter the chopped onion, garlic powder, salt and crushed red pepper flakes over them.
  4. Drizzle olive oil over them. Sprinkle with pieces of lean bacon on top.
  5. Place the pan in the center of the oven. Roast, uncovered for 15 minutes and stir or shake the pan once, and continue roasting until Brussels sprouts are browned and tender, about 25-30 minutes total.
  6. Optional: For the last 5 minutes, remove from oven, sprinkle Parmesan cheese over them and return to oven for the last 3 to 5 minutes, or until Parmesan cheese is melted.
  7. Remove and transfer to a serving bowl. Serve.
  8. Serves 5 to 6

 

 

 

Go ahead and PIN it to your Vegetable and Dinner Boards! 

Roasted Brussels Sprouts with Bacon and Parmesan Cheese by 2sistersrecipes.com

 

Hello friends!  Are you cooking with us?  If you make our roasted brussels sprouts with bacon and parmesan cheese,  we’d love to know how it turned out!  Please let us know by leaving a review and a star rating below.  Sharing your experience and insights will help all our readers, and it helps us too!

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Thanks for stopping by!  🙂

Anna and Liz

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10 Comments

  • Reply
    Tricia Buice
    September 25, 2015 at 12:45 am

    I love brussels sprouts – what do you mean nobody likes these adorable little vegetables! I love them cooked like this and believe I've had something similar with apples too. Yummy! Have a great weekend!

  • Reply
    annaliz
    September 25, 2015 at 12:52 am

    Tricia – you are so funny! No one in my family would eat them before I started roasting them this way, and now they ask for them every week! Thanks for stopping by ! Enjoy the weekend!
    xo anna and liz

  • Reply
    Sue/the view from great island
    September 25, 2015 at 4:53 pm

    I'm not kidding, I could eat this for every meal, including breakfast 🙂 Lovely photos!

    • Reply
      annaliz
      September 26, 2015 at 1:31 am

      Lol!! I bet you can! Thanks Sue for stopping by it's so nice to hear from you! Have a great weekend.
      Xo

  • Reply
    Dan from Platter Talk
    September 25, 2015 at 5:37 pm

    Oh my…these Brussels sprouts look amazingly delicious. I love the bacon in them, of course. Thanks so much for sharing!!

    • Reply
      annaliz
      September 26, 2015 at 1:33 am

      Thanks Dan! The smoked bacon gives a nice smoky- flavor to the BS. We hope you enjoy them as much as we do!

  • Reply
    SavoringTime in the Kitchen
    September 27, 2015 at 10:21 pm

    I always roast Brussels sprouts too. I love that nutty flavor roasting brings to them. I love the addition of the bacon and onion here. Next time I make them I'll try this recipe! Thank you.

    • Reply
      annaliz
      September 28, 2015 at 12:15 am

      Thank you Sue! Hope you have a great week! Enjoy!

  • Reply
    sonia
    January 16, 2018 at 6:11 pm

    Lovely post AnnaLiz!

    So delighted to see your post and and its one of my fav comfort food!
    Keep sharing your best and look forward to your future creations and write ups.

    Thanks and much luv
    Sonia
    http://www.mycreativeflavors.com/

    • Reply
      by Anna and Liz
      February 23, 2018 at 4:50 pm

      Thank you Sonia! 🙂

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