• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Smoothies
    • Breakfast + Brunch
    • Sides
    • Snacks
    • Cooking Basics
    • Dressings & Sauces
    • Desserts
  • Wellness Faves
    • My Wellness + Beauty Favorites
    • Beautycounter
  • About
    • About The Blog
    • Get In Touch
  • Soups + Stews
  • Salads

Free Your Fork

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Meal Prep

    Published: Nov 22, 2017 · Modified: Nov 23, 2022 by Lauren Kenson

    Roasted Brussels Sprouts with Bacon + Parmesan

    Jump to Recipe
    Easy recipe for Roasted Brussels Sprouts with Bacon + Parmesan! The perfect gluten free, vegetable side dish for your holiday table ♥ | freeyourfork.com

    Plain steamed veggies don't feel fun enough to grace a holiday table. But roasted veggies, baked in buttery avocado oil, tossed with crispy matchsticks of organic bacon, garnished with large curls of sharp Parmesan cheese, and lovingly drizzled with a balsamic reduction? That sounds like my kind of holiday side dish.

    This recipe for Roasted Brussels Sprouts with Bacon + Parmesan is worth going back for seconds.

    Easy recipe for Roasted Brussels Sprouts with Bacon + Parmesan! The perfect gluten free, vegetable side dish for your holiday table ♥ | freeyourfork.com
    Easy recipe for Roasted Brussels Sprouts with Bacon + Parmesan! The perfect gluten free, vegetable side dish for your holiday table ♥ | freeyourfork.com
    Easy recipe for Roasted Brussels Sprouts with Bacon + Parmesan! The perfect gluten free, vegetable side dish for your holiday table ♥ | freeyourfork.com

    RELATED: Roasted Butternut Squash Salad

    How to safely cut bacon

    Bacon is easiest to cut when it is cold. I cut mine when it is fresh out of the fridge - just take it out of the package, put it on the cutting board and start slicing. Or if you want you can opt to use a pair of kitchen scissors and just cut them into even pieces. Then you can just use your fingers to separate them into individual strips.

    If your bacon still isn’t firm enough, you can pop it in the freezer for a bit to firm up.

    Easy recipe for Roasted Brussels Sprouts with Bacon + Parmesan! The perfect gluten free, vegetable side dish for your holiday table ♥ | freeyourfork.com
    Easy recipe for Roasted Brussels Sprouts with Bacon + Parmesan! The perfect gluten free, vegetable side dish for your holiday table ♥ | freeyourfork.com

    Why can't I just cook the bacon + then chop it?

    In this recipe, the bacon strips are like a thin version of a lardon (which is just the fancy term for when thick slab bacon gets cut into chunky matchstick pieces). We are cutting them into these even strips to get small, neatly shaped, bite-sized pieces that will blend well into the roasted veggies later on.

    Making them into more uniformly sized and shape pieces before going into the pan means they will cook more evenly (and more quickly too!).

    Think about when you try to pan fry several strips of bacon together at once and some start browning more quickly while others may lag behind. Or part of the bacon strip is fully cooked, while the other fattier section is still all wiggly and uncooked.

    It’s because of the varied shapes and sizes that they have. The different swoops and lengths that bacon slices often come in, the leaner sections of meat interspersed with the fattier pockets. Cutting them into little strips helps avoid that frustration.

    RELATED: Broccoli Carrot Crunch Salad

    Easy recipe for Roasted Brussels Sprouts with Bacon + Parmesan! The perfect gluten free, vegetable side dish for your holiday table ♥ | freeyourfork.com

    Easy recipe for Roasted Brussels Sprouts with Bacon + Parmesan! The perfect gluten free, vegetable side dish for your holiday table ♥ | freeyourfork.com

    How to get crispy bacon (that isn't soggy or burnt)

    The easiest way to make sure you don’t burn them and end up with very crispy bacon bits is to remove the liquid fat as it renders off of the cooked bacon. This will give the bacon a better opportunity to have direct contact with the hot pan. You can just use your spatula to push the bacon to one side of the pan (away from you) and then tilt the pan (towards you) so that the liquid pools in the opposite corner from the bacon bits. Then use a spoon (or I found that a silicone flexible ladle was particularly effective) to scoop out the pan drippings.

