Bacon in Every Bite Brussels Sprouts
These roasted, bacon forward brussles sprouts are crispy but we can not give all the credit to the bacon here! Thanks to the addition of the parm cheese on the bottom of the pan, it creates a nice crusty layer on the bottom of the brussels. Laying the bacon on top of the brussels also ensure that the brussels get coated in the bacon grease, making a much more flavorful dish.
Make sure your brussles are nice and clean. Then make sure to cut the stem off and remove any bruised or wilted leaves on the outside. Cut your brussles in half. It’s okay if some of the leaves come off. Make sure to still toss those in your bowl and cook them. Those little crispy leaves are my favorite.
Store-bought balsamic glaze will do just fine here and almost every single store sells it.
Bacon in Every Bite Brussels Sprouts
- Prep Time
5 min
- Cook Time
30 min
- Total Time
40 min
- Servings
4
- Difficulty
Easy
Ingredients
- ½ cup freshly grated Parmesan cheese
- 1lb brussels sprouts trimmed and cut in half
- 2tbsp olive oil
- 1tsp salt
- 1tsp pepper
- 1tsp garlic powder
- 6 slices of uncooked bacon cut into 1” pieces
- Balsamic glaze
- ½ cup toasted pine nuts
Instructions
- Preheat oven to 400° F and line a baking sheet with parchment paper. Coat the bottom with your freshly grated Parmesan cheese. Set aside.
- In a bowl, combine your cut brussels sprouts, olive oil, salt/pepper, and garlic powder. Toss everything to coat well.
- Place the coated brussels onto the Parmesan cheese, cut side down. Top with the uncooked cut bacon.
- Bake in the oven for 25-30 minutes or until the bottoms of the brussels are golden brown and crisp.
- Remove from oven and allow to cool for a few minutes before transferring to a serving bowl or plate. Finish the brussels off with a drizzle of balsamic glaze and the toasted pine nuts.
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