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...they bring their own sort of cabbage-y “aroma”, shall we say, to the party—I get it. 😉
But they're an amazing canvas, 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 gain all those important vitamins and minerals that Brussels sprouts are packed with—likeVitamin C and K, plus folate, fiber and potassium.
When they're seasoned and roasted off, and then drizzled with a creamy parmesan sauce, a generous crumble of smoky and crisp bacon, and a crisp golden topping of breadcrumbs, I simply swoon over them.
Who could possibly resist roasted Brussels sprouts in creamy parmesan sauce with bacon?
(I've actually reheated these and enjoyed them for breakfast the next day!) 😉
How To Cook Brussels Sprouts
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 sneak peak at how I prepare my roasted Brussels sprouts recipe with creamy parmesan sauce:
- I first remove any discolored outer leaves and trim back the little stem on the bottom, if needed; then, cut the sprouts in half (or even quarters).
- Next, I drizzle a generous amount of good quality olive oil over them, along with a couple of good pinches of salt, pepper, and Italian seasoning (dry Italian herbs), plus a liberal squeeze of lemon, and toss together.
- Turn out onto a prepared baking sheet, and roast for about 30-35 minutes, until slightly golden-brown along the edges.
- While the Brussels sprouts roast, I whip up my simple parmesan cream sauce and my breadcrumb topping, and set that aside.
- Once roasted, I add my Brussels sprouts to a baking dish, sprinkle over some crispy bacons, drizzle over my parmesan cream sauce, and sprinkle over my breadcrumbs, then broil shortly until golden on top and bubbly.
Tips & Tidbits for Roasted Brussels Sprouts with Creamy Parmesan Sauce:
- 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 a 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 also trim/prepare the Brussels sprouts and keep them in a covered container until ready to roast, as well as 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/croutons in it, or even veggies, and serve with white wine!
Feast your eyes on these, or just jump to the recipe:
Recipe
Roasted Brussels Sprouts with Creamy Parmesan Sauce
by Ingrid Beer

Yield: Serves 6
Nutrition Info: 253 calories per serving
Prep Time: 20 minutes
Cook time: 45 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:
- Preheat the oven to 400°, and line a baking sheet with parchment paper.
- Toss the Brussels sprouts with the oil, a pinch of salt and pepper, and the lemon juice, and roast until golden and tender, about 25-30 minutes.
- While Brussels sprouts roast, 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; 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; off the heat, add the parmesan and whisk that in until smooth; check to see if additional salt is needed; set aside.
- Prepare breadcrumbs by combining the ingredients in a small bowl, and set aside.
- To finish, turn your oven on to “broil”; 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.
- Finish the dish by sprinkling over the rest of the bacon, as well as the thyme leaves, and serve.
Hungry for more scrumptious veggie sides? Check out this Cauliflower Casserole, this Southwest Sweet Potato Casserole, Roasted Vegetables, Smashed Potatoes with a Crispy Parmesan Crust!
Roseanne
Oh my gosh, if this doesn't look delicious!! About half of our family like Brussels sprouts - just enough to make it workable for our Thanksgiving meal. Since I'm the only one who likes them among our 3-some here at home, I've been known to eat the whole bunch before we even sit down. Shhhh....don't tell anyone! This looks absolutely yummy.
xo
The Cozy Apron
Haha! You are too funny! Of course you'd be a fan of Brussels sprouts; yet another thing we have in common! (I can imagine you sneaking sprouts, one at a time...) 😉 Well, maybe this recipe will make converts out of the half that are not the biggest fans...I'd be curious! Hope you enjoy if you end up trying these. xo
Lauren
We grew a few brussel sprout plants this year, and I used this recipe. It was such a huge hit, I got requests for it again tonight. So decadent, delicious, and flavorful. Love it thank you!
The Cozy Apron
Lauren, that is so awesome you grew your own Brussel sprouts!
I'm thrilled you and your loved ones enjoyed this recipe—it's music to my ears, and I'm grateful you came back to share your experience with me!
Laurie
Yes you’re welcome! I just now clicked on it again to make sure I have the ingredients because I’m making it yet again soon. Growing brussel sprouts was pretty easy, they’re nice to have on hand. Only thing is you have to wait until “the first frost” in fall to pick them. Good thing they’re easy to come by around where I live. Thank you again for this fantastic recipe! I’m sure I’ll be preparing this forever.
The Cozy Apron
So glad to read that Laurie! 😉
Suzanne Lookout
Oh my gosh so so delicious! Easy to prepare and cook too! So yummy. Perfect for what I was looking for.
The Cozy Apron
Suzanne, so glad to read that!
I'm thrilled you enjoyed this recipe, and found it easy to prepare. Thanks so much for sharing your experience with me!
Kevin
My wife loves these which is always good for the husband. Her and my daughter's want more next time, even grandkids wolfed them down.
The Cozy Apron
Kevin, you've truly made my Sunday with your comment, so thank you!
I'm thrilled the recipe was enjoyed by all, mainly the grandkids which can certainly be a tough crowd! (Brussels sprouts are notoriously not a big draw with them, haha...)
So happy you shared your experience with me, and now you know that you'll have to double the recipe next time! 😉 Happy cooking to you!