Roasted Brussels Sprouts Bacon

There's something almost magical about watching Brussels sprouts transform in a hot oven—they go from looking like tiny green cabbages to something genuinely craveable. I discovered this version one weeknight when I was tired of the same vegetable rotation and decided to throw bacon into the mix out of sheer curiosity. The turkey bacon added this smoky, salty edge that made the whole dish feel less like healthy eating and more like an indulgence.

My neighbor stopped by just as the smell was pouring out of my kitchen—that combination of roasted vegetables and smoky meat hitting the hallway—and ended up staying for dinner without an invitation. She kept saying she'd never had Brussels sprouts like this, and I realized it wasn't anything fancy; it was just the honest simplicity of good ingredients treated with respect that made the difference.

Ingredients

• Brussels sprouts: Look for ones that are bright green and firm; avoid any that feel soft or have yellow leaves, and trimming the stem and removing the outer leaves keeps only the best parts.
• Turkey bacon: Choose a quality brand with minimal additives since it's a small quantity doing big flavor work; regular bacon works just as well if that's what you have.
• Olive oil: Don't skip this or use a substitute here—the oil helps the sprouts get those crispy, caramelized edges that make the whole dish work.
• Kosher salt and black pepper: Freshly ground pepper makes a real difference; if you only have pre-ground, use less since it's more potent.
• Garlic powder: Optional but genuinely worth including if you have it; it adds a subtle depth without any extra work.
• Balsamic glaze or lemon juice: Either one brightens the finish—pick whichever mood you're in, or taste and decide once everything is roasted.

Instructions

Set your oven and prepare:

Preheat to 425°F and line a baking sheet with parchment paper or foil; this prevents sticking and makes cleanup almost nonexistent. The high heat is what creates those golden, crispy edges you're after.

Coat the sprouts evenly:

Toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder in a large bowl until every piece gets a light coating—this is where even distribution matters because bare sprouts will brown differently. Don't be timid with the oil; it's what makes the magic happen.

Arrange for maximum crispiness:

Spread the sprouts cut side down on the prepared baking sheet and scatter the chopped turkey bacon over top. The cut side against the hot pan is what creates that beautiful caramelization you're after.

Roast and stir halfway:

Roast for 20–25 minutes, stirring the sprouts and bacon together halfway through so everything crisps evenly. You'll know they're done when the sprouts are tender inside and have dark, crispy edges and the bacon smells irresistible.

Finish and serve:

Drizzle with balsamic glaze or a squeeze of fresh lemon juice if you want that brightness, though they're excellent plain too. Serve while they're still warm so the texture stays crispy.

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I made this for a small dinner party once and realized halfway through the meal that nobody was talking much—they were just focused on eating. That's when I knew this simple recipe had struck the right balance between healthy and genuinely delicious.

Why This Works as a Side

Brussels sprouts have a natural sweetness that deepens when they're roasted, and the high heat caramelizes that sweetness into something almost nutty and rich. Add turkey bacon to the equation and you've got layers of flavor that feel complete on their own, which means this side dish doesn't need anything fancy to shine alongside simple roast chicken, grilled fish, or even a good steak.

Making It Your Own

The beauty of this recipe is how forgiving it is—swap turkey bacon for regular bacon or crispy prosciutto if that's what you have, or skip it entirely for a vegetarian version. A handful of toasted sliced almonds adds textural depth if you want something extra, and the finish can be balsamic, lemon, or even a light drizzle of hot honey depending on the meal you're building around it.

Storage and Reheating

Roasted Brussels sprouts are best eaten the same day, but leftovers keep for a few days in the refrigerator. Reheat them in a 350°F oven for about 10 minutes to restore the crispy texture, or toss them into salads and grain bowls where a little softness doesn't matter.

• If you're planning ahead, prep the Brussels sprouts the night before and store them trimmed and halved in a sealed container.
• Cook the turkey bacon separately and add it just before roasting for maximum crispiness, or add it partway through if you prefer it a bit chewier.
• This dish is naturally gluten-free and low-carb, making it a reliably good choice for different dietary preferences without needing to modify anything.

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This is the kind of recipe that quietly becomes part of your regular rotation because it works, tastes good, and requires almost no thinking once you've made it once. That's the best kind of cooking.

Recipe FAQs

→ How do you achieve crispy Brussels sprouts?

Roasting the sprouts cut side down at 425°F ensures a caramelized, crispy surface while keeping the interior tender.

→ Can I substitute turkey bacon with other ingredients?

Yes, regular bacon, pancetta, or even plant-based bacon alternatives work well to add smoky flavor and crunch.

→ Is it necessary to use balsamic glaze or lemon juice?

These finishing touches add a tangy contrast that brightens the roasted flavors but can be omitted if preferred.

→ What oil works best for roasting?

Olive oil is ideal for its flavor and roasting properties, helping to evenly crisp the Brussels sprouts.

→ Can I prepare this dish ahead of time?

Yes, you can prep the Brussels sprouts and bacon mixture in advance and roast just before serving for freshness.