This Brussels Sprouts with Bacon and Cheese recipe combines roasted sprouts with smoky bacon and salty Parmesan for a rich, savory flavor. A touch of balsamic adds just the right hint of sweetness. It's an easy side dish that pairs perfectly with any dinner.
Why You'll Love This Dish
This version of roasted Brussels sprouts takes everyday veggies up a notch. The balsamic and bacon add layers of flavor, and as the sprouts cool, they get slightly chewy and even more delicious. It's an easy recipe and everyone will want seconds!
What I love most is the lacy cheese. As the Parmesan melts, it bands together and forms a lace pattern. It's crunchy, salty, and so addictive!
Ingredients
Bacon: Make sure it's cooked before adding to the sheet pan.
- Brussels sprouts, trimmed and halved
- Bacon, cooked and crumbled
- Olive oil
- Salt and black pepper
- Balsamic vinegar or balsamic glaze
- Parmesan or Locatelli Romano cheese
Ingredients Notes and Substitutions
- Balsamic vinegar adds a tangy sweetness as the sprouts roast. If using balsamic glaze instead, add a light drizzle after roasting, the glaze is thicker and more concentrated.
- A standard bag of Brussels sprouts is about one pound. A regular sheet pan (18 x 13 inches) can hold up to two pounds of halved sprouts. If you're cooking more than two pounds, use two pans, so they roast evenly.
- When trimming the sprouts, some of the outer leaves will fall off. Keep them! Those loose leaves roast up crisp and full of flavor.
- If you have some smaller sprouts, the size of gumballs, just trim the stems. There's no need to cut them in half.
- Parmesan or Locatelli Romano both work well for this recipe. They add a sharp, salty flavor that pairs with the bacon and balsamic. You can also use shredded mozzarella or cheddar for a creamier melt.
How To Roast Balsamic Brussels Sprouts
- Preheat oven to 400°F (200°C) and set the rack in the center. Line a sheet pan with parchment paper or aluminum foil coated with cooking spray.
- Rinse the Brussels sprouts under cold water, pat them dry, then trim the ends and cut them in half through the stem.
- In a large bowl, toss the sprouts with olive oil, salt, and pepper until evenly coated.
- Spread them out in a single layer on the baking sheet, cut side down, and roast for 15 minutes.
- Remove the pan from the oven and push the sprouts toward the center. Drizzle with balsamic vinegar, then sprinkle the pre-cooked bacon and cheese on top.
- Return to the oven for another 10-15 minutes until the sprouts are tender and the cheese is melted.
- Taste and adjust seasoning with salt and pepper before serving.
Serving Suggestions
Serve these Brussels sprouts hot right out of the oven. They make a great side for roasted lemon chicken, NY strip steak, and baby lamb chops. You can also pair them with fish like fried mahi mahi or Alaskan Coho salmon for a seafood dinner.
For extra flavor, sprinkle with Maldon sea salt flakes just before serving.
Storage and Reheating
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep them crisp.
If you're using a microwave, cover the sprouts with a damp paper towel and heat in short 30-second bursts.
If you tried this Brussels Sprouts with Bacon and Parmesan or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Brussels Sprouts with Bacon FAQ
The key is giving them space and dry surfaces. After rinsing, pat the sprouts completely dry because any moisture will cause steaming instead of roasting. Toss them with just enough oil to coat, then spread them out in a single layer on the baking sheet, cut side down. This helps the flat sides caramelize and crisp up. Bake in a hot oven at about 400°F until golden and crunchy.
Thick-cut bacon gives the best texture and flavor. You can cook it in a skillet or bake it in the oven, then crumble it over the sprouts.
Yes. Roast the Brussels sprouts and cook the bacon ahead of time. Reheat them together on a sheet pan before serving, then add the balsamic drizzle.
Parmesan or Locatelli Romano both work well. They melt easily and add a sharp, salty flavor that complements the bacon and balsamic. You can also use shredded mozzarella or cheddar for more pull.
Roasted Brussels Sprouts with Bacon and Parmesan Cheese
Equipment
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Cutting board
- Chef's Knife
- Tongs or spatula
- Measuring cups and spoons
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 4 strips bacon, cooked and crumbled (about ½ cup)
- 1 tablespoon olive oil
- Salt and black pepper
- ¾ cup grated Parmesan or Locatelli Romano cheese
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C) and set the rack in the center. Line a sheet pan with parchment paper or aluminum foil coated with cooking spray.
- Rinse the Brussels sprouts under cold water, pat them dry, then trim the ends and cut them in half through the stem.
- In a large bowl, toss the sprouts with olive oil, salt, and pepper until evenly coated.
- Spread them out in a single layer on the baking sheet, cut side down, and roast for 15 minutes.
- Remove from the oven and push the sprouts toward the center of the pan. Drizzle with balsamic vinegar, then sprinkle bacon and cheese over the top.
- Return to the oven for another 10-15 minutes, until the sprouts are tender and the cheese is melted.
- Taste and adjust seasoning with salt and pepper before serving.
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