    Then remove them into a small paper towel lined plate to soak up the liquid fat. They will crisp up even more as they dry on the towel. And you can save the rendered fat for other recipes or cooking eggs in the morning.

    Easy recipe for Roasted Brussels Sprouts with Bacon + Parmesan! The perfect gluten free, vegetable side dish for your holiday table ♥ | freeyourfork.com

    Why store-bought balsamic reduction and not made from scratch?

    I've gotta be honest.

    There are just some things I have next to zero interest in making at home. Slowly reducing balsamic vinegar down to a glaze is one of those things.

    Other things the word “store-bought” means to me = already-done-for-me, time-saving, patience-sparing, magical shortcut ingredient.

    The one I use (Nonna Pias, which I linked to in the recipe card down below) has only a few simple ingredients. Yes, it does use a little cane sugar. Which I don’t mind since I’m only using a small amount (and because the added sweetness really helps to balance out the sharpness of the Parmesan + the saltiness of the bacon).

    Easy recipe for Roasted Brussels Sprouts with Bacon + Parmesan! The perfect gluten free, vegetable side dish for your holiday table ♥ | freeyourfork.com

    Roasted Brussels Sprouts with Bacon + Parmesan

    Easy recipe for Roasted Brussels Sprouts with Bacon + Parmesan! The perfect vegetable side dish for your holiday table with a delicious balsamic reduction drizzled on top (gluten free).
    No ratings yet
    Print Pin Rate
    Course: Side Dish
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 6 -8 servings
    Calories:
    Author: Lauren Kenson

    Ingredients

    • 2 lbs Brussels sprouts
    • 3 tbs avocado oil*
    • 1 teaspoon salt
    • 8 slices of uncured bacon
    • 3 tbs balsamic reduction also called balsamic glaze**
    • ⅓ c Parmesan cheese
    • fresh cracked black pepper

    Instructions

    • PREHEAT OVEN: To 400 degrees.
    • TRIM AND HALVE BRUSSELS SPROUTS: Trim off the ends and discard. Then slice the Brussels sprouts down the center.
    • ROAST BRUSSELS SPROUTS: Add all halves to a metal baking sheet. Toss with the avocado oil and then sprinkle with salt. Bake for 15 minutes. Meanwhile start crisping the bacon.
    • CRISP THE BACON: Preheat a large nonstick skillet over medium heat. Stack all the bacon slices and cut into ½” wide matchsticks (see photos above). Separate the individual matchsticks and place them in the hot pan. Let them sit on the first side until you see the underside start to brown before stirring around the pan. They will cook more evenly and quickly if you remove the fat from the pan as it renders. You can just use your spatula to push the bacon to one side of the pan (away from you) and then tilt the pan (towards you) so that the liquid pools in the bottom side of the pan (opposite from the bacon pieces). Then use a spoon (or I found that a silicone flexible ladle was particularly effective) to scoop out the pan drippings. Remove the drippings into a small dish to use for cooking another time or to discard (be sure to throw these away in the trash and not pour down your sink, grease + oil + fat will clog your sink). Once crisp and cooked to your liking, remove the bacon to a paper towel lined plate.
    • FINISH ROASTING THE BRUSSELS: After they have roasted for the first 15 min, remove tray from oven and stir the Brussels sprouts around. Then bake again for another 10-15 minutes (until softened and brown around the edges).
    • MIX TOGETHER: Toss the roasted Brussels sprouts together with the crisped bacon pieces. Top with shavings of Parmesan + balsamic reduction + black pepper. Serve hot.

