Bacon Parmesan Brussels Sprouts

This post may contain affiliate links. Read my disclosure policy.

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.



Parmesan Bacon Brussels Sprouts

5 from 1 vote
  • Yield: 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Course: Side Dish
  • Cuisine: American
  • Author: Sabrina Snyder
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.


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 400 degrees.
  2. Cook the bacon in a large skillet on medium high heat until crisp.
  3. Remove the bacon and add in the butter to melt.
  4. Add the brussels sprouts and toss in the butter mixture and season with salt and pepper.
  5. Bake the brussels sprouts for 25-30 minutes.

  6. Toss well before serving and top with Parmesan cheese and bacon.

Nutrition Information

Yield: 4 Servings, Amount per serving: 492 calories, Serving Size: 1 , Calories: 492g, Carbohydrates: 22g, Protein: 25g, Fat: 36g, Saturated Fat: 16g, Cholesterol: 74mg, Sodium: 1155mg, Potassium: 1026mg, Fiber: 9g, Sugar: 5g, Vitamin A: 2120g, Vitamin C: 192.8g, Calcium: 375g, Iron: 3.6g

All images and text © for Dinner, then Dessert.

Keywords: bacon brussel sprouts, bacon parmesan brussels sprouts, parmesan bacon brussels sprouts
Brussels Sprouts
Parmesan Brussels Sprouts

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  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!