Roasted Brussels Sprouts with Bacon
I love Brussels sprouts any way they’re prepared, but my favorite are roasted sprouts, with their gorgeous golden-brown leaves and irresistible charred look and taste. This recipe kicks things up a notch by adding a dose of Parmesan and crunchy bites of bacon, guaranteeing it will sway even the most hesitant Brussels sprouts eaters.
These cheesy caramelized sprouts are the perfect side dish any time of year, but are especially welcome as we enter the early days of fall — they’re delicious paired with roast chicken, mashed potatoes, and other sweater-weather favorites. Here’s how I make this foolproof recipe.
The Trick to Crispy Sprouts and Crispy Bacon
One sheet pan packed with both the sprouts and bacon is certainly the easiest route to take, but it won’t yield crispy bacon. Instead, you’ll want to cook the bacon on the stovetop while you roast the Brussels in the oven.
There are two key components to crispy Brussels sprouts: roasting them at a high heat, and making sure each sprout is coated with a thin slick of oil. Think of it like you’re giving the sprouts a top coat of glossy nail polish; each piece should look shiny all over, ensuring it doesn’t dry out and wrinkle and instead get crunchy, with a tender middle.
When the hot sprouts come out of the oven, use your hands to crumble the bacon onto the sheet pan, toss to combine, then finish the whole thing off with some lemon juice for bright flavor and a sprinkling of grated Parmesan that melts into the sprouts.
Ingredients
Method
- Arrange a rack in the bottom of the oven and heat the oven to 450°F. Meanwhile, remove any discolored outer leaves from 2 pounds Brussels sprouts and trim the ends. Keep small ones whole, and halve the remaining through the stem.
- Place the Brussels on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, and season with 1/2 teaspoon salt, 1/4 teaspoon red pepper flakes, and some black pepper. Toss to combine, then arrange in a single layer cut-side down.
- Roast until the sprouts are tender and lightly browned, 15 to 20 minutes. Flip the sprouts and roast until crispy and browned to your liking, 10 to 15 minutes more. Meanwhile, cook the bacon and grate the cheese.
- Place 4 slices bacon in a single layer in a 12-inch cast iron or other heavy-weight skillet. Cook over medium-high heat until the fat starts to render and the edges curl and release from the pan, about 2 minutes. Flip the bacon, reduce the heat to medium low, and continue to cook, turning occasionally, until the bacon is crisp and a golden-brown all over, 6 to 8 minutes more. Transfer to a paper towel-lined plate. Grate 1/4 cup Parmesan cheese.
- Transfer the Brussels to a serving bowl, drizzle with 2 tablespoons lemon juice, crumble in the bacon, and toss to combine. Taste and season with salt and pepper as needed, then sprinkle with the cheese, if desired.
