Roasted Brussel Sprouts with Mushrooms Bacon
Transform your dinner table with the irresistible flavors of Roasted Brussels Sprouts with Mushrooms and Bacon, a dish that combines wholesome, earthy ingredients with a pop of indulgence. This crowd-pleasing recipe features tender, golden-brushed Brussels sprouts and savory mushrooms, roasted to perfection alongside garlic and fresh thyme. Crispy, thick-cut bacon adds a smoky crunch, while an optional sprinkle of Parmesan cheese provides a luscious finishing touch. With just 15 minutes of prep and a hands-off roasting process, this easy yet elegant side dish is perfect for holidays, weeknight dinners, or entertaining guests. Bursting with flavors and textures, this roasted vegetable medley pairs beautifully with roasted chicken, steak, or hearty grain bowls.
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 200 g Mushrooms (button or cremini, sliced)
- 150 g Bacon (thick cut, diced)
- 3 tbsp Olive oil
- 3 cloves Garlic (minced)
- 1 tsp Fresh thyme leaves
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 30 g Parmesan cheese (optional, grated)
Instructions
Preheat your oven to 400°F (200°C).
Wash the Brussels sprouts, trim the ends, and cut them in half. Place them in a large mixing bowl.
Add the sliced mushrooms to the bowl with the Brussels sprouts.
In a large skillet over medium heat, cook the diced bacon until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, and reserve the rendered bacon fat.
Add 2 tablespoons of olive oil to the mixing bowl holding the Brussels sprouts and mushrooms. Pour in 1 tablespoon of reserved bacon fat for added flavor.
Add the minced garlic, fresh thyme, salt, and black pepper to the bowl. Toss everything until the vegetables are well coated.
Spread the Brussels sprouts and mushrooms in a single layer on a large baking sheet. Ensure they are not overcrowded for even roasting.
Roast in the preheated oven for 20-25 minutes, flipping the vegetables halfway through, until they are golden brown and tender.
Remove the baking sheet from the oven and transfer the roasted vegetables to a serving dish.
Top with the crispy bacon bits and, if desired, sprinkle grated Parmesan cheese over the dish for added richness.
Serve warm as a flavorful side dish and enjoy!
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 5496 mg | 239% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 15.9 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 500 mg | 38% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
