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.
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 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.
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
- 6 quart pot
- half sheet baking pan, lined with foil
- 8 ounces bacon (chopped)
- 2 pounds fresh Brussels sprouts (trimmed and halved lengthwise)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan Cheese
- 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.