Roasted Brussels Sprouts Bacon (Printable Version)

Crispy Brussels sprouts combined with smoky turkey bacon and a hint of balsamic or lemon.

# What You'll Need:

01 - 1 pound Brussels sprouts, trimmed and halved

02 - 4 slices turkey bacon, chopped

03 - 2 tablespoons olive oil

04 - 1/2 teaspoon kosher salt

05 - 1/4 teaspoon freshly ground black pepper

06 - 1/4 teaspoon garlic powder (optional)

07 - 1 tablespoon balsamic glaze or fresh lemon juice

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.

02 - In a large bowl, toss halved Brussels sprouts with olive oil, kosher salt, black pepper, and garlic powder if using, ensuring even coating.

03 - Spread Brussels sprouts cut side down on the prepared baking sheet. Evenly sprinkle chopped turkey bacon over the sprouts.

04 - Roast for 20 to 25 minutes, stirring halfway through, until sprouts are golden and tender and turkey bacon is crispy.

05 - Remove from oven and, if desired, drizzle with balsamic glaze or fresh lemon juice. Serve warm.

01 -

They're crispy on the outside, tender inside, and nobody will believe they're actually good for you.
Turkey bacon adds that smoky flavor without the grease, and it honestly tastes better roasted than pan-fried.
Ready in under 40 minutes, and your kitchen smells incredible the whole time.

02 -

Wet Brussels sprouts won't crisp properly, so pat them dry with a paper towel before tossing with oil.
Stirring halfway through matters more than you'd think, especially the pieces on the edges that brown faster.
The bacon will crisp even more after you pull the pan out, so pull it a shade earlier than you think you should.

03 -

Don't crowd the pan; Brussels sprouts need space to breathe and crisp, not steam together.
If your sprouts are large, cut them into quarters instead of halves so they caramelize faster and cook through evenly.