These crispy, savory Roasted Bacon Parmesan Brussels Sprouts are a flavor explosion! Made with 4 basic ingredients, this dish makes for a perfect, healthy side that’s sure to please any crowd.
Brussels sprouts get a bad rap.
I mean, they’re just little adorable baby cabbages that contain a whole world of flavor possibilities. I’ll admit, I didn’t like them that much when I was younger, but I had never had them prepared in such a way that made me wanna drop my fork and dance.
But these…THESE roasted bacon Parmesan brussels sprouts will certainly make you wanna dance. I’m not even kidding when I say I could eat a whole pan of them by myself. Not even kidding.
The things you will need to make these mouth-wateringly delicious roasted brussels sprouts are: olive oil, brussels sprouts, Parmesan cheese, D’Artagnon Hickory Smoked Bacon, and to season, salt, pepper, and red pepper flakes if you like it a little spicy.
You will also need a gallon-sized Ziploc Bag, a small baking sheet, a saute pan, a cutting board, and a sharp knife.
After watching a documentary about factory-raised meat a couple of months ago, I have a hard time stomaching the thought of eating anything other than humanely-raised, farm-centered meat. That’s why I was so excited when D’Artagnan Foods sent me a variety of meats to try! I encourage you to check out more on their philosophy!
It has been soooooo long since I’ve had any lard or bacon grease in the house because I just don’t eat that much bacon anymore. You can bet I saved every drop of this amazing bacon fat to be used to flavor other dishes later on.
The thing about this recipe is, you have to cook the bacon while the brussels sprouts are baking in the oven, instead of just cooking them up and baking it all together. This is to ensure that the bacon doesn’t get overcooked and too crunchy.
I cooked the bacon before I started working on the brussels sprouts just because I didn’t want to have raw meat sitting around while I was preparing the rest of the dish.
But it’s totally up to you.
I used baby brussels sprouts so I only had to cut them in half, but if you use larger ones, be sure to cut them into bite-sized pieces.
After halving them, just combine them in the gallon-sized Ziploc bag along with the Parmesan cheese, olive oil, and seasoning (salt, pepper, etc.) and shake until well combined.
Then just dump the contents of the bag on the baking sheet and pop it in the oven! After it’s done, then you can sprinkle on the chopped bacon.
I brought this as a side dish to our Thanksgiving feast at my uncle’s house and everyone LOVED them. I wish I had made more because there were NO leftovers. None.
But I’m not gonna wait til the next holiday to make these again.
Here’s the recipe:
- 2 lbs. baby brussels sprouts
- ¼ cup extra virgin olive oil
- ½ cup Parmesan cheese (I used ribbon-shredded, but you can use any kind you want)
- 3 slices D'Artagnan Hickory Smoked Bacon
- salt & pepper, to taste
- red pepper flakes, optional
- Preheat oven to 400° F. Rinse and pat brussels sprouts dry. At this point you can halve or quarter them.
- Place the brussels sprouts in a gallon-sized Ziploc bag. Pour in the olive oil and add in the Parmesan cheese, salt, pepper, and red pepper flakes if using. Seal the bag and shake to evenly coat.
- Dump the contents of the bag onto a small baking sheet. Spread them out so that they are an even layer.
- Bake for 20-24 minutes, stirring once halfway through the bake time.
- While the brussels sprouts are roasting in the oven, place a saute pan on the stove over medium heat. Place the bacon in the pan and let cook for 2-4 minutes on each side. Make sure the pan is hot before adding the bacon. Cook until nice and crispy.
- Remove the bacon from the pan and chop. Once the brussels sprouts are done roasting, take them out of the oven and sprinkle with the chopped bacon. Let cool for 5 minutes and serve.
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This is a sponsored post, written by me, created in partnership with D’Artagnan Foods. All opinions and borderline obsessions expressed here are my own.
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