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Roasted Brussels Sprouts

Updated Nov 3, 2020Published Oct 2, 2018 By Julia 2 CommentsThis post may contain affiliate links.

Summary:
Brussels sprouts are oven roasted with bacon, garlic, parmesan cheese, and balsamic vinegar. Enjoy this flavor-packed side dish during the colder months and holiday season.
close up view of roasted brussels sprouts

Roasted Brussels Sprouts

5 from 1 vote
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Prep: 15 minutes mins
Cook: 30 minutes mins
Yield: 4 servings

INGREDIENTS

  • 1 pound brussels sprouts, trimmed and halved (Note 1)
  • 6 slices bacon, chopped
  • 5 cloves garlic, minced
  • 1/4 cup finely grated parmesan cheese (Note 2)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper

INSTRUCTIONS

  • Prepare: Preheat oven to 400 F. Set aside baking sheet lined with foil. Toss together brussels sprouts, bacon, garlic, olive oil, salt, and pepper in large mixing bowl until well-mixed. Spread them out in single layer (Note 3) on lined baking sheet.
  • Bake: Transfer baking sheet to oven and bake at 400 F for 20 minutes. Remove baking sheet from oven; drizzle with balsamic vinegar, toss or flip brussels sprouts and bacon, and evenly sprinkle parmesan cheese on top. Bake for another 10 minutes (Note 4) or until brussels sprouts are tender. Serve warm (Note 5).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 190 (53% from fat)  
Total Fat 11g 17%
   Saturated Fat 3g 16%
Cholesterol 13mg 4%
Sodium 820mg 34%
Net Carb 5.5g  
Total Carb 9.5g 3%
   Dietary Fiber 4g 16%
   Sugars 3.5g  
Protein 8g  
Vitamin A 11% · Vitamin C 161% · Calcium 9% · Iron 0%

PHOTOS

close up view of roasted brussels sprouts
sliced brussels sprouts and bacon
fresh brussels sprouts and bacon on baking sheet
roasted brussels sprouts served in white bowl

NOTES & TIPS

(1) Brussels Sprouts. I use fresh brussels sprouts. To prepare them, first wash and remove any bad leaves. Second, trim each sprout by cutting off the bottom protruding end of the core. Third, cut each sprout in half by slicing through the core. You may end up with some loose leaves; don’t discard them because they crisp up beautifully in the oven, almost like crunchy “brussels chips.”
(2) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture (not shredded), available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.
(3) Evenly Spaced Ingredients. Verify that the brussels sprouts and bacon are evenly spread out on the baking sheet. It’ll take much longer to bake if the ingredients aren’t in a single layer.
(4) Baking Time. Ovens can vary a lot, and the time estimate listed in the recipe is only a general guideline. Monitor the food frequently; it’s done when the brussels sprouts are tender and darkened, the bacon is crispy, and the balsamic vinegar looks “baked in.” Avoid baking too long and burning the food.
(5) Serving. Serve this as a side to meaty main dishes like slow cooked turkey breast or roasted pork tenderloin, or alongside these low carb Thanksgiving dishes.

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Filed Under: Low Carb, Low Carb Thanksgiving, Per Serving: 5-10g Net Carbs, Sides Tagged With: 31-60min, 6-10ingredients, bacon, balsamic vinegar, brussels sprouts, featured, garlic, gluten free, oven, parmesan cheese

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in California. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site.

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Mark H

I love brussels, pretty much in any form. My favorite are from Family Dog (http://www.thefamilydogatl.com/) in Virginia Highlands in Atlanta, GA. This is the absolute closest recipe that I can come to with their’s…minus the parmesean). Absolutely perfect side for a number of dishes, or if you are feeling the veg, as a main course….

Vote Up1Vote Down  Reply
2 years ago
mimi rippee

These are wonderful! I’d have to skip the balsamic vinegar if I wanted my husband to eat them, but I could use a little maple syrup…

Vote Up1Vote Down  Reply
4 years ago

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