Parmesan Roasted Brussels Sprouts with Bacon
A side-dish dream come true! Parmesan Roasted Brussels Sprouts with Bacon are indescribably delicious and made with only 5 ingredients.
This post was created in collaboration with our friends at Organic Valley.
This scrumptious yet simple side dish can turn any meal from “meh” to marvelous!
That’s right, these Parmesan Roasted Brussels Sprouts with Bacon are really THAT good and might just be my new favorite way to make Brussels. For a simple yet totally scrumptious meal, I like to serve them alongside grilled chicken and a baked sweet potato. I love turning an OK meal into a mouthwatering delicious one thanks to this recipe you’re about to try!
Melted parmesan, roasted garlic and crisp bacon, oh my…
A flavor-filled combination of ingredients you can’t go wrong with! The first step of this recipe is to toss the Brussels in melted butter, garlic and then pop them into the oven. With about 10 minutes of roasting time left, you will then top the Brussels with parmesan cheese and crisp bacon, which makes the cheese become melty and slightly golden brown. Is your mouth watering yet?! Just before serving, I garnish the Brussels with chopped fresh chives and a dash of cracked black pepper. Yum!
These Parmesan Roasted Brussels Sprouts will make for a tasty side dish when paired with nearly any meal and also makes for a great addition to a holiday or special occasion menu.
Not just any ol’ parmesan!
Organic Valley Cheese is our go-to cheese brand! Why, you may ask? Not only is it creamy delicious, but it’s made with high-quality, pasture-raised milk, which contains absolutely NO antibiotics, synthetic hormones, toxic pesticides or GMO anything. When it come to dairy, quality is always important to us and we know we can count on Organic Valley to meet our standards.
A little note from Organic Valley:
We’re from Wisconsin, and we take a lot of pride in our cheese. From Midwestern recipes like Colby to Italian provolone and Greek feta, we combine time-honored recipes with pasture-raised milk to make the tastiest cheese in the country.
Organic Valley Parmesan Cheese, a key player in this recipe, begins with pasture-raised milk. They use vegetarian rennet to develop curds, and after they’ve made the cheese, they age it for at least 300 days. Yes, that’s right, 300 days! The aging process takes time, but it’s worth the wait! It’s a very important step as it’s what allows the cheese’s flavors to develop and deepen. Finally, they shred the Parmesan so it’s ready for the table!
Ingredients you’ll find in Organic Valley Parmesan Cheese: Organic Pasteurized Cultured Part Skim Cow’s Milk, Salt, Vegetarian Enzyme.
There’s a good chance that these Parmesan Roasted Brussels Sprouts with Bacon will turn a despiser of Brussels sprouts into a LOVER of Brussels Sprouts!
Brussels sprouts fan or not, this recipe is for you! Brussels tend to get a bad reputation and people often think of them as that smelly, tasteless, mushy, cabbage-like veggie. However, when cooked right (not overcooked to sulfurous-tasting mush), they might just become a new favorite veggie. When roasted to perfection, the Brussels turn into a veggie for all to enjoy. Plus, I can’t forget to share that they’re full of folate and contain an excellent source of Vitamin C, Vitamin A and dietary fiber.
Add parmesan, garlic, butter and bacon, and you’ve got yourself the most delicious year-round side dish!
Now we, The Real Food RDs, may have a slight obsession with the beloved Brussels Sprouts and based on some of our most popular recipes on the blog, there’s a good chance you do, too! Below I share a few Brussels Sprout recipes that have become favorites of our readers:
- Preheat oven to 400ºF. Grease a pan or line with parchment paper. Set aside.
- In a bowl, toss Brussels sprouts with melted butter, garlic, salt and pepper. Spread out onto the pan and arrange so that they are cut side up.
- Bake for 15-18 minutes. Remove Brussels Sprouts from oven and sprinkle with parmesan cheese and bacon pieces. Place back in the oven and bake for an additional 5-7 minutes or until Brussels sprouts are fork tender with browned edges and cheese is melted.
- Top with chopped fresh chives and cracked black pepper if you wish. Enjoy!
- Serving Size: 1/6 of recipe
- Calories: 145
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 10 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 7 g
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