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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.
Excited to make these for a Thanksgiving appetizer! Is this possible to roast in an air fryer?
Hey Trixy,
I’ve never tried this, but I bet it would work well for you! Please let me know if you have any other questions! Happy Thanksgiving! xT
This was a wonderful, wonderful appetizer and super tasty. I changed a couple of things I wrapped the brussels sprouts in prosciutto and then I drizzled it with a balsamic glaze, it was a huge hit. Thank you for the wonderful appetizer idea.
Hey Shannon,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
Amazing! So crisp and full of flavor. I pit it against several other Brussel sprout recipes and it was by far the clear winner!! Delicious!
Hey Lindzy,
Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan
It’s 3.52 AM, couldn’t sleep, so I watched your puff pastry-blueberry cheesecake recipee for the first time on TicTok, so easy to follow, easy to make….
It looked delicious and then I looked into your website, ?
To cut it short, I just wanted to tell you that I love practically ALL your recipes,
I know they would all be good, because it’s just the way I wanted to cook, easy, fast and -all kinds of variations…..thank you ???
Hi Nikko,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
The brussel sprouts were mushy.. hmm were they not dry enough after washing? Cook too long?
Hey Jen,
Sorry to hear this! You definitely want them to be dry if you wash them first:) Please let me know how I can help! xTieghan
This recipe is AMAZING. I made these for our Christmas Eve dinner and they were a huge hit!!! Will definitely make them again!
Hi Emily,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
In theory it’s a good idea but my Brussels didn’t stay wrapped so ended up just roasting everything. Still tasted good!
Thanks so much for giving the recipe a try Jessica!
Best new appetizer recipe ever! I used the small size brussel sprouts and cut bacon into thirds. So delicious we devoured them (and I don’t really even like brussel sprouts but these are the best!) The ranch dip is great because who doesn’t like ranch dip, but not completely necessary. Thanks for another yummy dish…
Hi Katie,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Crazy delicious. Thanks for again wowing my entire family!
Hi Steve,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
Amazing appetizer!!! Even for those that don’t like Brussels sprouts ? so delicious!!!
Hi Denise,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
New family favourite!
Hi Jennifer,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
OMG! My other half and I are not turkey people. The smell of it in the oven on Christmas Morning made me sick to my stomach as a child so….. I made a wonderful Beef Bourguigon and made these yummy Brussels sprouts as our appetizer! Wasn’t in the mood to make the ranch dressing but used a bottled one from Brianna and just a smidge made these babies sing! Unfortunately gobbling them down I had to mention that between the two of us we at 10 slices of bacon in one sitting! Ouch! It was worth every heart clogging calorie! My only change was omit the parmesan from the original mix but to sprinkle it thickly on each 1/3 slice of bacon then rolled the sprout. My bacon was thick and I needed to cook them longer. Got a bit of a burn but neither of us was complaining! Next time I’m going to just wrap a few sprouts in bacon and cook the others naked. A healthier appetizer/side dish for just the two of us! Thank yooooou!
Hey Tim,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
On thanksgiving I was making a from scratch green bean casserole when I realized my frozen green beans were old! So we tossed em and made this recipe instead & they were sooooo good! If you or someone you know doesn’t like brussel sprouts try this recipe & you will! And the ranch dipping sauce is super yummy! Will definitely be making these again!
Hey Megan,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan
Made these today. They were very good, and I would make them again, and the dip definitely adds something, but to get the bacon fully cooked/crispy, we had to over-cook the brussel sprouts. Any tips on how to not overcook the brussel sprouts while still getting delicious crispy bacon?
Hi Alyson,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Make sure you aren’t using thick cut bacon, something on the thinner side. Also, if your brussels are small just leave them whole! Have the best week:) xTieghan
I made these as a part of our family Thanksgiving meal and they were screaming delicious!!!!! Everyone absolutely loved them. They will be on many more of our holiday tables!!!!
Hey Melissa,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I made them today. They look and taste amazing.
I’m bringing them to another home, should they be served warm? What is the best way to reheat them?
Hi Mary,
I would cover with foil and reheat on low. I hope you love the recipe. Happy Thanksgiving! xTieghan