    Notes

    *Or other high-heat cooking oil of choice
    **I used store-bought balsamic reduction, specifically Nonna Pia’s Balsamic Reduction (this is a link to the 3-pack available on Amazon but you can also find individual bottles for cheaper at Whole Foods in the vinegar aisle). Trader Joe’s Glaze is also good, you can also find it on Amazon or (also cheaper) in their oil + vinegar section.
    FOR EASY CLEAN UP: Line your baking sheet with foil, then add veggies + oil. When you’re done you can crumple up the foil, throw it away, and not have to clean the pan afterwards.
    HOW TO CUT BACON EASILY: You may find the bacon is easier to cut when the bacon is still cold. It will cut more cleanly (and without the knife wiggling) if the meat is firm from being in the fridge.
    TO REHEAT LEFTOVERS: These are best reheated in a hot pan. You don’t need to add any extra oil to the pan, just add the leftovers to a pan over medium heat and stir often. You’ll see the bacon regain it’s crispiness and the Brussels sprouts will heat through quickly. If you like you can add more fresh Parmesan to the top.

    Nutrition

    Serving: 1serving

    More recipes you may enjoy

    • Two zucchini smoothies topped with rolled oats, cinnamon and sliced bananas.
      Zucchini Smoothie (Fast & Easy!)
    • Overhead shot of a chocolate cherry smoothie topped with fresh fruit and chocolate shavings.
      Chocolate Cherry Smoothie (Easy & Healthy!)
    • Closeup of a banana kale smoothie with fresh fruit, hemp seeds and cinnamon on top.
      Banana Kale Smoothie
    • Honey balsamic vinaigrette being spooned out of a clear glass cup.
      Honey Balsamic Vinaigrette

    Reader Interactions

    Comments

      Leave a comment, question, or rate this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Helen at the Lazy Gastronome says

      November 26, 2017 at 2:08 pm

      This looks absolutely incredible! I love Brussels sprouts! I'd love to have you share at our what's for dinner party! http://www.lazygastronome.com/whats-dinner-sunday-link-party-124/

      Reply
      • Lauren Kenson says

        December 01, 2017 at 5:50 pm

        Thank you, Helen! So happy to meet a fellow Brussels sprouts enthusiast!!

        -Lauren-

        Reply
    2. Karly says

      November 23, 2017 at 5:27 pm

      Swoon. Two years ago if you would have asked me if I would EVER be caught drooling over brussels sprouts, I would have laughed in your face. And now I'm sitting here drooling over PHOTOS of brussels sprouts. Cannot wait to try!

      Reply
      • Lauren Kenson says

        November 24, 2017 at 10:33 am

        Thank you Karly!! I really hope you love them. I was the SAME way about them a little while back, but now I can't get enough of them!!!
        -Lauren-

        Reply

    Primary Sidebar

    Hi, I'm Lauren! I'm the recipe creator & food blogger behind Free Your Fork. Around here we're all about healthy living without obsessing. I hope these made-for-real-life, easy recipes bring a little joy to your kitchen today - happy cooking!

    More about me →

    Fast Weeknight Recipes

    • Overhead shot of a tray of oven baked nachos loaded with toppings.
      Oven Baked Nachos (16+ Topping Ideas!)
    • Overhead shot of a white bowl filled with gluten free ramen soup and topped with a soft boiled egg.
      Gluten Free Ramen (Quick & Easy!)
    • Honey balsamic vinaigrette being spooned out of a clear glass cup.
      Honey Balsamic Vinaigrette
    • Easy Roasted Broccoli

    Quick Breakfast Recipes

    • Easy Overnight Oats
    • Blueberry Spinach Smoothie (Quick & Easy!)
    • Glass jars of banana chia pudding with a gold spoon being dipped in.
      Banana Chia Pudding
    • Tropical Papaya Boats

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Subscribe for new recipes

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    70 shares