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.

Roasted Brussels Sprouts

5 from 2 votes

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Prep: 15

Cook: 30

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

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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Did you make this? Rate this recipe:

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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….

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…

Sandy

Love this combination with the bacon, Parmesan cheese and the balsamic vinegar. A favorite at family get-togethers.

Roasted Brussels Sprouts