f you're looking for an easy side dish that's packed with flavor, these Bacon and Parmesan Brussels Sprouts are about to become a regular in your dinner rotation. I make this recipe at least once a week because it's quick, incredibly delicious, and pairs well with just about any main course. Crispy bacon, tender Brussels sprouts, and savory Parmesan cheese come together for the perfect combination of smoky, cheesy goodness. Plus, they're naturally low carb, making them a great option for anyone following a low-carb or keto-friendly lifestyle. Even if you think you're not a fan of Brussels sprouts, this recipe just might change your mind!
Why you'll love this bacon brussel sprouts recipe
- Low carb and keto-friendly: This flavorful side dish fits perfectly into a low-carb lifestyle without sacrificing taste.
- Ready in under 30 minutes: It's a quick and easy recipe that's perfect for busy weeknight dinners.
- Loaded with flavor: Crispy bacon, savory Parmesan, and perfectly roasted Brussels sprouts make every bite irresistible.
- Pairs with everything: Serve it alongside chicken, steak, pork, seafood, or your favorite holiday meal.
- Even Brussels sprouts skeptics love it: The combination of crispy edges, smoky bacon, and cheesy goodness makes this recipe a crowd-pleaser.
Key ingredients for parmesan brussel sprouts recipe
- Brussels sprouts: Fresh Brussels sprouts become perfectly tender with crispy, caramelized edges when roasted.
- Bacon: Crispy bacon adds smoky, savory flavor that pairs perfectly with the Brussels sprouts.
- Parmesan cheese: Freshly grated Parmigiano reggiano melts over the sprouts for a salty, cheesy finish.
- Olive oil: Helps the Brussels sprouts roast evenly while creating beautifully crisp edges.
- Garlic: Fresh garlic adds bold, aromatic flavor that brings all the ingredients together.
The secret to Bacon Brussel Sprouts
The secret to these brussel sprouts is cooking them in the rendered bacon grease from your cooked bacon pieces. The bacon fat gives the sprouts a great smokey flavor and also lowers the amount of salt you need to season your dish with.
What equipment do I need to make these Keto Brussel Sprouts with Bacon?
All you need for this recipe is one large saute pan
How to make Sauteed Brussel Sprouts
- Chop your brussel sprouts in half and set aside.
- In a large sauté pan over medium-high heat place your chopped bacon and cook until crisp. Once cooked transfer your bacon to a paper towel lined dish and set aside.
- To your sauté pan with with bacon grease add your brussel sprouts. Keep your heat at medium high and stir your brussel sprouts to coat evenly with the bacon grease and cook for 1 minute.
- Add your onions, black pepper, salt and red pepper flakes to your brussel sprouts and stir to combine.
- Drop your heat to medium low and cover for 2 minutes.
- Uncover your sauté pan and give your brussel sprouts a good stir and toss. Cover again and cook for another 2 minutes.
- Remove from heat and place your brussel sprouts on a serving dish. Top with cooked bacon and parmesan cheese.
Variations and substitutions for this keto brussel sprouts recipe
Variations
- Make them spicy: Add a pinch of crushed red pepper flakes or cayenne pepper before roasting for a little heat.
- Add balsamic glaze: Drizzle the finished Brussels sprouts with balsamic glaze for a sweet and tangy finish.
- Try different cheeses: Swap the Parmesan for Pecorino Romano, Asiago, or shredded Gruyère for a different flavor profile.
- Include mushrooms: Roast sliced mushrooms along with the Brussels sprouts for an earthy, hearty side dish.
- Make it extra crispy: Broil the Brussels sprouts for 2–3 minutes at the end of cooking to caramelize the edges even more.
Substitutions
- Brussels sprouts: Broccoli florets, cauliflower, or green beans can be prepared using the same method for a delicious variation.
- Bacon: Turkey bacon works well for a lighter option, or use diced pancetta for a richer, more savory flavor.
- Parmesan cheese: Pecorino Romano, Asiago, or Grana Padano are excellent substitutes with a similar salty, nutty taste.
- Garlic: If you don't have fresh garlic, substitute ½ teaspoon of garlic powder per clove.
- Onion: Use shallots, sweet onions, or red onions depending on your flavor preference.
- Olive oil: Avocado oil or melted butter can be used instead for roasting while still achieving crispy, caramelized Brussels sprouts.
Storage instructions for this low carb brussel sprouts recipe
- Refrigerate leftovers: Allow the Brussels sprouts to cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Reheat for the best texture: Warm them in a 375°F oven, air fryer, or skillet over medium heat until heated through and the edges are crispy again. While the microwave works in a pinch, the Brussels sprouts and bacon won't be as crisp.
- Freeze if needed: Transfer the cooled Brussels sprouts to a freezer-safe container or zip-top bag and freeze for up to 2 months. Keep in mind that the Brussels sprouts may become a bit softer after thawing.
- Thaw before reheating: For the best results, thaw frozen Brussels sprouts overnight in the refrigerator before reheating in the oven, air fryer, or skillet.
- Refresh before serving: If desired, sprinkle on a little extra freshly grated Parmesan after reheating to brighten the flavor and add a fresh cheesy finish.
FAQs for Keto Brussels Sprouts with Bacon
What makes these brussel sprouts with Bacon keto-friendly?
