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).
- 2 lbs Brussels sprouts
- 3 tbs avocado oil*
- 1 tsp salt
- 8 slices of uncured bacon
- 3 tbs balsamic reduction (also called balsamic glaze)**
- 1/3 c Parmesan cheese
- fresh cracked black pepper
- 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.
*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.
- Serving Size: 1 serving