Roasted Brussels Sprouts with Bacon and Parmesan

Table of Contents

Note from Ana

I’ll admit, I wasn’t always a fan of Brussels sprouts - until I discovered roasting them! It was a total game-changer, and now they’ve become one of my favorite veggies. Roasting gives them a crispy, caramelized edge, and when you add bacon and Parmesan into the mix, it’s a whole new level of delicious. Even the skeptics at the table can’t resist!

This recipe is perfect for holiday gatherings, whether it’s Thanksgiving or Christmas. I love serving it alongside Brown Sugar and Honey Glazed Carrots, Creamy Mashed Potatoes, or even Leek Mashed Potatoes for a comforting, flavorful spread. For a smaller dinner party, try pairing it with my Herb Roasted Chicken, or if you want to mix things up, Lamb Skewers make an excellent option too.

Give this dish a try, and I promise, it will quickly become a holiday favorite!

Best,

Ana

Why You’ll Love Roasted Brussels Sprouts with Bacon and Parmesan

Main ingredients:
This recipe keeps things simple with Brussels sprouts, bacon, olive oil, garlic, and a little Parmesan on top. It is a short ingredient list, but every single one earns its place.

How it’s made:
The Brussels sprouts are tossed with oil, garlic, and bacon, then roasted until golden and crispy around the edges. At the end, Parmesan is sprinkled over the top for that extra little something that makes the whole tray feel impossible to resist.

Flavours:
These Brussels sprouts are crispy, salty, savory, and full of deep roasted flavour. The bacon makes them extra irresistible, the Parmesan adds a lovely rich finish, and the whole thing has that perfect mix of cozy and special that makes people go back for seconds — even the ones who usually claim they do not like Brussels sprouts.

Roasted Brussels Sprouts with Bacon and Parmesan

How to Serve

I love serving these Brussels sprouts warm, straight from the oven, while the edges are still crispy and the bacon is at its best. They are such a good side for roast chicken, baked ham, steak, schnitzel, or even a simple weeknight dinner when you want the plate to feel a little more interesting. If you like, add a squeeze of lemon just before serving to brighten everything up, it is a small touch, but it makes the whole dish feel extra fresh and lovely.

Tips for Success

Try to cut the Brussels sprouts evenly so they roast at the same time. Smaller ones can stay whole if needed, but in general, similar-sized pieces will give you the best texture.
Do not overcrowd the baking tray. I know it is tempting to squeeze everything on, but if the sprouts are packed too tightly, they will steam instead of roast. And here we are absolutely after golden, crispy edges, not sad soggy sprouts.
Roast them cut-side down where you can. That is how you get those beautiful caramelized surfaces that make Brussels sprouts taste so much better than people expect.
Use freshly grated Parmesan if possible. It melts and clings to the hot sprouts much more nicely than the pre-grated kind, and the flavour is better too.
Keep an eye on the bacon toward the end of cooking. You want it crisp and lovely, not overdone. Every oven has its own little personality, so a quick check never hurts.
And finally, serve them straight away. This is one of those dishes that is at its absolute best when hot from the oven, with crispy edges, salty bacon, and that warm Parmesan finish still clinging to everything.

Substitutions & Variations

You can use pancetta instead of bacon if that is what you have on hand. It gives the dish a slightly different feel, but still plenty of lovely savory flavour.
If you want to keep it vegetarian, simply leave out the bacon and add a little extra Parmesan or even a handful of toasted nuts for crunch. It will still be delicious and full of flavour.
No Parmesan? Try Pecorino for a saltier finish, or leave the cheese out altogether and add a squeeze of lemon at the end for brightness.
A little balsamic glaze drizzled over the top after roasting can be really lovely if you enjoy that sweet and savory combination.
For a bit of heat, add a pinch of chili flakes before roasting or sprinkle them on just before serving.
You can also add a few toasted walnuts or pecans at the end if you want the dish to feel a little more special, especially around the holidays.
And if you like your Brussels sprouts extra garlicky, add another clove of garlic or toss them with a tiny bit of garlic powder as well. Sometimes more garlic is simply the right decision.

Storage & Reheating

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. They will lose a little of that fresh-from-the-oven crispiness, but they will still be very tasty.

To reheat, I like to spread them on a baking tray and warm them in the oven for a few minutes so the edges crisp up again. An air fryer works really well too, if you have one. The microwave is fine if you are in a hurry, but it does make them softer, so it is not my first choice for this recipe.

And if you are reheating them the next day, a little extra Parmesan or a quick squeeze of lemon right before serving can make them feel fresh and lovely again.