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Crispy breakfast taquitos filled with fluffy scrambled eggs and avocado crema, perfect for busy morn...
Longhorn-Style Crispy Brussels Sprouts with Bacon, Garlic and Parmesan
21 December 2025
30
total time
4
servings
30 kcal
calories
Gathering Ingredients
Gathering the right ingredients is the first step toward delivering the signature texture and flavor of Longhorn-style crispy Brussels sprouts. Start with fresh Brussels sprouts that are firm to the touch, with tight, bright green leaves and no dark spots or soft areas. Small to medium heads work best because they caramelize evenly and fit comfortably on a single sheet pan, ensuring maximum surface contact with the hot cooking surface. The quality of bacon is equally important; look for thick-cut slices with a balanced fat-to-meat ratio. The fat renders slowly, creating a rich, slightly smoky backdrop that complements the sprouts rather than overpowering them. If you prefer extra heat, a light pinch of crushed red pepper flakes can be mixed into the roasting oil, but keep the heat subtle to preserve the vegetal sweetness of the sprouts. Garlic is the aromatic anchor in this dish. Fresh garlic offers a sharper, brighter note than store-bought minced varieties, which helps cut through the bacon’s richness. Grab a head of garlic and peel a few cloves, then crush or mince just before cooking to release the essential oils. Parmesan cheese should be freshly grated right before serving; its nutty, salty bite rounds out the flavor profile and adds a lacquered finish that clings to the crispy edges. Oil is the silent multiplier in this recipe. A high-smoke-point oil such as extra-virgin olive oil or a neutral oil like canola ensures even browning without smoking. Salt and pepper are essential, while a dash of paprika or chili powder can mimic a Southwestern touch if you want to nod to Longhorn flavor. Finally, you’ll want a sturdy sheet pan or a cast-iron skillet; both distribute heat evenly and resist warping, which is crucial for achieving that signature, even crispness. With the ingredients in hand, you’re set to move into prep and flavor-building that makes this dish stand out.
Selecting Brussels Sprouts and Bacon
The heart of this dish is the two star ingredients: Brussels sprouts and bacon. When selecting sprouts, prioritize firm heads with compact leaves and no pronounced yellowing at the base. The sprouts should feel heavy for their size, indicating dense hearts that’ll stay tender inside and crisp on the outside when roasted. Avoid loose, floppy leaves or any sprouts that appear wilted; these will not crisp up well and can introduce bitter notes during roasting. If possible, buy sprouts with tight heads and remove any outer leaves that look bruised or dirty. Rinse them quickly to remove soil, then pat dry with a clean towel; excess moisture is the enemy of crispness. Bacon should be thick-cut and well-marbled with fat. The fat renders during roasting and blends with the Brussels sprouts to create a savory, glossy finish. If you want a smokier profile, choose a bacon with a stronger smoke flavor; if you prefer a milder result, a classic unsmoked version works perfectly. Slice the bacon into bite-sized pieces that will render evenly and distribute through the sprouts. This ensures that every bite contains a balance of crunchy sprout, crispy bacon, and savory fat. Parmesan should be part of the finish rather than the base, so plan to grate it just before serving. Freshly grated Parmesan delivers a sharper aroma and a brighter salty edge than pre-grated varieties, which helps the flavors pop against the browned surface of the sprouts. Garlic choice matters too: if you can source small, fresh cloves with a strong aroma, you’ll notice a more pronounced garlic note once the dish cools slightly after cooking. Finally, ensure you have a good quality oil and a pinch of salt. Too much salt can overwhelm the delicate sweetness of the Brussels sprouts, so season gradually. This section sets the stage for flavorful prep and the hot-crisp texture you’re chasing, balancing smoky bacon with herbaceous garlic and a finish of Parmesan that tastes like a celebratory but approachable side dish.
Prep and Cleaning
Prep and cleaning are the quiet but crucial steps that influence texture and flavor. Start by trimming the stem ends of the Brussels sprouts just enough to remove the stem and separate the leaves cleanly—no need to dismantle them completely, but removing the woody base ensures even cooking. If the outer leaves are loose or damaged, peel them away and discard. After trimming, rinse the sprouts quickly under cold water to remove any remaining dirt or grit; pat them completely dry. A wet surface steals heat and leads to steaming rather than roasting, so dry thoroughly. When you’re confident the sprouts are dry, halve the larger sprouts stem-to-curved edge. This increases the surface area for browning and ensures the interior cooks in time with the exterior. While you’re trimming, prep the bacon. Cut it into small dice that will render fast and distribute evenly through the pan. A quick pre-chop helps prevent clumping and ensures every bite contains both sprout and bacon. If you’re using garlic, mince or crush the cloves just before cooking; crushed garlic releases more aroma and mixes better with oil and the hot pan. If you want a lighter version, you can reserve a portion of the bacon fat and use a little more olive oil instead; however, using the bacon fat is what creates the signature Longhorn flavor profile. Finally, prepare your seasoning blend. A small amount of salt, freshly ground black pepper, and a pinch of paprika or chili powder can be combined in a small bowl for quick tossing. Having all components ready before you start cooking streamlines the process and helps you achieve a more even browning across every sprout. This step, while simple, ensures you’re not scrambling mid-cook when the pan grumbles with heat and the scent fills the kitchen.
