Roasted Brussels Sprouts with Creamy Parmesan Sauce

These roasted Brussels sprouts with creamy parmesan sauce are a slightly decadent and utterly delicious side dish. Prepared with a hint of smoky bacon and a crispy topping of golden breadcrumbs, this scrumptious roasted Brussels sprouts recipe is sure to become a favorite veggie side to dig into, making fans out of even the pickiest of eaters!

Roasted Brussels Sprouts prepared with an irresistibly delicious topping

I realize that not everyone is a huge fan of Brussels sprouts, as they aren't necessarily the most glamorous of vegetables.

But in our household, we adore 'em, and enjoy them as a tasty side dish or added into soup such as my Brussels sprout soup with bacon!

Brussels sprouts are an amazing canvas to cook with, packed with vitamin C and K, plus folate, fiber and potassium.

And when prepared right, with a good dash of love and care, they can truly be an absolutely scrumptious way to get even those picky eaters in your life to enjoy their veggies!

When they're seasoned and roasted off, then drizzled with a creamy parmesan sauce, a generous crumble of smoky bacon and a crisp golden topping of breadcrumbs, we simply swoon over them.

Who could possibly resist roasted Brussels sprouts in creamy parmesan sauce with bacon?

My Recipe For Roasted Brussels Sprouts with Creamy Parmesan Sauce

Once any discolored outer leaves are pulled off these little green globes and the stem is trimmed back a touch (if needed), then cooking Brussels sprouts is quite simple.

One way to prepare them is to either halve or quarter them, then blanch them for a few minutes in well-salted, simmering water with a liberal squeeze of lemon juice added to it (this helps retain their vibrant green color), and then drizzle with oil, salt and pepper to finish.

But my preferred method of cooking Brussels sprouts (which I find much more flavorful) is to roast them until slightly crisp around the edges, yet tender...

Here's a glance at my roasted Brussels sprouts recipe with creamy parmesan sauce: (or just jump to the full recipe...)

1. To get started, I first remove any discolored outer leaves and trim back the little stem on the bottom, if needed.
2. Next, I cut the sprouts in half and drizzle a generous amount of good quality olive oil over them and season them, then turn them out onto a prepared baking sheet.
3. I roast the sprouts until slightly golden-brown along the edges.
4. While they roast, I whip up my simple parmesan cream sauce and my breadcrumb topping, and set that aside.
5. Once roasted, I add my Brussels sprouts to a baking dish, sprinkle over some crispy bacon, drizzle over my parmesan cream sauce, and sprinkle over my breadcrumbs.
6. To finish, I broil them shortly until golden on top and bubbly.

Recipe

Roasted Brussels Sprouts with Creamy Parmesan Sauce

by Ingrid Beer

Print Recipe

These roasted Brussels sprouts get an irresistibly cheesy makeover with a creamy parmesan sauce, plus smoky bacon and crispy breadcrumbs!

Category: Side
Cuisine: American

Yield: Serves 6

Nutrition Info: 253 calories per serving

Prep Time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Brussels Sprouts Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved
• Olive oil (2 tablespoons)
• Salt
• Black pepper
• Lemon juice (about 1 tablespoon worth)
• 4 strips crispy bacon, chopped (for garnish)
• 1 teaspoon fresh thyme leaves (for garnish)

Creamy Parmesan Sauce Ingredients:

• ½ ounce unsalted butter (1 tablespoon)
• 2 large garlic cloves, pressed through garlic press
• Salt
• ½ ounce all-purpose flour (about 1 ½ tablespoons)
• 1 cup whole milk
• ⅔ cups shredded parmesan cheese

Breadcrumbs Ingredients:

• ¼ cup panko breadcrumbs
• Pinch granulated onion
• Pinch granulated garlic
• Pinch paprika
• Pinch salt
• 2 teaspoons olive oil

Preparation:

1. Begin by gathering and prepping your Brussels sprouts ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat the oven to 400°, and line a baking sheet with parchment paper.
3. Toss the Brussels sprouts with the oil, a pinch of salt and pepper, and the lemon juice, and roast until golden and tender, about 25 to 30 minutes.
4. While Brussels sprouts roast, gather and prep your creamy parmesan sauce ingredients according to the ingredient list above to have ready and organized for use.
5. To prepare your sauce, place a medium-size sauce pan over medium-low heat, and add in the butter and the garlic. Once butter is melted and garlic is aromatic, sprinkle in the flour and whisk to blend to make a smooth paste, or “roux”, and cook that for about 30 seconds.
6. Add in the milk, whisking all the while to avoid lumps, and bring to a vigorous simmer, whisking occasionally. Reduce the heat and allow the milk mixture to gently simmer for a few minutes to thicken up.
7. Off the heat, add the parmesan and whisk that in until smooth; check to see if additional salt is needed. Set aside.
8. Next, gather and prep your breadcrumb ingredients according to the ingredient list above to have ready and organized for use.
9. To prepare breadcrumbs, combine all of the ingredients in a small bowl, and set aside.
10. To finish the roasted Brussels sprouts with creamy parmesan sauce, turn your oven on to the “broil” setting.
11. Add your roasted Brussels sprouts to a shallow, oven-safe baking dish in a single layer, and crumble over about half of your chopped bacon. Drizzle the creamy parmesan sauce over top, then sprinkle over the panko breadcrumbs, and broil for several minutes until everything is golden-brown and crisp.
12. Finish the dish by sprinkling over the rest of the bacon, as well as the thyme leaves, and serve.

Tips & Tidbits for Roasted Brussels Sprouts with Creamy Parmesan Sauce recipe:

• Choose firm, fresh Brussel sprouts: Try to find firm, bright green, tightly-packed Brussel sprouts that are crisp. If they're older, they'll be a bit discolored, and slightly rubbery.
• Trim the stem and leaves: If the bottom stem is too long or gnarled up, just trim a tiny bit off, along with any discolored/dry outer leaves; then halve or quarter as needed.
• Prepare the recipe elements ahead: You can prepare the creamy parmesan sauce ahead of time, allow it to cool, and keep in the fridge until ready to use. You can prepare the Brussels sprouts as well, and keep them in a covered container until ready to roast. You can even have the breadcrumbs ready, and the bacon cooked and crumbled.
• Leftover sauce: If you end up with some leftover creamy parmesan sauce, you can treat it like fondue! Just warm up the remaining portion, and dip bread or croutons in it, even veggies, and serve with white wine.

Hungry for more scrumptious veggie sides? Check out this Cauliflower Casserole, this Butternut Squash Casserole, or these Smashed Potatoes with Crispy Parmesan Crust!

Cook's Note: This recipe was originally published in 2017, and has been updated with even more love!