Roasted Brussels sprouts with bacon and Parmesan is one of my favorite side dishes. The bacon and cheese add a subtle smoky, salty note that complements the tender, caramelized interior and crisp, golden edges of the sprouts.
Vegetables don’t have to be boring. This recipe is simple, fast, and consistently popular. I love roasted Brussels sprouts on their own, but the addition of hearty bites of bacon and a dusting of fresh Parmesan makes them irresistible.
I’ve tried many methods for cooking Brussels sprouts — slow cooker, stovetop, air fryer, and oven. Roasting in the oven or air fryer gives the best balance of a creamy interior and crisp exterior. When roasted properly, the center becomes almost buttery while the outer leaves caramelize to a deep golden brown.
Ingredients
- Brussels sprouts: Trim the stems, remove any yellow leaves, and halve or quarter them depending on size. Smaller pieces roast more evenly.
- Bacon: Thick-cut bacon or pancetta works best for me — it gives satisfying texture and flavor. No need to precook; it will render while roasting.
- Freshly grated Parmesan: Freshly grated cheese melts and finishes the dish best; avoid pre-shredded varieties when possible.
- Shallots (optional): Finely chopped shallots caramelize while roasting and add a sweet, savory depth.
- Olive oil, salt, and pepper: These seasonings help the sprouts caramelize and bring everything together.
See the recipe card below for exact quantities and full details.
Step by Step Instructions
Step 1.
Preheat the oven to 400°F (204°C). Place a heavy-duty rimmed baking sheet in the oven while it preheats so it’s hot when you add the sprouts.
Step 2.
Rinse and thoroughly dry the Brussels sprouts. Trim stems, remove any yellow or damaged leaves, and halve or quarter them. Finely chop shallots if using.
Step 3.
In a large bowl, toss the prepared Brussels sprouts with olive oil, chopped shallot (if using), salt, pepper, and the chopped bacon until everything is evenly coated.
Step 4.
Carefully remove the hot baking sheet from the oven and drizzle a bit of olive oil over it. Spread the Brussels sprouts in a single layer with minimal crowding. Roast for 25–30 minutes, or until very golden and tender, flipping once halfway through to ensure even browning.
Step 5.
Remove from the oven and give the sprouts a final toss. Just before serving, sprinkle generously with freshly grated Parmesan.
Expert Tips
- Prep ahead: Toss the trimmed sprouts with oil and seasonings up to a day in advance and refrigerate in a sealed bag for faster cooking.
- Grate Parmesan with a microplane for a light, fluffy finish that melts quickly over hot sprouts.
- Use a roomy baking sheet and avoid overcrowding to allow the sprouts to crisp. If the pan is crowded, flip halfway for better browning.
- Choose thick-cut bacon or pancetta for meaty bites. Fresh, uncooked bacon renders best during roasting.
- Don’t skimp on oil — it’s responsible for caramelization and crisp texture. Use enough to lightly coat each piece.
Frequently Asked Questions
Fresh is preferred, but frozen will work in a pinch. Allow extra oven time and expect a slightly different texture as frozen sprouts release more moisture.
No. The bacon cooks while the sprouts roast and renders enough fat to flavor and crisp the vegetables.
Yes — trim and chop the sprouts and shallots and store them in the fridge; toss with oil and bacon just before roasting or prepare the toss the night before.
Yes. Air fry at 400°F for about 15–17 minutes, shaking or turning halfway through. Work in smaller batches as needed for even crisping.
What to Serve with Brussels Sprouts
These sprouts are a great match with steak and potatoes for a classic meal balance. They also pair well with creamy mashed potatoes or roasted fingerlings. For mains, serve alongside grilled or pan-seared steaks, salmon, or oven-baked ribs to round out the plate.
More Vegetable Side Dishes
Roasted Broccoli with Lemon and Parmesan
Restaurant-Style Brussels Sprouts
Crispy Roasted Red Potatoes with Garlic & Rosemary
Roasted Fingerling Potatoes
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Roasted Brussels Sprouts with Bacon & Parmesan Cheese
Ingredients
- 1–1.5 pounds Brussels sprouts, stems removed and halved or quartered
- 4 strips thick-cut bacon, chopped (no need to precook)
- 3–4 tablespoons olive oil
- 1/4 cup freshly grated Parmesan cheese
- 1–2 shallots, finely chopped (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F and place a heavy-duty rimmed baking sheet inside to heat.
- Trim and halve or quarter the Brussels sprouts. Finely chop shallots if using.
- Toss sprouts with olive oil, shallots, salt, pepper, and chopped bacon in a large bowl until evenly coated.
- Remove the hot baking sheet, drizzle with a little oil, spread the sprouts in a single layer, and roast 25–30 minutes until deep golden and tender, flipping once halfway.
- Remove from oven, toss to combine, and finish with freshly grated Parmesan before serving.
Notes
Air fryer option: Air fry at 400°F for 15–17 minutes, shaking or turning halfway. Work in smaller batches if needed.
Make ahead: Trim and chop the ingredients a day ahead and refrigerate; finish by tossing and roasting before serving.
Frozen sprouts: Frozen can be used, but expect more moisture and longer cooking time.
Cheese: A microplane gives the best finely grated Parmesan for a light finish.
Nutrition
Carbohydrates: 7.7 g
Protein: 9.2 g
Fat: 6.2 g
Saturated Fat: 2.7 g
Cholesterol: 17 mg
Sodium: 352 mg
Fiber: 2.9 g
Sugar: 1.6 g
Nutrition information is an approximation.
Additional Info
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