These pan fried and roasted brussels sprouts are cheesy, smoky and crispy. They also look great being pulled from the oven in a cast iron skillet. It’s the kind of side dish you want on your holiday table!
ROASTED BRUSSELS SPROUTS: YOU EITHER LOVE THEM OR HATE THEM
Bacon parmesan brussels sprouts are a terrific side for roasted meats due to the strong flavour that people either love or hate. If you would have asked me when I was a kid whether or not I wanted a scoop of brussels sprouts on my plate, I would have shook my head to decline.
The thing is, when brussels sprouts are overcooked, they leave a bitter taste in your mouth and an unpleasant memory if you’re tasting them for the first time.
Brussels sprouts should be green, not gray, and they should be a vegetable everyone reaches for, including children.
Vegetarians aside, who would turn down a dish with bacon and parmesan? The Panko bread crumbs also make them crispy, giving them an intriguing crunch factor.
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THANKSGIVING SIDE DISH IDEAS BLOG HOP
Before I get into the nitty gritty of how to make these bacon parmesan brussels sprouts from stalk to skillet, I want to say that there are all kinds of tasty side dishes waiting to inspire you below.
I collaborated with a few of my blogger friends on side dishes for Thanksgiving, so holiday or not, if you need some inspiration for what to serve up with your roasted meats, we’ve got you covered!
WHAT TO DO WITH A BRUSSEL SPROUT STALK
Have you ever seen these at the market or grocery store?
Have you ever seen a stalk of Brussels sprouts, but been too intimidated to add it to your basket? What do you even do with those stalks?
I used to see them at the farmer’s market and admire their simple beauty, but never dared to pick one up for myself, not knowing where to begin.
It turns out, it’s quite simple!
Method one is twisting them off, like little door knobs, breaking them off from their mothership.
Method two is slicing them off with a sharp knife.
Yes, it’s an extra step, but if you’re getting Brussels sprouts off of the stalk, that means they’re fresher than their loose or plastic packaged brethren.
Plus, when you have one of these mean stalks with you, there’s the added benefit of being armed because they basically double up as clubs!
HOW TO PREPARE BRUSSELS SPROUTS
If you’re getting your Brussels sprouts fresh off the stalk, you need not worry about trimming them too much. Just peel off any discoloured leaves and remember to give them a wash.
If you only have loose Brussels sprouts at your disposal, trim off the bottom and peel off any unsightly leaves.
For faster cooking, you can cut an “x” into the bottom of each one, but this is optional.
SHOULD I BOIL BRUSSELS SPROUTS?
If you want to go the path of cutting down cooking time, then your best bet is giving your brussels sprouts a quick blanch for 6-8 minutes in salted water.
The salted water will help bring out their flavour, which is the secret behind making vegetables taste incredible. That, and adding butter or cream.
In my recipe for bacon parmesan brussels sprouts, I don’t boil them, but you are more than welcome to, just be sure to reduce the amount of time they’re in the oven.
One reason why some people have a distaste for brussels sprouts is because they’ve had the misfortune of eating them overcooked. No one wants gray and soggy brussels sprouts, blech!
IN CASE YOU GET YOUR HANDS ON A STALK OF BRUSSELS SPROUTS…
If you’ve been with me for awhile, you’ll know that I love using every part of the buffalo. I save my vegetable scraps to make homemade broth, for instance.
When I was filming the video for this post (check it out below or view it on my YouTube channel) I asked the question: can the stalk even be used? As it turns out, you can roast brussel sprouts right on the stalk! Who knew?
Alternatively, you can hack the stalk in half and cleave it into 6″ pieces and steam for 20 minutes. I say hack and cleave because those stalks are tough! Do you remember how I likened them to clubs?
Anyhow, you can steam the stalk and then scoop out the inside like marrow. Fascinating! You learn something new every day. Have you tried this? Do you have any other ideas on how the stalk can be used? I hope you’ll let me know in the comments below!
CHECK OUT THESE GORGEOUS SIDE DISH RECIPES
Rice Pilaf by Essentially Handmade | Bacon Parmesan Brussels Sprouts by Vintage Kitchen Vixen | Herbed Garlic Mashed Potatoes by The Bluebonnet Homestead
Buttery Scalloped Corn by Hearty Sol | Sourdough Cornbread Stuffing by Farmhouse Basic Collection | Bordeaux Mushrooms by Our Amyable Farmhouse
Sweet Potato Stackers by Our Future Homestead | Easy Homemade Cranberry Sauce by Our Gabled Home | Homemade Buttery Dinner Rolls by St. Martha’s Lens
Gluten Free Gravy by Life on Leetown | Rustic Dressing with Giblet Gravy by Homegrown Hopes
BACON PARMESAN BRUSSELS SPROUTS INGREDIENTS
Makes 6 servings
8 slices bacon, diced
1 stalk of Brussels sprouts
1/2 tsp garlic powder
1/4 cup Panko crumbs (heaping)
1/4 cup parmesan cheese
fresh ground pepper to taste
BACON PARMESAN BRUSSELS SPROUTS INSTRUCTIONS
Preheat the oven to 400ºF.
