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.
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:
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
Calories Per Serving: 217 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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.