Roasted Brussels Sprouts with Parmesan and Bacon
If you've bought into the idea that sprouts are a scary, disgusting vegetable, let this dish change your mind. The saltiness of the cheese and bacon combined with the tender sweetness of the sprouts makes a plate that will convince you that sprouts aren't what they're made out to be.
Ingredients
- 2 lbs Brussels sprouts
- 1/2 lb bacon
- 2 tbsps grated parmesan cheese
- 2 tbsps olive oil (see variation in notes!)
- 2 tbsps minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1/3 cup 3-cheese blend shredded
Instructions
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Cut the sprouts in half, removing any wilted or rotted outer leave while you do it. Leaving the bacon strips stuck together, cut the bacon into small bits and then fry them up. Do not cook it completely, you'll be roasting it in the oven and it will get crispier as it cooks, and you don't want it to be overdone when it comes out of the oven. Set the bacon aside on a paper towel to sop up some of the grease.
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Put the sprouts in a large mixing bowl, then drizzle the oil over them and mix them up, coating the sprouts with the oil. Next, sprinkle the parmesan cheese, garlic, salt, and pepper over the sprouts, mixing again to evenly coat them.
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Line a baking sheet with foil and spray with non-stick cooking spray, then spread the sprouts in an even layer in the pan.
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Sprinkle the cooked bacon over the sprouts. Next sprinkle half of the shredded cheese over everything, and cook on the center rack in a 425°F for 25 minutes. Sprinkle the remaining shredded cheese over the sprouts and return the pan to the oven for an additional 5 minutes before serving.
Recipe Notes
Variation: You can substitute some of the drippings from the bacon pan instead of using the olive oil for some extra flavor!