Roasted Brussels Sprouts Bacon (Printable)

Crispy Brussels sprouts combined with smoky turkey bacon for a flavorful, healthy side.

# What You'll Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Meats

02 - 4 slices turkey bacon, chopped

→ Oils & Seasonings

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)

→ Finish (optional)

07 - 1 tablespoon balsamic glaze or fresh lemon juice

# How-To Steps:

01 - Set the oven to 425°F and prepare a baking sheet by lining it with parchment paper or foil.
02 - In a large mixing bowl, toss Brussels sprouts with olive oil, kosher salt, black pepper, and garlic powder if using, ensuring even coverage.
03 - Spread the Brussels sprouts cut side down on the prepared baking sheet; evenly distribute the chopped turkey bacon over them.
04 - Roast for 20 to 25 minutes, stirring once 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.

# Expert Tips:

01 -
  • Ready in under 40 minutes, making it perfect for busy weeknights when you want something that feels substantial.
  • Turkey bacon gives you that crispy, savory satisfaction without the heaviness of regular bacon.
  • The caramelized edges get so crunchy and golden that even people who claim they dislike Brussels sprouts find themselves reaching for seconds.
02 -
  • Don't stir the sprouts too early or too often—letting them sit cut side down for the first half of cooking is what builds those caramelized, crispy edges.
  • If your sprouts are releasing a lot of liquid halfway through, it's fine to drain the pan slightly or continue cooking uncovered; excess moisture prevents browning.
03 -
  • Pat the Brussels sprouts dry with a clean kitchen towel before tossing with oil—any excess moisture will create steam and prevent browning.
  • Don't crowd the baking sheet; if your pieces are piled on top of each other, they'll steam instead of roast, so use two sheets if needed or work in batches.

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