If you’re craving a side dish that perfectly balances crispy, savory, and tangy flavors, look no further than this Baked Brussels Sprouts with Bacon, Parmesan, and Ranch Recipe. These Brussels sprouts aren’t just your everyday veggie—they’re roasted to golden perfection, tossed generously with smoky bacon, sprinkled with nutty Parmesan cheese, and finished off with a drizzle of cool ranch dressing. Every bite delivers an irresistible crunch and a comforting richness that turns Brussels sprouts into the star of the dinner table.
Ingredients You’ll Need
The magic of this Baked Brussels Sprouts with Bacon, Parmesan, and Ranch Recipe lies in the simplicity and quality of its ingredients. Each one plays a crucial role—whether it’s the crispy bacon adding smoky depth, Parmesan offering a salty bite, or ranch seasoning and dressing giving that delightful tang and creaminess.
- 2½ lbs Brussels sprouts: Washed, trimmed, and halved for even roasting and maximum crispiness.
- 1 oz packet Ranch Seasoning Mix: Adds a blend of herbs and tang that wakes up the sprouts’ natural flavor.
- ¼ cup olive oil: Ensures the sprouts roast to a perfect golden brown with a luscious texture.
- 1 tablespoon garlic paste: Delivers an aromatic punch that complements the earthiness of the Brussels sprouts.
- 1 teaspoon paprika: Adds warmth and a subtle smoky undertone for extra dimension.
- 8 slices bacon: Cooked and chopped to bring irresistible crispy, savory bits.
- 3 tablespoons Parmesan cheese: A nutty, salty finish that enriches every bite.
- Ranch dressing: For drizzling on top to add a cool, creamy contrast.
How to Make Baked Brussels Sprouts with Bacon, Parmesan, and Ranch Recipe
Step 1: Preheat the Oven
Set your oven to 425 degrees F to get it hot enough for roasting the Brussels sprouts to a perfect crisp. This high heat is key for that lovely slight char and caramelization that transforms the veggies.
Step 2: Toss the Brussels Sprouts
In a large mixing bowl, combine the halved Brussels sprouts with the ranch seasoning mix, olive oil, garlic paste, paprika, and chopped bacon. Make sure every sprout is evenly coated—this ensures that every bit is packed with flavor and the bacon bits get well distributed throughout.
Step 3: Roast to Perfection
Spread the seasoned Brussels sprouts in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring once halfway through. You’ll know they’re done when the edges are slightly charred and the inside is tender but still has a little bite.
Step 4: Finish with Parmesan and Ranch
Once out of the oven, immediately sprinkle the hot Brussels sprouts with Parmesan cheese so it melts slightly. Finally, drizzle with ranch dressing for that cool, tangy lift that brings all the flavors together beautifully.
How to Serve Baked Brussels Sprouts with Bacon, Parmesan, and Ranch Recipe
Garnishes
For a little extra flair and crunch, consider topping your baked Brussels sprouts with some chopped fresh parsley or chives. A squeeze of fresh lemon juice can brighten the overall flavor, and adding a few extra crispy bacon pieces on top never hurts if you want to go all out!
Side Dishes
This dish pairs wonderfully as a side with hearty mains like roasted chicken, grilled steak, or even a juicy pork chop. It’s also excellent alongside comfort foods such as mashed potatoes or creamy polenta, amplifying the meal’s rich and savory tones.
Creative Ways to Present
For a crowd-pleasing appetizer, serve these Brussels sprouts on a large platter with small forks or toothpicks for easy grab-and-go snacking. You can also toss them into a warm grain bowl or salad for an extra dose of texture and flavor that’s sure to impress guests or family alike.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Baked Brussels Sprouts with Bacon, Parmesan, and Ranch Recipe, store them in an airtight container in the refrigerator. They’ll stay fresh for about 3 to 4 days, and the flavors often deepen overnight.
