Roasted Brussels Sprouts Turkey Bacon

I started making this on weeknights when I needed something fast that didn't taste like an afterthought. The smell of garlic hitting hot olive oil always makes the kitchen feel alive, and the way turkey bacon crisps up alongside caramelized Brussels sprouts turned what I used to think of as boring vegetables into something I actually craved.

The first time I brought this to a potluck, someone who swore they hated Brussels sprouts came back for seconds. That moment taught me that a little char, some good fat, and a squeeze of lemon can change minds.

Ingredients

• Brussels sprouts: Look for firm, bright green ones without yellowing leaves, and don't skip halving them because the flat side is what gets golden and caramelized in the oven.
• Olive oil: Use enough to coat everything lightly so the sprouts roast instead of steam, and don't be tempted to skimp or they'll turn out dry.
• Garlic: Fresh minced garlic adds a sharp sweetness that mellows as it roasts, and I've learned to toss it with the oil instead of sprinkling it on top so it doesn't burn.
• Turkey bacon: It crisps up beautifully and adds a smoky, savory note without overwhelming the vegetables, and chopping it into small pieces means every bite gets a little hit of flavor.
• Salt, black pepper, smoked paprika: The smoked paprika is optional but I never skip it because it deepens the roasted flavor and makes the whole dish smell incredible.
• Lemon juice: A tablespoon at the end brightens everything up and cuts through the richness, so don't add it before roasting or it'll lose its punch.
• Fresh parsley: This is just for color and a tiny bit of freshness, so if you don't have it, don't worry.

Instructions

Get the oven ready:

Preheat to 220°C (425°F) and line your baking sheet with parchment paper so nothing sticks. I used to skip the parchment and regretted it every time when I had to scrub burnt bits off the pan.

Toss everything together:

In a large bowl, mix the halved Brussels sprouts with olive oil, minced garlic, salt, pepper, and smoked paprika until every piece is coated. The smell of raw garlic mixing with olive oil is when I know something good is about to happen.

Arrange and scatter:

Spread the Brussels sprouts in a single layer on the baking sheet, cut side down if you can manage it, then scatter the chopped turkey bacon over the top. Crowding the pan will steam them instead of roasting, so give them space.

Roast and stir:

Roast for 20 to 25 minutes, stirring once halfway through so everything browns evenly. You'll know they're done when the edges are deeply golden and the bacon is crisp.

Finish with brightness:

Pull the pan from the oven, drizzle the lemon juice over everything, and sprinkle with parsley if you have it. Serve hot, straight from the pan if you're feeling casual.

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I made this for my brother who claimed he only liked vegetables if they were fried beyond recognition. He ate his whole serving without complaint, then asked if there was more. Sometimes the best compliment is just a clean plate.

What to Serve It With

This pairs beautifully with roast chicken, grilled fish, or even a simple piece of pan seared salmon. I've also eaten it alongside scrambled eggs for a savory breakfast that felt a little fancy without any extra effort.

How to Store Leftovers

Leftovers keep in the fridge for up to three days in an airtight container. Reheat them in a hot oven or skillet to bring back some of the crispness, because the microwave will make them sad and soggy.

Small Changes That Work

If you want a richer flavor, swap the turkey bacon for regular bacon and adjust the salt since bacon can be salty on its own. A sprinkle of grated Parmesan right before serving adds a nutty, salty finish that makes this feel a little more special.

• Try adding a drizzle of balsamic vinegar along with the lemon juice for a sweet and tangy twist.
• Toss in some toasted pine nuts or slivered almonds at the end for extra crunch and richness.
• If you like heat, throw in a pinch of red pepper flakes with the garlic before roasting.

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This is one of those recipes that proves vegetables don't have to be boring or virtuous to be good for you. Make it once and it'll become the side dish you reach for without thinking.

Recipe FAQs

→ What is the best way to prepare Brussels sprouts for roasting?

Trim the ends and halve the Brussels sprouts to ensure even roasting and crispiness.

→ Can I substitute turkey bacon with other meats?

Yes, regular bacon or pancetta can be used for a richer flavor, adjusting cooking times as needed.

→ How does lemon juice enhance this dish?

Lemon juice adds a bright, fresh acidity that balances the savory and smoky flavors.

→ Is smoked paprika necessary for the flavor profile?

Smoked paprika is optional but adds a subtle smoky depth that complements the bacon's savoriness.

→ What dishes pair well with this side?

This side pairs beautifully with roasted chicken, grilled fish, or other hearty mains.

→ How can I ensure the turkey bacon becomes crispy?

Spread it evenly over the sprouts and roast at high heat, stirring once halfway through cooking.