Roasted Brussel Sprouts with Bacon
One of my favorite go-to side dish recipes! The sweetness of the bacon and tart of the parmesan come together perfectly to offset any boldness of the brussel sprouts, and give this a delicious flavor!
Taming the tiger! Brussel sprouts are a little bit of a love it or hate it vegetable. As I’ve grown older and my love for food has expanded, I have a new mantra-that people don’t really ‘dislike’ food, they just haven’t had it prepared in a way they like yet! In its most simplistic form with a steam or light sauté, brussel sprouts can have a fairly strong flavor that some find unpleasant. By tossing in olive oil and roasting, the process cuts back the acidity and makes this a soft vegetable, more in line with its cabbage cousins. While no one likes to burn their cooking, I find this is one dish I actually prefer a little over cooked and charred, as it adds such great flavor and crunch!
Is everything better with bacon? Debatable. I have to be careful here being from the midwest. I’m pretty sure if you could wrap ice cubes in bacon someone has tried it! It has its place and I will bow down to that. While I’ve made these sprouts a hundred times, I usually do not use the meat, so this was my creative element today. Naturally, the bacon gives off a bit of fat, which only helps the roasting process and infuses the brussel sprouts with more flavor, which was a huge plus. Also, as it was left in the oven longer, the bacon crisped up a bit and was a welcome texture change from the sprouts. Overall, a success!
Looking for another way to use those sprouts? Try out:
Shredded Brussel Sprout and Kale Salad with a Lemon Dijon Vinigraitte
Don’t miss out on any new recipes posted! Like and Follow Goddess of Garlic on Facebook, or follow along with Pinterest or Instagram!
Roasted Brussel Sprouts with Bacon
Equipment
- Kitchen knife
- Mixing bowl
- Baking sheet or pan
Ingredients
- 10-12 large Brussel Sprouts, trimmed and cleaned
- 3 slices Thick Cut Bacon
- 3 cloves Garlic
- 2 tbsp Olive Oil
- 1 tsp Italian Seasoning
- 3 tbsp Parmesan Cheese
- Salt and Pepper
Instructions
- Preheat oven to 400. Taking brussel sprouts, cut in either halves or fourths, depending on the size of the head. You want these to all be fairly uniform in size.. Add to mixing bowl.
- Slice bacon into smaller pieces, about 1/4" wide and add to mixing bowl, making sure pieces are separated.
- Add in minced garlic, salt, pepper and olive oil and toss well. Spread over sheet and place in the oven to roast.
- Check frequently and toss throughout to make sure there is an even cooking. I prefer to wait until there is a char on the brussel sprouts and the bacon is a bit crispy.
- Remove from oven and place on a serving dish, topping with parmesan cheese. Enjoy!If you would prefer a vegetarian option, simply omit the bacon and add more cheese on top. Also great to substitute a favorite nut for the last few minutes to provide that crunch!
Charred Brussel Sprout Salad with a Tahini Beet Dressing - Goddess of Garlic
[…] Roasted Brussel Sprouts with Bacon […]
Roasted Winter Vegetables with a Spicy Soy Balsamic Glaze - Goddess of Garlic
[…] Roasted Brussel Sprouts with Bacon […]