Crispy Roasted Brussels Sprouts with Bacon Recipe

Roasted Brussels sprouts with bacon and Parmesan cheese may be my favorite side dish. The bacon and cheese bring a subtle smoky, salty note that complements the crisp, golden edges and tender, creamy interiors of perfectly roasted Brussels sprouts.

Vegetables don’t have to be the least exciting part of the plate. This recipe is simple to prepare and reliably popular with guests. I enjoy Brussels sprouts on their own, but tossing them with hearty chunks of bacon makes them irresistible. If you like variations, try a restaurant-style version with a balsamic glaze for a sweeter, tangier take.

I’ve tested virtually every method of cooking Brussels sprouts: slow cooker, stovetop, air fryer, and oven roasting. Oven roasting and air frying give the best balance of tender interiors and crisp, caramelized edges. When roasted properly, the centers become almost creamy, while the outsides develop a satisfying crunch.

If you want other crispy roasted vegetables, consider roasted red potatoes, roasted parmesan fingerling potatoes, or lemon and Parmesan roasted broccoli for complementary side ideas.

Ingredients

• Brussels sprouts: Trim stems, remove any yellow leaves, and halve or quarter depending on size. Smaller pieces work best for quick, even roasting.
• Bacon: Thick-cut bacon or pancetta is recommended for a more substantial bite and richer flavor. No need to precook—raw bacon pieces will crisp in the oven.
• Freshly grated Parmesan cheese: Use freshly grated Parmesan if possible; pre-grated cheese is often treated with anti-caking agents that affect texture and melting.
• Shallots (optional): Finely chopped shallots add a complementary caramelized onion flavor. Add them if you enjoy that mild, sweet depth.
• Olive oil, salt and pepper: The oil promotes browning and crispiness; season to taste.

See the recipe card below for full ingredient quantities and serving details.

Step by Step Instructions

Step 1.

Preheat your oven to 400°F (205°C). Place a heavy-duty, rimmed baking sheet in the oven while it heats so the pan is hot when you add the sprouts—this helps with browning.

Step 2.

Rinse and thoroughly dry the Brussels sprouts. Trim the stems and remove any loose or yellow leaves. Cut the larger sprouts into quarters and halve small ones. Finely chop shallots if you are using them.

Step 3.

Combine the prepared Brussels sprouts in a large mixing bowl. Add olive oil, chopped shallot (if using), salt, pepper, and the chopped bacon. Toss everything until the sprouts are well coated.

Step 4.

Carefully remove the heated baking sheet from the oven and drizzle it with a little olive oil to prevent sticking. Spread the coated Brussels sprouts in a single layer with minimal overlap. Roast for 25–30 minutes, or until the sprouts are deeply golden and tender, flipping once halfway through for even browning.

Step 5.

Remove the pan from the oven and give the sprouts a final toss. Transfer to a serving dish and immediately sprinkle generously with freshly grated Parmesan cheese so it melts slightly on the hot sprouts. Serve warm.

Frequently Asked Questions

What to Serve with Brussels Sprouts

These roasted Brussels sprouts pair exceptionally well with steak and potatoes for a classic, hearty meal. They also complement mashed potatoes, roasted fingerling potatoes, pan-seared filet mignon, coffee-rubbed steak, bourbon-glazed salmon, or oven-baked BBQ ribs.

More Vegetable Side Dishes

Roasted Broccoli with Lemon and Parmesan

Restaurant-Style Brussels Sprouts

Crispy Roasted Red Potatoes with Garlic & Rosemary

Roasted Fingerling Potatoes

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