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    Home » Vegetables

    Roasted Brussels Sprouts with Bacon and Parmesan Cheese

    Nov 10, 2012 · Modified: Dec 26, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 1 Comment

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    Roasted Brussels Sprouts with Bacon and Parmesan Cheese - Andrea Meyers

    We planted Brussels sprouts in our garden over the summer hoping to have our own crop this year. I looked forward to seeing the plants grow tall with many little sprouts covering the stems, but we lost our plants to greedy insects who liked the sprouts as much as we do. After that battle, I think we may have to go back to buying them instead of growing them.

    Brussels sprouts in our garden - Andrea Meyers

    One of the reasons I like sprouts is they are so tasty when roasted. I almost couldn’t convince Michael to try them because of his memories of boiled-to-death sprouts, which I also grew up with. So after making these roasted Brussels sprouts for the first time, he said he would try them so the boys would see that everyone has to try new things, and then he had two helpings. The boys ate two or three helpings each, so this may have to be the way we make these tiny cabbages forever.

    Recipe Notes

    The sprouts are tossed with cooked bacon and the drippings before going into the oven. If the bacon does not render enough fat, add a tablespoon or two of olive oil. For a lighter option with some bacon flavor, drain the bacon completely and use olive oil instead of the drippings, keeping the bacon pieces.

    Roasted Brussels Sprouts with Bacon and Parmesan Cheese - Andrea Meyers
    Print Pin

    Roasted Brussels Sprouts with Bacon and Parmesan Cheese

    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Vegetable
    Cuisine: American
    Diet: Gluten Free
    Keyword: bacon, brussels sprouts, parmesan cheese
    Servings: 8
    Calories: 181kcal
    Author: Andrea Meyers

    Equipment

    • 6 quart pot
    • half sheet baking pan, lined with foil

    Ingredients

    • 8 ounces bacon (chopped)
    • 2 pounds fresh Brussels sprouts (trimmed and halved lengthwise)
    • ½ teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • ¼ cup grated Parmesan Cheese
    US Customary - Metric

    Preparation

    • Preheat the oven to 400° F/200° C.
    • Cook the bacon in the pot over medium-heat until the fat renders and the bacon is tender, not crispy, about 5 minutes. Add the Brussels sprouts and toss until the sprouts are coated with the drippings. Spread the Brussels sprouts around the prepared baking sheet. Sprinkle kosher salt and black pepper over the sprouts.
    • Bake in the preheated oven until the sprouts are deep golden brown, crisp outside and tender inside, about 30 minutes. Transfer to a serving bowl, sprinkle Parmesan cheese on top, and serve.

    Nutrition

    Calories: 181kcal | Carbohydrates: 11g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 409mg | Potassium: 497mg | Fiber: 4g | Sugar: 3g | Vitamin A: 893IU | Vitamin C: 96mg | Calcium: 84mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    More Brussels Sprouts Recipes from Other Blogs

    • Cooking on the Side – Glazed Brussels Sprouts
    • Gluten-Free Goddess – Roasted Brussels Sprouts Medley
    • Simple Bites – Honey Pomegranate Glazed Brussels Sprouts
    • Fuss Free Cooking – Indian Spiced Brussels Sprouts
    « Banana Bread with Nutella and Hazelnuts
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    Reader Interactions

    Comments

    1. kristy @ the wicked noodle says

      November 24, 2012 at 8:03 am

      Roasting brussels sprouts is the only way I'll eat them. Add bacon and parmesan and now you're really talking!

      Reply

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