Bacon Parmesan Brussels Sprouts

Roasted Brussels Sprouts in a cast iron skillet and topped with Parmesan cheese and crumbled bacon are the perfect holiday side dish you can make in one pan in 30 minutes.

Brussels Sprouts are a favorite spring time side dish of ours, we love them Oven Roasted on a sheet pan or in my favorite copycat form of the famous Tin Roof Bistro Brussels Sprouts.

Parmesan Bacon Brussels Sprouts
 Bacon Parmesan Roasted Brussels Sprouts

Roasted Brussels Sprouts have had a resurgence of popularity over the last ten years in restaurants. A vegetable most people used to use as the butt of a joke is now trendy enough to make appetizer lists in popular restaurants.

The flavors of brussels sprouts people are craving are the crispy leaves and added toppings  like bacon, cheese or butter sauces. They often come fried with lemon butter sauces and by roasting our brussels sprouts we’re going to get to keep a lot of the flavor without a lot of the fat.

How do you prep brussels sprouts:

Cut the rough edges of the root off the brussels sprouts and remove any yellowing outer leaves. You can roast whole or even cut in half.

Parmesan Brussels Sprouts

How to pick Brussels Sprouts:

Look for tightly packed brussels sprouts with no loose leaves. Avoid yellowing leaves and if possible choose smaller brussels sprouts over larger ones as they tend to have a sweeter, better flavor and make roasting easier. Look carefully for black dots on brussels sprouts which are signs of mold and should be completely avoided.

What to serve with Brussels Sprouts:

These brussels sprouts would be great with HoneyBaked Ham, Ultimate Slow Cooker Mashed Potatoes and Boston Market Mac and Cheese for the perfect Easter meal!

Roasted Brussels Sprouts

Can you make these brussels sprouts in a sheet pan? Yes, absolutely, the reason for using the cast iron skillet is because we used the skillet to brown the bacon. Since the brussels sprouts are being tossed in the bacon grease before roasting it was easiest to add them into the pan. Plus serving food in a cast iron skillet allows them to stay warm longer as cast iron skillets are great for retaining heat.

Tools Used in the making of this Bacon Parmesan Brussels Sprouts:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and it is great for cooking the bacon and roasting in the oven.

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Parmesan Bacon Brussels Sprouts

Roasted Brussels Sprouts in a cast iron skillet and topped with Parmesan cheese and crumbled bacon are the perfect holiday side dish you can make in one pan in 30 minutes.
Yield 4 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 tablespoon butter
  • 1/2 pound bacon , cut into small strips
  • 2 pounds brussels sprouts , trimmed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 cup shredded Parmesan cheese

Instructions

  • Preheat the oven to 400 degrees.
  • Cook the bacon in a large skillet on medium high heat until crisp.
  • Remove the bacon and add in the butter to melt.
  • Add the brussels sprouts and toss in the butter mixture and season with salt and pepper.
  • Bake the brussels sprouts for 25-30 minutes.
  • Toss well before serving and top with Parmesan cheese and bacon.

Nutrition

Serving: 1g | Calories: 492kcal | Carbohydrates: 22g | Protein: 25g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 1155mg | Potassium: 1026mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2120IU | Vitamin C: 192.8mg | Calcium: 375mg | Iron: 3.6mg
Keyword: bacon brussel sprouts, bacon parmesan brussels sprouts, parmesan bacon brussels sprouts
Brussels Sprouts
Parmesan Brussels Sprouts

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. I gotta say, for my taste I thought they were waaay over cooked. My brussels sprouts had been in the refrigerator for awhile, so perhaps that contributed in some way. The overall flavor was good, but the bs had literally melted away, with no vegetable crunch at all. I’ll probably try it again, but will only bake for 15 minutes.

    1. I’m sorry that they didn’t turn out for you. If they were older it could lead to soggier, chewier sprouts (not crunchy), but the flavors should’ve still been on them.

    1. Yes but I would lay them out and defrost them for about 5 minutes before using, allowing the excess water to drain.

  2. This sounds delicious! Do you have any suggestions for a cast iron skillet substitute? We have a glass top range and cast iron is very specifically “forbidden”. Oh, for the days when I had a gas range. Thanks in advance!

    1. Sure, a good heavy skillet, I use All-Clad, but Cuisinart is also great quality. You want something oven safe, just make sure it is stainless steel. Here’s a perfect one and it isn’t very expensive at all either. http://amzn.to/2DrZOBr