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Crispy Bacon Wrapped Parmesan Brussels Sprouts, with ranch on the side for an extra little something. They’re just a little bit addicting and the perfect holiday appetizer. Oven roasted brussels sprouts and salty bacon roasted up with parmesan cheese until the bacon is crispy and the brussels sprouts are perfectly golden. I recommend doubling the recipe, there never seems to be enough of these delicious small bites.
Let me start off by saying that deciding on today’s post was hard. With only a week left before Thanksgiving, I want each and every recipe to be so exciting for you guys! I couldn’t decide between an appetizer, dinner, or dessert. And as much as I wanted to do my usual sweet Tuesday, I opted for an easy appetizer instead.
I figured it was probably what everyone would want most. I mean we all love a good appetizer! And this is a good one. Especially if you need to bring something along with you to Thanksgiving next week!
What I LOVE about this recipe is that it’s so darn simple and so delicious. Even Brussels sprouts haters love these bites…it’s the bacon! Anything wrapped in bacon gets everyone excited.
The details
Start with the sprouts. If you have any large sprouts, cut them in half. If your sprouts are smaller, leave them whole. Then toss the sprouts with thyme and parmesan.
Now the bacon. I usually cut mine into thirds, but depending on the size of your bacon, you may need to cut yours in half.
Wrap each sprout in bacon, then arrange on a baking sheet, and bake until crispy. And that’s literally it. The trick is to cook the sprouts at a high heat temp. They will soften in the center and get extra crispy on the outside.
The brussels sprouts become perfectly roasted all while soaking up a little bacon flavor too. The parmesan melts onto each sprout and the bacon gets nice and crispy. It’s simple, but one of the best combinations of flavors.
While the sprouts roast, make the ranch
To be completely honest, the brussels sprouts are so good on their own that they really don’t even need a dip. But they’re even more delicious with some creamy homemade ranch on the side.
I love classic ranch just as much as anyone else, but this greek yogurt-based ranch is SO GOOD! It’s a little lighter and a little tangier, but oh so creamy. The perfect dip for these crispy brussels sprouts.
So, after all that, what’s your opinion? Did I share the right recipe? Are you excited to make brussels sprouts as an appetizer?
My hope is that most of you are saying yes, yes, and YES. Because as I said, these are insanely delicious and highly addicting. And timing-wise, I hope it’s what you all are looking for!
Looking for other easy brussels sprout recipes?? Here are my favorites:
Fried Brussels Sprouts with Cider Vinaigrette and Bacon Breadcrumbs.
Roasted Bacon Brussels Sprouts with Salted Honey
Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette
Lastly, if you make these Crispy Bacon Wrapped Parmesan Brussels Sprouts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Bacon Wrapped Parmesan Brussels Sprouts
Servings: 12
Calories Per Serving: 249 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound brussels sprouts, halved if large
- 1 tablespoon extra virgin olive oil
- 1 pinch each kosher salt and black pepper
- 1 pinch red pepper flakes
- 2 tablespoons fresh thyme
- 1/2 cup grated parmesan cheese
- 1 pound bacon
Ranch
- 1/2 cup plain greek yogurt or sour cream
- 1/3 cup buttermilk
- 1 tablespoon dried chives
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt and black pepper
Instructions
- 1. Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425° F.2. On a rimmed baking sheet, toss together the brussels sprouts, olive oil, and a pinch each of salt, pepper, and chili flakes. Then add the thyme and parmesan. 3. Cut the bacon strip into thirds depending on the size. I do thirds. Wrap each sprout in bacon, placing them seam side down on the baking sheet. Roast the brussels sprouts on the lower oven rack until browned, 20 to 25 minutes. Flip and cook another 10 minutes, until deeply browned and crisp. 4. Meanwhile, make the ranch. Combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.5. Serve the sprouts warm with ranch on the side.
This recipe looks delicious! Can I use frozen brussel spouts?