Freezing
While roasted Brussels sprouts don’t freeze as well due to their texture, you can freeze the components separately. Cooked bacon and ranch seasoning holds up well frozen. Reheat the sprouts fresh, then add the bacon and ranch dressing when serving for the best results.
Reheating
To reheat leftovers, pop the Brussels sprouts in a preheated oven at 375 degrees F for about 10 minutes to revive their crispiness. Avoid microwaving if you want to keep that wonderful roasted texture and avoid sogginess.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts yield the best crispy results, but if you only have frozen, make sure to thaw and pat them dry thoroughly to avoid sogginess before roasting.
Is there a vegetarian version of the Baked Brussels Sprouts with Bacon, Parmesan, and Ranch Recipe?
Absolutely! You can substitute bacon with smoked tempeh or crispy chickpeas for that smoky crunch, and use a vegetarian ranch dressing to keep it fully meat-free.
Can I make this recipe dairy-free?
Yes, simply skip the Parmesan and use a dairy-free ranch dressing alternative. Nutritional yeast sprinkled on top can add a cheesy flavor without the dairy.
How spicy is this recipe?
This recipe isn’t spicy; the paprika adds warmth without heat. If you like a bit of kick, feel free to sprinkle some cayenne pepper into the seasoning mix.
Can I prepare this recipe ahead of time?
You can prep the Brussels sprouts and toss them with the seasoning earlier in the day, but roast them just before serving to ensure they stay crispy and delicious.
Final Thoughts
This Baked Brussels Sprouts with Bacon, Parmesan, and Ranch Recipe is a guaranteed winner every time—whether for a cozy family dinner or a festive gathering. The beautiful combination of crispy sprouts, smoky bacon, savory Parmesan, and creamy ranch creates a flavor explosion that’s sure to become a favorite in your recipe collection. Give it a try and watch even the biggest veggie skeptics ask for seconds!
Print
Baked Brussels Sprouts with Bacon, Parmesan, and Ranch Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This delicious Brussels Sprouts with Bacon recipe combines roasted Brussels sprouts tossed with ranch seasoning, olive oil, garlic, paprika, and crispy bacon, topped with Parmesan cheese and a drizzle of ranch dressing. A perfect blend of savory flavors and textures, ideal as a flavorful side dish for any meal.
Ingredients
Brussels Sprouts
- 2½ lbs Brussels sprouts, washed, trimmed, and halved
Seasoning & Flavorings
- 1 oz packet Ranch Seasoning Mix
- ¼ cup olive oil
- 1 tablespoon garlic paste
- 1 teaspoon paprika
Bacon & Cheese
- 8 slices bacon, cooked and chopped
- 3 tablespoons Parmesan cheese
Serving
- Ranch dressing, for serving
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to ensure it reaches the ideal temperature for roasting the Brussels sprouts to a perfect char.
- Prepare Brussels Sprouts: In a large mixing bowl, combine the halved Brussels sprouts with the ranch seasoning mix, olive oil, garlic paste, paprika, and the cooked chopped bacon. Toss thoroughly until the sprouts are evenly coated in the flavorful mixture.
- Roast Brussels Sprouts: Spread the coated Brussels sprouts evenly on a large rimmed baking sheet to promote even roasting. Place in the oven and roast for 25 to 30 minutes until the Brussels sprouts are tender and have a slight char for that smoky, caramelized taste.
- Finish and Serve: Remove the baking sheet from the oven. While still hot, sprinkle the roasted Brussels sprouts with Parmesan cheese. Drizzle ranch dressing over the top just before serving to add a creamy, tangy finish.
Notes
- Make sure to trim and halve the Brussels sprouts evenly for uniform cooking.
- You can substitute garlic paste with minced fresh garlic if preferred.
- The bacon adds both flavor and texture; ensure it’s cooked until crispy before mixing.
- For a vegetarian version, omit bacon and consider adding toasted nuts or seeds for crunch.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven for best texture.
