Roasted Brussels Sprouts Turkey Bacon

The smell of bacon hitting a hot skillet will stop anyone in their tracks, but I've learned that roasting it with Brussels sprouts creates something entirely different. The turkey bacon renders its fat right onto the sprouts, turning those little cabbages into golden nuggets with crispy edges. My sister still talks about the time she came over expecting plain vegetables and left asking for the recipe.

Last winter, I made these for a dinner party where two guests swore they hated Brussels sprouts. They went back for seconds before anyone else had served themselves. The key is letting the sprouts get dark and caramelized in spots without crossing into burnt territory.

Ingredients

• Brussels sprouts: Smaller sprouts tend to be sweeter and more tender, so grab those if you spot them at the market
• Turkey bacon: Chopping it into small pieces helps it crisp up faster and distribute more evenly
• Olive oil: Dont be shy with it, the sprouts need that fat to achieve proper caramelization
• Sea salt: Flaky salt adds a nice crunch but regular sea salt works perfectly fine
• Garlic powder: Optional but adds a savory depth that rounds out the smoky bacon flavor
• Parmesan cheese: A finishing touch of nutty, salty goodness that melts slightly over the hot sprouts

Instructions

Preheat your oven:

Crank it to 425°F and line a baking sheet with parchment paper for easy cleanup

Season the sprouts:

Toss them in a bowl with olive oil and all the seasonings until every piece is coated

Arrange and add bacon:

Spread the sprouts in a single layer and scatter the chopped turkey bacon on top

Roast until golden:

Let them cook for 20 to 25 minutes, stirring halfway through, until edges are crispy and caramelized

Finish and serve:

Sprinkle with Parmesan and parsley if you like, and get them to the table while they're hot

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These have become my go-to side for Sunday dinners because they complement everything from roast chicken to grilled salmon. My husband actually requests them now, which says everything.

Make Ahead Magic

You can trim and halve the sprouts up to a day in advance, storing them in a sealed container in the refrigerator. The bacon can also be chopped ahead and kept ready. Just toss everything with oil and seasonings right before roasting.

Perfect Pairings

The smoky, salty flavor profile works beautifully alongside roasted meats or grilled fish. I've also served these alongside a simple pasta dish, and they hold their own as the vegetable star of the plate.

Serving Suggestions

A squeeze of fresh lemon juice right before serving brightens everything and cuts through the richness of the bacon. For a complete meal, try these with roasted chicken or grilled salmon. If you're serving a crowd, consider doubling the recipe because they disappear quickly.

• Transfer to a platter family style for a casual dinner presentation
• Keep extra Parmesan at the table for guests who want an extra salty kick
• Serve immediately while the turkey bacon is still crispy

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Simple sides like these remind me why I fell in love with cooking in the first place. Sometimes the most humble ingredients, treated with a little care, become the things people remember most.

Recipe FAQs

→ How do I get the Brussels sprouts crispy when roasting?

Ensure the sprouts are dry and tossed evenly with olive oil before roasting at high heat (425°F). Stirring halfway helps achieve an even caramelization and crispiness.

→ Can I use regular bacon instead of turkey bacon?

Yes, regular bacon can be substituted, though it may add more fat and slightly alter the flavor profile.

→ What can I add for extra flavor?

A squeeze of fresh lemon juice before serving brightens the dish and enhances the savory notes.

→ Is this dish suitable for gluten-free diets?

Yes, as long as the turkey bacon and other ingredients are certified gluten-free.

→ Can I prepare this ahead of time?

It is best enjoyed fresh out of the oven, but you can roast the sprouts in advance and reheat gently before serving.