Irresistible Roasted Brussels Sprouts with Parmesan and Bacon


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This recipe for Parmesan Brussel Sprouts with Bacon is simply delicious! It’s the perfect addition to any holiday meal and it makes a nice side dish for weeknight dinners as well. It’s not too hard to make. It’s definitely one of my favorite ways to eat brussels sprouts.

white bowl filled with roasted brussels sprouts with parmesan cheese and bacon

What are Brussels Sprouts?

baby Brussels sprouts growing in a plant

If you’ve never seen Brussels sprouts growing, this is what they look like. They’re basically little cabbages growing up a stalk. The picture above shows very small sprouts, and they normally grow a bit bigger.

In addition to tasting great, Brussels sprouts are incredibly nutritious. They look a little like a cabbage, but taste much better in my opinion.

According to Nutrition and You, they are a great source of Vitamins A, K, and C, are rich in B Complex vitamins, full of anti-oxidants, and are also a rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus. Nutrition and You mentions all kinds of cancer fighting properties that Brussels sprouts have. They have a low glycemic value and are low in calories.

Fun Fact: These cruciferous vegetables are named after the region and city of Brussels, Belgium. As a result, it should always be capitalized and spelled with the “s” at the end.

roasted brussels sprouts in dish with parmesan cheese and bacon

What’s in this Roasted Brussels Sprouts Recipe?

Ingredients in this recipe for Brussels sprouts with bacon and parmesan are very simple:

  • Bacon: Your roasted Brussels sprouts soak up all the yummy goodness of crispy bacon in this recipe. Do not leave it out. I use nitrate free bacon from a quality source.
  • Brussels sprouts: Buy these at the grocery store or grow them fresh in your garden. They will be naturally sweet later in the autumn and into the winter.
  • Pine nuts: These are generally available in grocery stores. If you can’t find them, substitute with other nuts or seeds such as almonds, walnuts, or even pumpkin seeds.
  • Parmesan cheese: The rich and nutty flavor of parmesan complements the earthy, bitter flavor of Brussels sprouts perfectly.
  • Salt & pepper: Season to your preferences. I like a lot of black pepper for a kick.

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How to Make Bacon Brussel Sprouts

If you’d like to try Brussels sprouts, I highly recommend cooking them in the following manner. NOTE – this recipe is likely NOT low in calories…because of the BACON. But truly, bacon is the key to many a person’s heart. Don’t leave it out! {But do source a high-quality bacon.}

bacon frying in cast iron skillet

First, fry up some bacon – 3-4 pieces is plenty. I use nitrate free bacon I buy at Costco. It’s YUMMY! I just use my kitchen scissors to cut up a few pieces and then cook them over medium high heat in a nice cast iron skillet.

person washing fresh brussels sprouts in white metal colander with running water

Then, clean the Brussels sprouts. Make sure you check your bacon! Don’t want to burn it…

Cut the sprouts in half and remove any outer leaves that look bad. Your bacon should be done by now. Remove it from the pan so it doesn’t burn. Reserve half the bacon grease and leave the rest in the pan.

Now, take those little Brussels sprouts and put them cut side down right in all of that delicious bacon grease. And leave them alone. Cook Brussels sprouts like this {medium heat} for about 5 minutes. You should start to see a nice crispy golden brown on the sprouts.

After 5 minutes, stir up the sprouts and add a handful of pine nuts. If the pan looks a little dry, add a bit of the reserved bacon grease. After the pine nuts look nice and toasty, add the bacon bits back in and top everything off with freshly grated parmesan cheese.

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How to Reheat and Store Parmesan Brussel Sprouts

Store cooked parmesan Brussels sprouts in an airtight container in the fridge for up to 7 days. To reheat, warm in the microwave or on the stovetop in a cast iron skillet.

chicken and rice pilaf served with roasted brussels sprouts and a side salad on a red table

What to Serve with Bacon and Parmesan Brussels Sprouts

This recipe for Brussels sprouts has a salty, earthy, nutty flavor. It’s so good! I like to pair it with Roast Chicken, risotto, or Chicken Florentine Pasta, Creamy Lemon Caper Salmon Pasta, or Pork Chops. Add a simple green side salad and you’ll have a complete meal!

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are recommended for the best texture and flavor. To use frozen sprouts, thaw and pat them dry before roasting.

Can I use a different cheese than Parmesan with Brussels sprouts?

Parmesan adds a distinctive flavor, but you can certainly experiment with other cheeses. I recommend sticking to hard cheeses like Romano or Asiago to maintain the texture in this recipe.

More Side Dish Recipes You’ll Love

Yield: 4-6 side dish servings

Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

roasted brussels sprouts in dish with parmesan cheese and bacon

The BEST way to eat brussel sprouts - with bacon!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 3-4 pieces nitrate free bacon, cut into bite sized pieces
  • 1 lb brussel sprouts, washed and halved
  • 1/4 cup pine nuts
  • 1/4 cup Parmesan cheese
  • salt & pepper to taste


  1. Cut bacon and fry until crispy in a cast iron skillet. Drain half the bacon grease and reserve.
  2. Place halved brussel sprouts cut side down and fry in the bacon grease for about 5 minutes. Do not stir the sprouts during these first 5 minutes.
  3. Then, stir sprouts and add pine nuts. Cook 5-7 more minutes.
  4. Garnish with shredded Parmesan cheese, salt & freshly ground pepper, and enjoy!

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Nutrition Information:

Amount Per Serving: Calories: 744Total Fat: 63gCarbohydrates: 19gProtein: 39g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

This recipe for brussel sprouts with bacon, pine nuts & parmesan cheese is a delicious side dish - perfect for holiday meals or serving on a busy weeknight!

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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    1. I cook them in a lower calorie manner but still delicious. I just steam them in water until done. After they are done, I squeeze fresh lemon juice over them, season with salt and pepper, and top with Parmesan cheese. Low in calories, but still tasty. I have to admit that your recipe does sound really, really delicious! Maybe those of us who have to watch calories might not have an additional meat dish when cooking your recipe!

  1. Yum! I’m going to pin this recipe!

    I’ve been cooking them a lot lately. My favorite is probably just sauteed in bacon fat. I also made a very yummy version using bacon, brown sugar, maple syrup and apple juice. I found that recipe here if you are interested.

  2. These look out of control amazing! I love brussels sprouts, but I have a feeling that even those who don’t would be able to stomach this. 🙂

  3. Hi Michelle,
    We grow Brussel Sprouts in our garden and just love them. I really like your addition of pine nuts to this recipe, it looks delicious and I can’t wait to try it. Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
    Come Back Soon!
    Miz Helen

    1. Hi Christine, I think I added you! If not, check back on the side-bar. I added the widgit to allow you to sign up for email service! Thank you so much! 🙂

  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a very Happy New Year!
    Come Back Soon.
    Miz Helen

  5. These look so so good! I am a huge fan of Brussels sprouts and these look better than any I have made before. I must try them! I am doing a Thanksgiving Round-Up Series next week on my blog and I would love to share this recipe. Please email me if you are happy for me to include this recipe (and any other Thanksgiving delights you may have to share!) Ruth x

  6. Wow, it looks delicious!
    One of the healthiest vegetables is Brussels sprouts. Brussels sprouts contain high amounts of vitamins C and K. They are also a good source of choline, copper, potassium and the brain health promoting omega 3 fatty acids.
    Unfortunately my kids don’t like it 🙁 I will try this recipe for sure! Maybe they will change their minds 😉
    Thank you!