My coworker brought a batch of these to every gathering. Just 3 ingredients for a crispy, savory bite that vanishes fast.

Roast until crispy and browned: Place the baking sheet in the preheated oven and roast for 25–35 minutes, flipping the sprouts once halfway through the cook time. They’re done when the bacon is deeply browned and crisp on the edges, the sprouts are tender when pierced with a fork, and the outside looks shiny and a little greasy from the rendered bacon fat.
Optional quick broil: If the bacon is cooked through but you want extra crispy edges, switch the oven to broil for 1–3 minutes at the end, watching closely so nothing burns. The Parmesan on the outside should turn golden and slightly frico-like.
Rest briefly and serve: Let the Brussels sprout bombs rest on the pan for about 5 minutes to firm up slightly and cool just enough to handle. Transfer to a serving plate, spooning a little of the crispy cheese and bacon bits from the pan over the top. Serve warm with toothpicks if you like, and expect them to vanish fast.
Variations & Tips
Make-ahead and meal prep: You can assemble the bacon-wrapped, Parmesan-coated Brussels sprouts up to 24 hours in advance. Store them covered in the fridge on a parchment-lined tray, then roast just before serving. This is a lifesaver on busy workdays when you’re heading straight from the office to a gathering. Spicy twist: Sprinkle the Brussels sprouts with 1/2–1 teaspoon crushed red pepper flakes or a pinch of cayenne before wrapping with bacon for a little kick. Smoky version: Use smoked bacon and add a light dusting of smoked paprika over the top before baking. Extra-cheesy: Press a small pinch of Parmesan under the bacon before you wrap each sprout, then another small pinch on top. The cheese underneath melts into the sprout, and the cheese on top crisps up like little frico bits. Different cheeses: If you don’t have Parmesan, you can swap in finely grated Pecorino Romano or another hard, salty cheese. Just keep it finely grated so it sticks easily. Smaller batch: Halve the recipe if you’re cooking for a small group or just want a snacky side for dinner. Leftovers (if you get any): Reheat in a 375°F (190°C) oven or air fryer for 5–8 minutes until hot and re-crisped—microwaving will soften the bacon, so the oven is worth the extra step.