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
*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.**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.