Brussels sprouts are perfect for low carb, gluten-free and keto diets. Brussels sprouts have about 4.5g net carbs per cup making them a great low carb vegetable to add to your diet. Additionally, bacon and parmesan major cheese goals right here are also low on carbohydrates.
Why won't my brussel sprouts get crispy?
There are a few reasons why your Brussels sprouts might not be getting crispy:
1. Overcrowding the Pan: If there are too many sprouts in the pan, they won't cook evenly and may become soggy. Make sure to leave enough space between them.
2. Not High Enough Heat: Brussels sprouts need high heat to caramelize and get crispy. Cook them over medium-high heat.
3. Too Much Moisture: If the sprouts are wet or have excess moisture, they won't crisp up as well. Make sure to dry them thoroughly before cooking.
4. Not Long Enough: Cook the sprouts long enough to develop a crispy exterior. Depending on the size, this could take 15-25 minutes.
To ensure crispy Brussels sprouts:
- Space them out: Make sure there's enough space between the sprouts in the pan.
- Cook over high heat: Use a high heat setting to caramelize the sugars.
- Dry the sprouts: Pat the sprouts dry with paper towels before cooking.
- Cook long enough: Give the sprouts time to develop a crispy exterior.
What takes the bitterness out of brussel sprouts?
Brussels sprouts can be bitter due to a compound called glucosinolate. This compound is naturally present in the vegetable and gives it a slightly bitter taste.
However, the level of bitterness can vary depending on several factors, including:
- Age: Older Brussels sprouts tend to be more bitter than younger ones.
- Growing conditions: The way the sprouts are grown can affect their bitterness.
- Preparation: Cooking methods and seasonings can influence the perception of bitterness.
Here are a few ways to reduce the bitterness in Brussels sprouts:
1. Parboil or Blanch: Cooking them briefly in boiling water or steaming can help remove some of the bitterness.
2. Roast or Grill: High-heat cooking methods like roasting or grilling can caramelize the sugars in Brussels sprouts, reducing bitterness and adding a sweet flavor.
3. Toss in Acid: Drizzling the cooked sprouts with a citrus juice like lemon or lime can help to balance the bitterness.
4. Add Flavorful Toppings: Pair Brussels sprouts with bacon, cheese, or a creamy sauce to mask any bitterness.
5. Use Younger Sprouts: Smaller, younger Brussels sprouts tend to be less bitter than larger, older ones.
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Ingredients
Method
- In a large sauté pan over medium-high heat place your chopped bacon and cook until crisp. Once cooked transfer your bacon to a paper towel lined dish and set aside.
- To your sauté pan with with bacon grease add your brussel sprouts. Keep your heat at medium high and stir your brussel sprouts to coat evenly with the bacon grease and cook for 1 minute.
- Add your onions, black pepper, salt and red pepper flakes to your brussel sprouts and stir to combine.
- Drop your heat to medium low and cover for 2 minutes.
- Uncover your sauté pan and give your brussel sprouts a good stir and toss. Cover again and cook for another 2 minutes.
- Remove from heat and place your brussel sprouts on a serving dish. Top with cooked bacon and parmesan cheese.
Notes
Variations and substitutions for this keto brussel sprouts recipe
Variations
- Make them spicy: Add a pinch of crushed red pepper flakes or cayenne pepper before roasting for a little heat.
- Add balsamic glaze: Drizzle the finished Brussels sprouts with balsamic glaze for a sweet and tangy finish.
- Try different cheeses: Swap the Parmesan for Pecorino Romano, Asiago, or shredded Gruyère for a different flavor profile.
- Include mushrooms: Roast sliced mushrooms along with the Brussels sprouts for an earthy, hearty side dish.
- Make it extra crispy: Broil the Brussels sprouts for 2–3 minutes at the end of cooking to caramelize the edges even more.
Substitutions
- Brussels sprouts: Broccoli florets, cauliflower, or green beans can be prepared using the same method for a delicious variation.
- Bacon: Turkey bacon works well for a lighter option, or use diced pancetta for a richer, more savory flavor.
- Parmesan cheese: Pecorino Romano, Asiago, or Grana Padano are excellent substitutes with a similar salty, nutty taste.
- Garlic: If you don't have fresh garlic, substitute ½ teaspoon of garlic powder per clove.
- Onion: Use shallots, sweet onions, or red onions depending on your flavor preference.
- Olive oil: Avocado oil or melted butter can be used instead for roasting while still achieving crispy, caramelized Brussels sprouts.
Storage instructions for this low carb brussel sprouts recipe
- Refrigerate leftovers: Allow the Brussels sprouts to cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Reheat for the best texture: Warm them in a 375°F oven, air fryer, or skillet over medium heat until heated through and the edges are crispy again. While the microwave works in a pinch, the Brussels sprouts and bacon won't be as crisp.
- Freeze if needed: Transfer the cooled Brussels sprouts to a freezer-safe container or zip-top bag and freeze for up to 2 months. Keep in mind that the Brussels sprouts may become a bit softer after thawing.
- Thaw before reheating: For the best results, thaw frozen Brussels sprouts overnight in the refrigerator before reheating in the oven, air fryer, or skillet.
- Refresh before serving: If desired, sprinkle on a little extra freshly grated Parmesan after reheating to brighten the flavor and add a fresh cheesy finish.
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