Bakin’ With Bacon, The King, and 2 Guests!


Three Chefs For The Price Of One!

That’s right – today I have TWO guests helping in the kitchen.   Each of them brought a recipe to us for something delish involving brussel sprouts and they are SIMILAR but DIFFERENT.    Yep – so we thought why not have BOTH of them here and share BOTH recipes!

Brilliant right?    Don’t say “EWWWWWW I don’t like brussel sprouts” until you try one or both of these recipes – they really are delicious and MIGHT change your mind!

First up is Penny’s recipe…………………

Cracked Out Roasted Brussel Sprouts

(NOTE:  If a recipe has “crack” in the title it means that the recipe has cheddar, bacon, and ranch in the ingredients.


  • 1 lb brussels sprouts halved
  • 2 Tbsp olive oil
  •  Tbsp Ranch salad dressing (I know not everyone has access to Ranch but if you google it, you can get an easy to make recipe for it)
  •  4 ounces bacon, cut into 1/2-inch pieces
  • ½ cup shredded cheddar cheese


  • Preheat oven to 450ºF. Line a baking sheet with aluminum foil or parchment paper.
  • Place the Brussels sprouts in a large bowl. Drizzle with olive oil. Sprinkle with ranch dressing mix, toss to coat. Place brussels spouts cut side down on the pan to get a good sear. Place the pieces of bacon evenly on the pan.
  • Bake for 20-25 minutes, until the brussels sprouts are fork tender but not mushy. Remove from the oven and sprinkle with shredded cheese and serve immediately.


  • Don’t overcrowd the baking sheet. Overcrowding the pan will cause the vegetables to steam instead of roast.
    • Make sure to turn all of the sprouts face down to get a nice sear.
  • Can substitute turkey bacon for a lower calorie dish.
  • I use half a packet of ranch seasoning. If you are sensitive to ranch dressing, adjust the amount to your personal preference.

♦ ♦ ♦

Next we have Raz’s super recipe……………….

Crispy Brussel Sprouts With Bacon


  • 1/2 pound trimmed and halved brussel sprouts (about 2 1/2 cups)
  • 1/2 tablespoon avocado oil
  • 1/3 cup blue cheese crumbles (about 1.5 ounces)
  • 2 pieces of bacon (cut into 1 inch pieces)
  • salt and pepper, to taste


  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Toss the halved brussel sprouts with avocado oil and some salt and pepper. Place face down (cut side down) on a parchment lined baking sheet and roast for 12-15 minutes. While the brussel sprouts cook, prep the cheese and bacon as needed.
  • Take brussel sprouts out of the oven and flip over so the halved side is up (the flat part). Take about 1/2-1 teaspoon of blue cheese, or a small crumble, and top each brussel sprout. Then top with a piece of the bacon and spear with a toothpick. Try to make sure they are standing straight up so the cheese does not melt out the sides. I also like to sprinkle the tops with a little pepper.
  • Put them back in the oven for 10-15 minutes or until bacon is crispy. Let cool for a couple of minutes and serve!


Thanks to my assistants in the kitchen today!

Hugs, King Teddy, and Assistant Chefs Raz and Penny

44 responses »

  1. Oh, finally, a brussel sprout lover! Roasted sprouts are the BEST, mama says, even with just olive oil, lemon, and salt and roasted until crispy brown. But these with bacon are PRIMO! Cute visiting chefs!


    • Your Mama is right – sprouts are yummy and her suggestion is the way my Mom usually makes them – these are “fancier” with more ingredients and a fun change once in a while…..after all – BACON is involved! Tee Hee

      Hugs, Teddy


      • Am trying the bacon thingy with Brussel you know whats…will probably blow their socks off, which is the only way to dress when enjoying them.


  2. Thank you visiting Chefs and Teddy! My momma loves Brussels Sprouts, but just plain ones with butters and cracked pepper corns on ’em. BUT…she thinks she may indeed give the recipe a try! Can’t be anything by delicious!


  3. A trio of fine Chefs in the kitchen.
    I love Brussel sprouts…no clue why most folks don’t like them. My hubby being one I don’t even think there is enough cheese in the universe to make him like them.
    Hugs Cecilia


  4. Wow! You have terrific guest chefs! Raz and Penny look pawsome and their recipes sound delightful! Mom has printed both and we shall have to try them. Alex LOVES brussle sprouts, bacon, cheese and all the other delishous goodness…Thanks for being you Teddy and keep on being awesome! Purrs Marv


  5. In the first recipe, it is Ranch dressing mix and not from a bottle of dressing. Correct? This is similar to a potato casserole recipe, which is yummy. Mom and Dad put the halved Brussel sprouts in a basket on the grill. First Mom brushes them will olive oil and herbs. They are really good according to her and Dad. No matter how you cook them, they can be hard on the tummy! MOL! XOCK, angel Lily Olivia, angel Mauricio, Misty May, angel Giulietta, angel Fiona, Astrid, Lisbeth, Calista Jo, Cooper Murphy, Sawyer, Kizmet, Audrey & Raleigh


    • Ranch mix and Ranch from a bottle – either of them work – it’s the taste that’s important and you get it from either! SOOOOOO many people have mentioned the tummy issue from eating sprouts. This article explains WHY INTERESTING!


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