Hi Abigail,
You could, but I really think you will get the best results with fresh brussels sprouts, I worry that the frozen ones will release too much liquid. Please let me know if you give the recipe a try! xTieghan
Hello! This may seem like a silly question but when you flip them should I expect the bacon to fall off the sprouts or will they be molded to the sprouts when being flipped? I haven’t been able to figure out Brussel sprouts so I look forward to trying this recipe on Thanksgiving!
Hey Annie,
The bacon should already be molded around the sprouts, so you shouldn’t have any issues when flipping. Please let me know if I can help in any other way! xTieghan
This is great recipe I received lots of compliments and guests asked for more. I had the same issue as someone else though, most of the bacon fell off the Brussel sprouts. Would it work to put a toothpick through them while they cook?
Hey Michelle,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! Sure, a toothpick would be a great idea! xTieghan
I made this yesterday as a Thankgiving side dish and everyone agreed they were the favorite item of the year! It worked perfectly to slip them in the oven when the turkey was to temp and by the time everything was carved, potatoes ready, etc, they were ready to come out and serve.
Hey Stephanie,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
Love this im gonna try it for Thanksgiving. Thank you for the recipe. Have a wonderful holiday!!
Thanks so much Miranda, I hope you love the recipe!! xTieghan
Would wrapping g in prosciutto work as well? Or would it dry out
Hey Carole,
Sure, I bet prosciutto would also be delicious! I hope you love this recipe, please let me know if you give it a try! xTieghan
Did you end up making this with prosciutto? I had the exact same thought and wondered how it turned out for you?
Tieghan, should these be baked on a mat, or parchment, or even a baking rack? Just wondering if they will crisp up, if the bacon gives off a lot of grease? Thanks for any suggestions—making these tonight 🙂
Hey Gina,
I baked mine directly on my baking sheet, but you could certainly use a rack as well. I hope you love the recipe, please let me know if you give it a try! xTieghan
Can these be made the day before and reheated?
Hey Susie,
I would assemble ahead of time and them bake when you are ready to serve. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hey! Can you make this recipe in the air fryer? If so, what temp/time?! Thanks!
Hey Erica,
Sorry, I haven’t tested this recipe in the air fryer, but let me know if you give it a try! xTieghan
Any pork free subs for the bacon?
Hey Mariana,
I would use turkey bacon. I hope you love this recipe, please let me know if you give it a try! xTieghan
Can you prepare them the day before and bake them the next day
Hey Yola,
Yes, that should work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
Would these be good at room temperature?
Hey Karen,
Yes, I think they would still be yummy at room temp. I hope you love the recipe, please let me know if you give it a try! xTieghan
It’s perfect to prepare veggies without being boring!! Thank you for sharing !!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!
Hi Tieghan
These sound delicious and I will definitely be making for thanksgiving! Random question, what type of pots and pans do you use? For the past three years I have been using Demeyere’s “John Pawson” line which was recommended by a chef friend however i do not care for the pans at all. The handle of one pan broke off and they are impossible to clean- everything sticks horribly. (I’ve had to throw away two other pots that were impossible to use again.) I do have a bunch of the Le Cruset pots which I like but want to purchase a set of metal pots and pans that are dishwasher -safe. The Demeyere set is lovely to look at but they are not functional in my opinion.
Hey Katherine,
I really love using all Staub products, I find I get the best results with my food and that they hold up really well. I would highly recommend them. Please let me know if you have any other questions! xTieghan
Sounds amazing! Will this travel well if I make them at home and bring them with me to Thanksgiving?
Hey Jenn,
Thanks so much! I would just save the final bake until you reach your destination, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Oh my goodness .. these are so easy and so delicious!! I am not a huge fan of any type of vegetable but I just devoured these bacon wrapped gems. Genius!
Hey Kris,
Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan
This looks delicious. I’m definitely making this recipe! Thanks for sharing because it’s perfect for holidays, parties, or any night of the week :-).
Thanks so much Bobbi, I hope you love the recipe! xTieghan