Roasted Purple Brussels Sprouts with Bacon and Parmesan Cheese are an easy, colorful side that makes a lovely impression. Purple Brussels sprouts are a newer variety with a slightly sweeter, nutty flavor compared with the traditional green kind, and they roast up quickly.
For more inspiration, see the collection of best Brussels sprouts recipes on the original site.
If you’re looking for a festive side for holiday dinners or weeknight meals, purple Brussels sprouts are a fun choice. Their color deepens when cooked, sometimes developing a blueish tint; this is normal and does not change the flavor.
What are purple Brussels sprouts?
Purple Brussels sprouts were developed in the 1940s by crossing green Brussels sprouts with red cabbage. They have been available for many years but are growing in popularity due to their sweeter, earthy and slightly nutty flavor. The heads tend to be less tightly packed than green sprouts, so they cook faster and are often sold by specialty distributors and markets.
Do purple Brussels sprouts turn blue when cooked?
Yes — purple Brussels sprouts can develop a blue or bluish-green hue during cooking. This color change is purely visual and does not affect taste or safety. The slight color shift can actually make the dish look even more interesting on the plate.
How to make Roasted Purple Brussels Sprouts with Bacon and Parmesan
- Wash and trim the sprouts, removing any dry stem ends and damaged outer leaves.
- Cut each sprout in half. Safety tip: be careful while cutting to avoid nicks; using a fingertip protector or glove can help.
- Arrange the halved sprouts on a rimmed baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper.
- Roast in a preheated oven at 425°F (220°C) for about 12–15 minutes, until tender and lightly browned. Purple sprouts cook faster than many green varieties, so check them and adjust time by size.
- When they come out of the oven, toss immediately with butter and diced, cooked bacon.
- Transfer to a serving platter and finish with freshly grated Parmesan cheese. Serve right away.
If purple Brussels sprouts aren’t available, baby green Brussels sprouts are an excellent substitute and will roast beautifully with the same method and timing adjusted for size.
More Brussels sprouts recipes you’ll love
- Brussels Sprouts Gratin with Brie and Bacon
- Roasted Brussels Sprouts with Thai Green Curry Butter
- Sriracha Sweet Chili Roasted Brussels Sprouts
- Quick Pickled Brussels Sprouts with Jalapeño
- Lemon Parmesan Crusted Brussels Sprouts
- Pan-Roasted Brussels Sprouts with Thai Sweet Chili — Orange Glaze
- Roasted Brussels Sprouts with Browned Butter and Almonds
Roasted Purple Brussels Sprouts with Bacon and Parmesan Cheese
Equipment
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Colander
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Paring knife
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Rimmed sheet pan
Ingredients
- 2 pounds purple Brussels sprouts, or green if that’s all you can find
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
- 6 slices bacon, diced and cooked
- 2 tablespoons butter
- 1/4 cup freshly grated Parmesan cheese
Instructions
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Preheat oven to 425°F (220°C).
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Trim any dry stem ends and remove outer, unsightly leaves. Halve the sprouts and place them on a large rimmed baking sheet.
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Drizzle with olive oil and season with salt and black pepper. Arrange as many cut sides down as will fit on the sheet pan.
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Roast for 12–15 minutes, depending on size, until tender and slightly browned.
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Remove from oven and immediately toss with 2 tablespoons butter and the cooked, diced bacon.
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Transfer to a serving platter and sprinkle with freshly grated Parmesan cheese. Serve immediately.
Notes
Nutrition
Calories: 173 kcal
Carbohydrates: 14 g
Protein: 7 g
Fat: 12 g
Fiber: 6 g
Vitamin C: 129 mg
Nutritional values are estimates and may vary depending on ingredients and portions.
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