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Ingredients 0/8
Why This Recipe Is So Good
These little green gems are packed with flavor and nutrients. When cooked right, they develop a delicious caramelized sweetness and a satisfying crunch. They’re a great way to add a healthy, vibrant side to any meal.
Cooking Hints
- Trim the ends and remove any yellow or damaged outer leaves for the best texture.
- Roast or sauté on high heat to get a nice crispy exterior without overcooking the inside.
- Toss with a bit of acid like lemon juice or balsamic vinegar to brighten the flavors.
- Roast or sauté on high heat to get a nice crispy exterior without overcooking the inside.
- Toss with a bit of acid like lemon juice or balsamic vinegar to brighten the flavors.
Directions
Gently heat your oven to 425°F (220°C). Keep the pizza frozen—no need to thaw it before baking. In a medium bowl, toss the Brussels sprouts with 2 teaspoons of olive oil, then season them with a bit of salt and pepper. Spread the sprouts evenly over the pizza. Next, coat the red onion slices with the remaining teaspoon of olive oil and lay them on top of the Brussels sprouts. Sprinkle the bacon pieces over the onions, then add a generous handful of grated Parmesan and a pinch of crushed red pepper flakes for a little kick. Pop the pizza in the oven and bake for about 13 to 15 minutes, until everything is cooked through and the cheese is melted and bubbly.
Serving Suggestions
Serve alongside roasted meats or fish for a hearty meal. They also work well tossed into warm grain bowls or salads. A sprinkle of toasted nuts or a shave of Parmesan can add extra texture and flavor.
How To Store For Later
Store raw sprouts in a perforated plastic bag in the fridge for up to a week. Cooked sprouts keep well in an airtight container for 3 to 4 days and can be reheated gently in a pan or oven.
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