These oven-roasted bacon parmesan brussels sprouts are smashed prior to roasting to optimize the crisp potential while maintaining a super tender creamy center. The perfect holiday Brussels sprout recipe that you will make over and over again!
Bring a large pot of water to boil, add 1.5 tbsp of salt, once the water begins to boil prepare an ice bath (a large bowl of cold water with ice cubes)
Add Brussels sprouts to the boiling salted water and cook until the sprouts are tender 6-8 mintues. Drain the Brussels sprouts and immediately plunge into an ice bath to stop the cooking process. Let cool for one minute and then place the Brussels on a clean dish towel and lightly pat dry.
While Brussels are boiling prepare the bacon. Cut 6 slices of bacon into slices and add to a hot cast iron pan. Cook for 5-6 minutes stirring constantly until super crispy. Remove with a slotted spoon and reserve on a paper towel. Reserve the bacon fat.
Tranfser the Brussels sprouts to a large baking pan or large cast iron skillet (you can use the same skillet you cooked the bacon in). Using a heavy bottomed glass or mug, gently but firmly press on each sprout to flatten to about 1/2 inch or so thick.
Drizzle the smashed Brussel sproutswith 2 tbsp of reserved bacon fat, 1/2 tbsp sea salt and 1/4 tsp black pepper. Arrange in single layer on baking sheet or cast-iron pan and roast in oven for 15 minutes. Remove from the oven and carefully flip over. Top with parmesan cheese and reserved bacon, return the sprouts to the oven, continue cooking for another 5-10 minutes or until the sprouts are crisp on the outside and the cheese is melty and golden.
If you'd like the sprouts crispier transfer the pan to the upper rack and turn the oven to broil. Allow to broil for 2-3 minutes watching carefully so the Brussels don't burn.
Remove from the oven and drizzle with lemon juice. Serve immediately.
Notes
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is naturally gluten-free and keto-friendly
Vegetarian- Try using my eggplant bacon recipe in place of bacon.
Vegan - Replace bacon with eggplant bacon and eliminate the cheese
Low Fodmap - Eliminate the garlic
Whole 30/Paleo - Eliminate the cheese
MAKE AHEAD AND STORAGE TIPS
TO MAKE AHEAD: Trim your Brussels sprouts up to 2 days in advance and store in the refrigerator.
TO STORE: Place smashed Brussels sprouts in an airtight container and store in the refrigerator for up to 4 days
TO REHEAT: Gently reheat the sprouts on a baking sheet in a 350° oven until warmed through