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Roasted Brussels Sprouts is a must-do recipe to try this spring. Simple ingredients cooked in a cast iron skillet. Brussels sprouts, garlic, and bacon seasoned with salt and pepper and garnished with Parmesan cheese. Simple and delicious!
It took me 50 years before I tried Roasted Brussels Sprouts, and I must admit that I adore and love them! Lesson learned: It shouldn’t take a person so long to try new things!
Now, I have to admit that the first time I tried them, they turned out bitter, and we didn’t like them. I talked to gardeners and folks who had been around a long time and had great wisdom to share on why they were bitter. Did I cook them too long? Did I buy bad ones? Should I have cooked them differently? Is bitterness related to their size? Long story short–No one really knows. Scientifically, it has to do with chemical compounds and an individual’s taste buds.
Brussels Sprouts are Not Bitter
The next time I tried Roasted Brussels Sprouts, I was pleasantly surprised to find that they were wonderful. Not bitter. At all.
Today’s varieties are much milder, thanks to the dedicated efforts of Dutch food scientists who cross pollinated the older breeds of Brussels sprouts with newer strains. Through much trial and error, they came up with plants that yield a milder, and delicious flavor.
So, if you haven’t cooked Brussels sprouts in a while, give them another try. You might be pleasantly surprised at how wonderful they are! Plus, I love cooking them in my cast iron skillet.
Ingredients for Roasted Brussels Sprouts
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
A Note on Buying Brussels Sprouts
Although you can find Brussels sprouts all year round, the best seasons to buy them is in the fall and winter. Choose smaller heads that have pronounced green color and tight, firm heads. The fewer the wilted, loose leaves the better.
Instructions for Making This Recipe
Preheat oven to 400° F. Gather all your ingredients so that you have everything close at hand on the counter or table.
Please note that I added bacon to the ingredient list, which is not pictured in the photo above.
Prepare the Ingredients
Using a cutting board for meat, slice the bacon into 1″ pieces.
On a second cutting board, cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Slice them in half and place them in a bowl.
I always use a separate plastic cutting board for slicing meat to help prevent the spread of food-bourn illness. I use a wood cutting board for everything else.
Slice the garlic. For this recipe, you do not want to use minced garlic. You want larger chunks that will bake and brown as a delicious compliment to the Brussels sprouts. Place sliced garlic in the bowl with the sprouts.
Using a fine-edge grater, grate the Parmesan cheese. Set aside until ready to use.
Cook the Bacon
Heat a large cast iron skillet on medium-high heat and cook the pieces of bacon. Stir frequently until they are browned on each side. Transfer to a plate lined with paper towels to catch the excess grease.
Pour extra-virgin olive oil over the Brussels sprouts and sprinkle with kosher salt and freshly ground black pepper. Carefully mix until sprouts are nicely oiled.
Place mixture in the cast iron skillet and cook over medium heat in the bacon grease, with cut sides down. Cook until they begin to brown, 2-3 minutes.
Turn Brussels Sprouts and add the pieces of bacon to the mixture. Give everything another stir and then place the skillet in the preheated oven. Bake for 10-12 minutes until tender, tossing a few times so sprouts brown on all sides.
I’ve also baked Brussels sprouts on a baking sheet lined with aluminum foil. Rather than starting the recipe on the stove, I’ll put the vegetables in the oven and bake for 12-15 minutes until browned. This works particularly well when preparing a Sheet Pan Dinner with meats and other vegetables. See my recipe for Chicken Sheet Pan Dinner Here.
When using an aluminum foil-lined baking sheet, be sure to spray it with baking spray to prevent sticking. Trust me, I learned that lesson the hard way!
Remove skillet from oven and sprinkle with the grated Parmesan cheese.
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Roasted Brussels Sprouts
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 pound Brussels sprouts
- 4 slices thick sliced bacon (cut into 1" pieces)
- 4 cloves garlic (sliced)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup Parmesan cheese (grated )
Instructions
- Preheat oven to 400℉. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a cutting board for meat, slice the bacon into 1″ pieces.
- On a second cutting board, cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Slice them in half and place them in a bowl.
- Slice the garlic. For this recipe, you do not want to use minced garlic. You want larger chunks that will bake and brown as a delicious compliment to the Brussels sprouts. Place sliced garlic in the bowl with the sprouts.
- Using a fine-edge grater, grate the Parmesan cheese. Set aside until ready to use.
Cook the Bacon
- Heat a large cast iron skillet on medium-high heat and cook the pieces of bacon. Stir frequently until they are browned on each side. Transfer to a plate lined with paper towels to catch the excess grease.
Roast the Brussels Sprouts
- Pour extra-virgin olive oil over the Brussels sprouts and sprinkle with salt and pepper. Carefully mix until sprouts are nicely oiled.
- Place mixture in the cast iron skillet and cook over medium heat in the bacon grease, with cut sides down. Cook until they begin to brown, 2-3 minutes.
- Turn Brussels Sprouts and add the pieces of bacon to the mixture. Give everything another stir and then place the skillet in the preheated oven. Bake for 10-12 minutes until tender, tossing a few times so sprouts brown on all sides.
- Remove skillet from oven and sprinkle with the grated Parmesan cheese. To serve, place brussels sprouts in a pretty serving bowl or serve alongside a roasted entree. Serves 4.
Notes
Nutrition
