These Bacon Brussels Sprouts are perfectly crispy, savory, and loaded with flavor. Plus, they're ridiculously easy to make. The Brussels sprouts caramelize beautifully in the bacon drippings, then get tossed with crispy bacon pieces and a sprinkle of Parmesan cheese. Perfect for holidays, weeknights, or any time you want a quick and delicious side dish.
The first time I had these Brussels sprouts was at a Friendsgiving about 10 years ago. Until that point, I actually thought I didn't like Brussels sprouts! Now we make these bacon Brussels sprouts as a side for a lot of our meals, and they are really perfect for holiday dinners. They pair perfectly with just about any main dish, from chicken to steak. Everyone loves them!
What's In This Blog Post?
Ingredients Needed
- Brussels Sprouts - Nutty and slightly earthy, Brussels sprouts transform into something sweet and caramelized when roasted. Choose firm, tightly packed sprouts with bright green leaves. If you're roasting them on a baking sheet, arrange in a single layer with the flat side down for maximum browning.
- Bacon - Crispy bacon adds a smoky richness and extra flavor. If you prefer, swap in pancetta or turkey bacon. You'll also love how the smoky bacon fat coats the Brussels sprouts while cooking.
- Parmesan Cheese - Freshly grated Parmesan melts beautifully over the hot sprouts. A rotary cheese grater helps create finely grated cheese that melts better than store-bought. Try Pecorino Romano for a sharper bite.
Equipment Needed
Large Skillet - For this recipe, you'll need a large skillet with a lid to cook the Brussels sprouts evenly and achieve that perfect caramelized texture. We prefer HexClad skillets for their hybrid stainless steel and nonstick surface, which allows for even heat distribution, perfect browning, and easy cleanup.
Rotary Cheese Grater - Using a rotary cheese grater ensures you get a consistent, finely grated Parmesan that melts perfectly over the hot Brussels sprouts and bacon, giving the dish a great texture. This cheese grater really is a game-changer. It makes the whole process so easy that you won't want to use pre-grated, store-bought cheese again!
Tips and Tricks for Success
- Trim and halve the sprouts - Remove any yellow or damaged outer leaves, trim the stems, and cut the sprouts in half for even cooking and caramelization.
- Dry them well - Pat the Brussels sprouts dry after washing. Excess moisture can cause them to steam instead of roast, and we want them crispy!
- Use a slotted spoon - When removing the cooked bacon, a slotted spoon makes it easy to drain the fat while reserving just enough for the sprouts.
- Season lightly - Bacon and Parmesan are both salty, so start with a small amount of salt and adjust at the end.
- Add Parmesan at the end - Sprinkle freshly grated Parmesan cheese right at the end so it melts and doesn't burn.
How to Make Bacon Brussels Sprouts
- Prepare the ingredients: rinse Brussels sprouts, then trim and cut in half. Cut bacon into small pieces, and finely grate the Parmesan cheese.
- Fry the bacon in a skillet over medium heat until crispy.
- Transfer the bacon to a paper towel lined plate, and leave the grease in the pan.
- Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Don't stir them until they develop a nice brown side. You will want to cook them on medium heat, so they brown without burning.
- Add the bacon back into the pan. Cook, covered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want.
- Add the Parmesan cheese on top, and season with salt & pepper if needed. Serve immediately.
Final Thoughts
These Bacon Brussels Sprouts are a great recipe for when you want something quick and easy yet elevated, thanks to technique and quality ingredients. Crispy bacon, tender caramelized sprouts, and a sprinkle of freshly grated Parmesan make this the perfect, easy side for weeknights and special occasions. Trust me, this recipe will turn any Brussels sprouts hater into a believer. I highly recommend you make these alongside my Smoked Beef Tenderloin or my Braised Beef Short Ribs with a side of creamy mashed potatoes.
Frequently Asked Questions
Fresh Brussels sprouts are best for browning and caramelization, but frozen will work in a pinch. Just thaw and pat them very dry before cooking to avoid excess moisture.
Thick-cut bacon is ideal because it stays meaty and crisp while rendering plenty of flavor for the Brussels sprouts. Regular bacon works too, but keep an eye on cooking time so it doesn't burn.
Pecorino Romano, Asiago, or even crumbled feta can be used for a different flavor profile. Pecorino is sharper and saltier, while Asiago is milder and nuttier.
This recipe tastes best served straight out of the pan when the bacon is crisp and the Brussels sprouts are tender with browned edges. If you need to prep ahead, you can trim and halve the Brussels sprouts and pre-cook the bacon, then combine everything together just before serving.
Reheat in a skillet over medium heat or in the oven at 375°F until warmed through. This helps the Brussels sprouts crisp back up, whereas the microwave may make them soggy.
If you want to switch things up, try drizzling your finished Bacon Brussels Sprouts with a little maple syrup or a splash of balsamic vinegar (or glaze). Both add a touch of sweetness that balances out the salty, smoky bacon and makes the sprouts taste even more irresistible.
Yes! If you prefer roasting, spread the trimmed Brussels sprouts on a sheet pan in a single layer with the flat side down. Toss them with a little olive oil, salt, and pepper (instead of bacon grease) and roast at 400°F for 20-25 minutes, stirring once halfway through.
Recipe
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- ½ pound bacon cut into small pieces
- ¼ cup Parmesan cheese freshly grated
- salt and pepper to taste
Instructions
- Prepare the ingredients: rinse Brussels sprouts, then trim and cut in half. Cut bacon into small pieces, and finely grate the Parmesan cheese.
- Fry the bacon in a skillet over medium-high heat until crispy.
- Transfer the bacon to a paper towel lined plate, and leave the grease in the pan.
- Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Don't stir them until they develop a nice brown side. You will want to cook them on medium heat, so they brown without burning.
- Add the bacon back into the pan. Cook, covered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want.
- Add the Parmesan cheese on top, and season with salt & pepper if needed. Serve immediately.
Video
Notes
- Can I use frozen Brussels sprouts instead of fresh? Fresh Brussels sprouts are best for browning and caramelization, but frozen will work in a pinch. Just thaw and pat them very dry before cooking to avoid excess moisture.
- Make-Ahead Instructions: This recipe tastes best served straight out of the pan when the bacon is crisp and the Brussels sprouts are tender with browned edges. If you need to prep ahead, you can trim and halve the Brussels sprouts and pre-cook the bacon, then combine everything together just before serving.
- Reheating Instructions: Reheat in a skillet over medium heat or in the oven at 375°F until warmed through. This helps the Brussels sprouts crisp back up, whereas the microwave may make them soggy.