Flavor Foundations: Garlic, Oil, and Parmesan
With the prep complete, you’ll build the flavor foundation that carries through the entire dish. Garlic, oil, and Parmesan work together to create a layered taste that stays crisp and bright even after the first bite. Begin by warming your chosen oil in a large bowl or directly on the sheet pan if you’re using a cast-iron skillet. The oil acts as the conduit for browning, helping the edges of the Brussels sprouts to turn a deep, caramelized brown that snap-crackles as they roast. Garlic should be added early enough to bloom in the heat but not so soon that it burns; crushed or finely minced garlic introduces a robust aroma that complements the smoky bacon and the natural sweetness of the sprouts. Toss the trimmed Brussels sprouts with a light coating of oil, salt, pepper, and a pinch of paprika or chili powder if desired. Add the diced bacon so the fat begins rendering and the meat renders evenly while the sprouts start to soften. After the mixture hits the pan, stir gently to coat the sprouts with the rendered fat and garlic, creating an even blanket of flavor. The Parmesan should be reserved for finishing rather than mixing into the early stages, as it loses its aromatic strength if exposed to long heat. When the sprouts are visually browned and crisp on the edges, and the bacon looks caramelized and chewy, you’re ready to move into the cooking phase. This phase is about balance: you want the sprouts to stay crisp on the outside while the inside becomes tender. The garlic should perfume the pan without turning bitter, and the bacon should contribute fat and crunch without dominating the dish. As you work, keep in mind that the goal is not to drown the Sprouts in oil, but to coat them just enough to promote browning and flavor extraction. The result is a savory, Texan-inspired side that pairs beautifully with a grilled protein or a hearty main course.
Cooking Process: Sauté and Oven Roast
This section covers the core cooking technique that yields the dish’s signature texture: a two-step process that combines a quick skillet sear with a hot oven roast. Start by heating your oven to 425°F (220°C). If you’re using a cast-iron skillet, you can sear the bacon first to render the fat and develop a crisp, browned layer. Place the diced bacon in the pan over medium heat and cook until it is just starting to crisp, about 4–6 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pan. Add the minced garlic to the hot fat and cook briefly until fragrant, about 30–40 seconds, watching carefully to prevent scorching. Return the Brussels sprouts to the pan or transfer them to a hot sheet pan, keeping the cut sides down so they brown evenly. Drizzle with a little additional oil if the sprouts look dry, then season with salt and pepper. Scatter the crispy bacon pieces over the sprouts and slide the pan into the oven. Roasting times can vary depending on your oven and the size of the sprouts, but aim for 12–15 minutes, then remove the pan, toss the sprouts to re-coat the cut surfaces, and return for another 6–8 minutes until they are deeply caramelized and tender in the center. The result should be a chorus of crackling edges and chewy centers, with the bacon imparting a smoky, savory note that lingers after the first bite. Once the roasting is complete, quickly toss the hot sprouts with freshly grated Parmesan. A light dusting will cling to the crisp surfaces and melt just enough to bind to the glaze. If you like a sharper finish, finish with a final crack of black pepper. Serve promptly so the edges stay crisp and the flavors remain bright and bold. The warm, rustic aroma signals a comforting, crowd-pleasing side that holds its own next to grilled meats or roasted poultry.
