Parmesan Roasted Brussels Sprouts with Bacon

Instructions

Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Prepare Sprouts: Trim the dry ends off the Brussels sprouts and remove any yellow outer leaves. Cut them in half from stem to end. For any very large sprouts, cut them into quarters so everything cooks evenly.
Season: In a large bowl, combine the halved Brussels sprouts, olive oil, salt, pepper, and half (¼ cup) of the Parmesan cheese. Toss thoroughly until every sprout is evenly coated.
Roast: Spread the sprouts in a single layer on the prepared baking sheet, ensuring they are not crowded. This is the key to getting them crispy instead of steamed. Roast for 20-25 minutes, stirring halfway through, until they are tender on the inside and deeply golden and crispy on the outside.
Finish & Serve: Remove the baking sheet from the oven. Immediately sprinkle the hot sprouts with the chopped bacon and the remaining Parmesan cheese. Toss gently and taste, adding an extra pinch of salt or pepper if needed. Serve immediately while hot and crispy.

For Extra Crispy Bacon: For a more integrated bacon flavor, you can sprinkle the raw chopped bacon over the sprouts before roasting. The bacon will cook alongside the sprouts, rendering its fat into the dish.
Fresh is Best: Freshly grated Parmesan from a block will melt and taste far superior to the pre-shredded kind found in bags.
Don’t Crowd the Pan: Using two baking sheets is better than overcrowding one. Overcrowding will cause the sprouts to steam rather than roast.