Add the chopped bacon to a hot skillet and cook until it's cooked, but not crispy.
Mix in the Brussels sprouts and sauté for a couple of minutes.
Season with a generous amount of fresh ground pepper and garlic powder.
Toss in the Panko bread crumbs and transfer to the preheated oven for 15 minutes.
Halfway through, sprinkle the parmesan cheese over the Brussel sprouts and return to the oven for another 15 minutes.
Test the doneness of the Brussels sprouts by piercing them with a sharp knife. If it goes through easily, broil on high for 3 minutes, or until the cheese is golden.
PRINTABLE BACON PARMESAN BRUSSELS SPROUTS RECIPE CARD
Bacon Parmesan Brussel Sprouts Skillet
- 12" Cast Iron Skillet
- 8 slices bacon diced
- 1 stalk of Brussels sprouts
- 1/2 tsp garlic powder
- 1/4 cup Panko crumbs heaping
- 1/4 cup parmesan cheese
- fresh ground pepper to taste
- Preheat the oven to 400ºF.
- Add the chopped bacon to a hot skillet and cook until it’s cooked, but not crispy.
- Mix in the Brussels sprouts and sauté for a couple of minutes.
- Season with a generous amount of fresh ground pepper and garlic powder.
- Toss in the Panko bread crumbs and transfer to the preheated oven for 15 minutes.
- Sprinkle the parmesan cheese over the Brussel sprouts and return to the oven for another 15 minutes.
- Test the doneness of the Brussels sprouts by piercing them with a sharp knife. If it goes through easily, broil on high for 3 minutes, or until the cheese is golden.
- To reduce cooking time, boil the Brussel sprouts in a pot of well salted water for 6-8 minutes.
- A squeeze of lemon will brighten any dish, including this one.
- Remember to taste and adjust the seasonings to your preference.
Yum! I’m going to have to make this for my family!
And I’m going to have to make your rice pilaf! It looks delicious!
I wish I could get my hands on a stalk! This was an awesome read-you’re the bomb! Thanks for allowing me to share in the blog hop-it was fun ox
Awe, thank you so much, Jersey! I’m in Canada, so the stalks are all over the place this time of year because of the colder weather. The cold weather is a blessing and a curse, lol.
I never knew I liked brussels sprouts until about a year ago! I’m putting this recipe on our menu for next week.
Was that your first time having brussels sprouts? I thought I didn’t like them for the longest time until I had them prepared properly. Thanks for putting the blog hop together! I’m excited to make those dinner rolls. They look like they’d be perfect to serve alongside a weeknight stew.
Confession time…I just tried Brussel sprouts for the first time last week. I didn’t hate them but they were in those little steamer bags, probably not the best. I had no idea they grew on stalks! How interesting! This actually looks really delicious!
Aren’t those stalks fun? That’s so exciting that you tasted your first Brussel sprouts last week! My all time favourite way to prepare them is boiling them and then giving them a sauté in butter, lemon and salt and pepper. It’s so simple, but delicious. Lemon and butter do it for me every time, but bacon and parmesan is a whole other level 🙂
I’m the only one in my family who eats brussel sprouts, but I LOVE them!! I like to cook bacon in my cast iron skillet, then cook the brussels in the bacon grease, add in halved grapes when they are almost completely cooked, then top with bacon crumbles and parmesan cheese. I’m definitely trying this recipe!
Wait, what? Grapes? I would never have thought of mixing those two together! Our heads are in the same place with the bacon and the parm 🙂
This is a beautiful recipe! I have never seen Brussel sprouts on the stalk before how cool! I really love the added crunch from the Panko bread crumbs! Can’t wait to try!!;)
This might be a way that I can get everyone to eat Brussel sprouts. We don’t very much because of bad memories from childhood I think! Bacon and cheese makes it all better also.
Who can say no to a dish with bacon and cheese? It’s a magic combo!
We are pulling the last of our Brussel sprouts as we speak and can’t wait to try this recipe out!
That’s so exciting! How hard is it to grow them? I would love to try planting a couple next year!
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