Roasted Brussels Sprouts Bacon

There's something about the smell of turkey bacon crisping in the oven that pulls me right back to a Sunday morning when my neighbor dropped off a bag of Brussels sprouts from her garden. I'd never really thought much about them until she challenged me to make something that wasn't bitter or mushy. That one tray, roasted hot and tossed with bacon, changed everything. Now I can't imagine a weeknight dinner without them.

I made this for a potluck once and packed them in a container, thinking nobody would touch them. They were gone in five minutes, and three people asked for the recipe. That's when I realized roasted Brussels sprouts had quietly become my secret weapon.

Ingredients

• Brussels sprouts: Pick ones that feel heavy and firm, roughly the same size so they cook evenly. Trimming the stem and peeling off any yellowed leaves takes thirty seconds and makes a real difference.
• Turkey bacon: The chopped pieces cook faster and distribute better than strips, giving you little pockets of smoke throughout.
• Olive oil: This is your coating and your guarantee of crispiness, so don't skimp or use spray.
• Kosher salt and black pepper: These are the backbone, so taste as you go and adjust before roasting.
• Garlic powder: A whisper of it adds depth without overwhelming anything else on the plate.
• Balsamic glaze or lemon juice: The finishing touch that wakes everything up at the very end.

Instructions

Heat your oven:

Get it to 425°F and line a baking sheet with parchment paper. A hot oven is what gives you those caramelized, crispy edges.

Coat the sprouts:

Toss the halved Brussels sprouts in a bowl with olive oil, salt, pepper, and garlic powder until every piece glistens. This is where you build flavor from the start.

Arrange and add bacon:

Lay them cut side down on your sheet and scatter the chopped turkey bacon over the top. Cut side down means maximum contact with the heat, which means maximum crispiness.

Roast with intention:

Slide them in for 20 to 25 minutes, stirring halfway through. You'll know they're done when the edges are golden brown and the bacon smells like it's about to be addictive.

Finish and serve:

A drizzle of balsamic glaze or squeeze of lemon juice at the end brightens everything and adds a little complexity. Serve them while they're still warm and the bacon is still crispy.

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My kids actually eat these without complaining, which tells you something. Somewhere between the crispy edges and the bacon, vegetables went from something they tolerated to something they actually looked forward to.

Why This Works as a Side

Brussels sprouts roasted this way are savory enough to stand beside almost anything you're already making. With roasted chicken, they're a natural pairing. With grilled fish, the balsamic adds a touch of sweetness that bridges flavors. Even next to a simple steak, they feel like an equal on the plate instead of an afterthought. The turkey bacon does the heavy lifting, making the whole dish feel indulgent even though it's genuinely good for you.

Building Flavor Without Overthinking It

The beauty of this recipe is how little you need to do to make it taste like you tried harder than you did. One bowl, one sheet pan, five minutes of prep. The oven does the real work, and the heat does what your skill might not. That said, the small choices matter: using actual kosher salt instead of table salt, cracking pepper fresh instead of shaking it from a tin, chopping the bacon small enough that it mingles with the sprouts instead of sitting on top. These aren't fancy moves, just attentive ones.

Variations and Small Tweaks

If you have toasted almonds hanging around, scatter a handful on before serving for extra crunch and nuttiness. If turkey bacon isn't what you have, regular bacon works beautifully, just know it'll be richer. Pancetta adds an Italian lean. If you're cooking plant-based, tempeh bacon or coconut bacon (yes, really) creates a surprising depth. The balsamic versus lemon choice depends on your mood: balsamic feels fancy and warm, lemon feels bright and clean.

• Always check turkey bacon for additives if you're watching sodium or avoiding certain ingredients.
• Leftovers reheat well at 350°F for about ten minutes, though they taste best the day they're made.
• Double the recipe without doubling the time by using two baking sheets and rotating them halfway through.

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This dish quietly became the reason people ask me to bring something to dinner. It's proof that the simplest meals, the ones that take less effort than you'd expect, often taste the best.

Recipe FAQs

→ How do I ensure the Brussels sprouts become crispy?

Cut the Brussels sprouts in halves and roast them cut side down on a baking sheet. This maximizes caramelization and crispiness.

→ Can I use regular bacon instead of turkey bacon?

Yes, regular bacon or pancetta can be substituted for a richer flavor while maintaining the smoky crunch.

→ What cooking temperature is best for roasting?

Roasting at 425°F (220°C) allows the sprouts and bacon to crisp up nicely within 20–25 minutes.

→ Is it necessary to toss the Brussels sprouts before roasting?

Tossing with olive oil, salt, pepper, and optional garlic powder ensures even seasoning and browning during roasting.

→ Can I add a finishing glaze or dressing?

Yes, drizzling with balsamic glaze or a squeeze of fresh lemon juice brightens the flavors and adds a touch of acidity.