Crispness, Texture, and Timing
Texture is the backbone of this dish. Achieving the right degree of crispness involves balancing heat, time, and space on the pan. Overcrowding is the enemy of browning; if your sprouts are packed tightly, they will steam rather than brown, and the characteristic crackle will vanish. Use a large sheet pan or two pans if needed to ensure each sprout has a generous surface area for the oil to kiss each leaf. The difference between a pale, soggy sprout and a deeply caramelized one is often a few extra minutes of exposure to high heat, so monitor closely in the last minutes of roasting. You want the interior to become tender while the exterior forms a delicate, almost crisp crust. Texture also benefits from a quick finish with the bacon and garlic. The bits of bacon should retain a pleasant bite and a slight chew, while the garlic adds a fragrance that invites you to keep tasting. The Parmesan at the end should not be melted into a paste; rather, it should lightly coat surfaces and provide a salty, nutty finish that holds up as the dish cools. Practical tips for consistent results include preheating the oven fully, patting sprouts dry before roasting, and keeping the pan clean to avoid caked-on oil that burns and flavors the dish negatively. If you notice the sprouts aren’t browning after the initial 12–15 minutes, raise the oven temperature by 25°F (around 15°C) for a couple of minutes and then lower it again to finish. This technique helps you reach the ideal golden-brown glaze while keeping the sprout interiors tender. When you’re satisfied with the texture, remove from heat and prepare to plate with confidence. These practices yield a dependable, restaurant-worthy side dish that remains crisp and flavorful long after serving, making it a reliable companion for beef, chicken, or pork mains.
Serving, Plating, and Final Presentation
Plating is the final flourish that communicates flavor even before the first bite. Transfer the hot, roasted Brussels sprouts to a warm serving dish or a shallow platter that allows the pieces to fan out and show off their caramelized edges. A sprinkle of freshly grated Parmesan on top adds a final layer of aroma; the heat from the warm sprouts will melt a little of the cheese, creating a glossy, appetizing finish. Garnish with a handful of freshly chopped parsley or a light zest of lemon to introduce a bright, contrasting note that elevates the dish beyond a simple side. This is a versatile side. It pairs beautifully with grilled ribeye, pan-seared chicken, or roasted pork, and it stands up to bold sauces without becoming overwhelmed. If you’re serving this at a casual gathering, you can set the pan at the center of the table and let guests help themselves, allowing the crispy edges and smoky aroma to carry the experience. For a Tex-Man twist, offer a small splash of hot sauce or a squeeze of lime alongside the dish to give guests optional, zesty brightness. Leftovers can be refrigerated in an airtight container for up to three days. Reheat gently in a 350°F (175°C) oven or in a skillet on medium heat to revive the crispness. If you plan to repurpose the sprouts into a new dish, chop them and fold into a frittata or omelet for a savory breakfast option. This section emphasizes that presentation matters, but practicality and flavor should guide your serving strategy as well.
Make-Ahead, Leftovers, and Variations
Smart planning makes this dish even more useful. If you want to prep ahead, you can trim and halve the Brussels sprouts a day in advance and refrigerate them dry. Store the diced bacon separately, then combine and roast just before serving. Leftovers reheat best in a moderate oven to preserve the crispness of the edges. If you’d like to vary the flavor profile for a different occasion, you can experiment with a pinch of smoked paprika, a drizzle of balsamic glaze added after roasting, or a squeeze of fresh lemon juice to brighten the dish. For a vegetarian version, substitute the bacon with smoky paprika and extra garlic, and use olive oil as the primary fat to maintain a similar depth of flavor. This recipe is designed to be flexible so that you can tailor it to your taste and your guests’ preferences. It adapts well to a range of mains and can be scaled up easily for larger gatherings. Whether you pair it with a Texas-style ribeye or a simpler weeknight entrée, the crispy Brussels sprouts with bacon and Parmesan offer a bold, savory counterpoint that elevates any menu. By embracing the crunch, the caramelized sweetness, and the smoky savor of the bacon, you’ll have a dependable, crowd-pleasing side that shines on even the busiest nights.
Longhorn-Style Crispy Brussels Sprouts with Bacon, Garlic and Parmesan
Crispy roasted Brussels sprouts with bacon, garlic, and Parmesan. An easy, Texas-inspired side dish with bold flavor and perfect crunch.
total time
30
servings
4
calories
30 kcal
ingredients
- 500 g Brussels sprouts, trimmed and halved 🥬
- 4 slices bacon, diced 🥓
- 2 cloves garlic, minced 🧄
- 2 tbsp olive oil 🫒
- 1/4 cup grated Parmesan 🧀
- Salt and black pepper to taste 🧂
- 1 tbsp balsamic glaze for finishing ✨
instructions
- Preheat the oven to 220°C (425°F).
- Toss the Brussels sprouts with olive oil, salt, and pepper, and spread on a baking sheet in a single layer.
- Roast 15–20 minutes, until the edges are browned and tender, tossing halfway through.
- Meanwhile, cook the bacon in a skillet over medium heat until crisp. Remove and drain, leaving 1–2 tablespoons of fat in the pan.
- Add the minced garlic to the hot bacon fat and sauté 30 seconds until fragrant.
- Toss the roasted Brussels sprouts with the garlic and bacon, then sprinkle with Parmesan and finish with balsamic glaze.
- Serve immediately as a bold, steakhouse-style side.
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