Published December 20, 2021.This post may contain affiliate links. Please read my disclosure policy.
These delicious roasted brussels sprouts are cooked up in bacon fat and served with crisp bacon and crumbled blue cheese. The flavors from this dish are incredible.
Whether you’re making a creamy polenta or an horiatiki salad, side dishes to main entrees have the power to take your meal over the top. Also, not-too-mention, there are more options for picky eaters.
Brussels sprouts are a member of the cabbage family, and obviously, even look like a tiny head of cabbage. The smaller the sprout, the more tender it will be. Since these can sometimes be on the bitter side, they benefit from roasting and bringing out some natural sugars that are in the sprouts.
If you aren’t a brussels sprouts fan, I can promise you that after you try this recipe that it may change your mind. You can also take it a step further and shave the sprout’s razor-thin before pan searing for a completely different flavor and texture.
Roasted Brussels Sprouts Recipe Video
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Ingredients and Substitutions
- Brussels Sprouts – Use fresh brussels sprouts that are cut in half.
- Bacon – I like to use smoked un-cured thick cut bacon for this.
- Blue Cheese – Any good crumbled blue cheese would work, although I prefer Maytag.
How to Make Roasted Brussels Sprouts
Follow along with these easy to make instructions for roasting brussels sprouts:
- Add the chopped bacon to a very large frying pan over medium-heat and cook them until crispy brown.
- Next, remove the bacon and set the crispy lardons aside.
- Add the brussels sprouts to the pan and cook for 8-10 minutes or until well browned.
- Transfer the brussels sprouts to the oven at 400° for 15-20 minutes.
- Remove from the oven and serve by topping off with crispy bacon and crumbled blue cheese.
Make-Ahead
Make-Ahead: These are meant to be eaten as soon as they are done. You can keep them in a pot covered in the oven at 225° for up to 1 hour before serving.
How to Store: Cover and keep in the refrigerator for up to 3 days. You can freeze these covered for up to 3 months, but they may become mushy very quickly when reheating.
How to Reheat: Heat up some oil in a large frying pan and add the desired number of brussels sprouts to the pan and cook until warm.
chef notes + tips
- You can also add some toasted crushed pecans to the top for a little texture.
- If you do not have bacon the other best option is oil, however you will lose a lot of flavors if you only use oil.
- You may also add in some craisins or dried cherries when finishing the dish.
More Side Dish Recipes
- Glazed Carrots
- Roasted Acorn Squash
- Twice Baked Potato
- Baked Macaroni and Cheese
- Mashed Potatoes
Video
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Roasted Brussels Sprouts Recipe
5 from 14 votes
These delicious roasted brussels sprouts are cooked up in bacon fat and served with crisp bacon and crumbled blue cheese.
Servings: 8
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Ingredients
- ½ pound bacon sliced into small pieces
- 2 pounds brussels sprouts, cut in half
- ½ cup crumbled blue cheese
- salt and pepper to taste
Instructions
Preheat the oven to 400°.
Add the bacon to a large frying pan over medium-high heat and cook it until it is crisp and brown.
Set the bacon lardons to the side and then add the sprouts to the pan with the rendered bacon fat over high heat and sear for 8-10 minutes stirring every minute or so until lightly browned.
Transfer the brussels sprouts pan to the oven and bake at 400° for 15-20 minutes or until browned and tender.
Remove from the oven, season with salt and pepper, and add the brussels sprouts to a serving bowl and toss with the cooked crisp bacon lardons and sprinkle on crumbled blue cheese.
Notes
Make-Ahead: These are meant to be eaten as soon as they are done. You can keep them in a pot covered in the oven at 225° for up to 1 hour before serving.
How to Store: Cover and keep in the refrigerator for up to 3 days. You can freeze these covered for up to 3 months, but they may become mushy very quickly when reheating.
How to Reheat: Heat up some oil in a large frying pan and add the desired number of brussels sprouts to the pan and cook until warm.
You can also add some toasted crushed pecans to the top for a little texture.
If you do not have bacon the other best option is oil, however, you will lose a lot of flavors if you only use oil.
You may also add in some craisins or dried cherries when finishing the dish.
Nutrition
Calories: 333kcalCarbohydrates: 10gProtein: 6gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 33mgSodium: 189mgPotassium: 463mgFiber: 4gSugar: 3gVitamin A: 919IUVitamin C: 96mgCalcium: 92mgIron: 2mg
Course: Side Dish
Cuisine: American
Author: Chef Billy Parisi
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19 comments
- Linda
This recipe is so delicious! Brussel sprouts are a healthy side dish.
- Reply
- sue 😁
Thank you Chef Billy tasty 😋 😁🤩🫧
- Reply
- sue 😁
Thank you ChefBilly yum
- Reply
- sue 😁
Thank youChef Billy 😁😋👋🤩
- Reply
- sue 😁
Thank youChefBilly so Tasty 😋 😁👋🤩
- Reply
- sue 😁
Oh my yummy
- Reply
- sue 😁
Thank youChefBill love this
- Reply
- Paul W.
Hi Chef! I don’t usually comment on your recipes. And I love them! However, I have to add a little kick it up thought here. There was a restaurant in Northern Michigan, that we went to this fall, and they served up exactly what you did except for three things. There was a balsamic glaze to it. Also, some crushed pecans. And finally some dried cherries. Easy to do I duplicated it at home. Absolutely marvelous!
- Reply
- Tom Jeremiason
The Brussel Sprout recipe is very good.. Thank you!
- Reply
- Chef Billy Parisi
My pleasure!
- Reply
- Susan Clarke-Lynn
I’m just curious if you think feta cheese would work as well.
Looking forward to making this; got all my veggies for this
and the roasted root veggies to make this weekend!- Reply
could
- Reply
- sue 😁
Thank you Chef Billy love your combo tasty 😋 😁👋👌😋
- Reply
- Trisha
Easy and so incredibly delicious — I’ve been making these for quite a while. They’re an easy side dish, and they take care of themselves in the oven while I finish whatever entree I’m making. LOVE the blue cheese on them — and if I want to take over the top, I’ll add some small diced Spanish Chorizo and a super thin stream of salted caramel in the last 5 minutes in the oven. YUM!!!!!
- Reply
excellent!
- Reply
- Darla Watanabe
So delicious! I topped with Maytag blue and candied pecans!
- Reply
yum!
- Reply
- Yvonne Davis
My family loved the roasted Brussel sprouts recipe. I never thought of using blue cheese before. It was fantastic.
- Reply
