Roasted Brussels sprouts turkey bacon

There's something about the smell of roasted Brussels sprouts hitting the kitchen that makes everything feel intentional, even on a Tuesday night when I'm just throwing together dinner. I discovered this particular combination one autumn when turkey bacon was on sale and I had a bag of sprouts that needed using up, and somehow the salty, smoky meat against those caramelized vegetables felt like it was meant to be. My partner walked in halfway through roasting and asked what smelled so good, and I realized I'd stumbled onto something I'd be making again and again.

I made this for my in-laws during a holiday dinner last year, and my mother-in-law actually asked for the recipe, which felt like the highest compliment I could receive. She returned the favor by making it alongside her prime rib, and we discovered it pairs just as beautifully with beef as it does with chicken. That moment—when someone you've been trying to impress with your cooking asks for your recipe—that's when you know something is genuinely good.

Ingredients

• Brussels sprouts: Buy them firm and tight, and trim that stem end cleanly so the leaves can separate and crisp up in the heat. Halving them flat side down lets that cut surface caramelize into something almost candy-like.
• Olive oil: Don't skimp here; good olive oil makes a real difference in how the sprouts brown and taste at the end.
• Kosher salt and black pepper: Season generously upfront, and use freshly ground pepper if you can—it tastes sharper and fresher than pre-ground.
• Turkey bacon: Chop it before roasting so the pieces crisp up evenly rather than clumping together, and the flavors get distributed throughout.
• Garlic: Minced fine so it melts into the oil and coats every surface of the pan, giving you bursts of flavor in almost every bite.
• Balsamic vinegar: A splash at the end adds brightness and pulls all the flavors together; it's optional but honestly makes the difference between good and memorable.
• Parmesan cheese: A light grating over the top adds richness and umami without overwhelming the dish; freshly grated tastes infinitely better than the pre-shredded stuff.

Instructions

Heat your oven and prep the pan:

Get the oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless. A screaming hot oven is what gives you that golden, crispy exterior.

Coat the Brussels sprouts:

In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until every piece is glossy and coated. This is where the seasoning happens, so don't be shy.

Arrange and scatter:

Spread the sprouts cut side down on the baking sheet in a single layer—don't crowd them or they'll steam instead of roast. Scatter the chopped turkey bacon and minced garlic over everything.

Roast until golden:

Slide into the oven and roast for 20–25 minutes, stirring once halfway through so the ones on the bottom don't burn and the ones on top brown evenly. You'll know it's done when the sprouts are deep golden and a fork pierces the flesh easily, and the bacon edges are dark and crispy.

Finish with brightness:

Pull it all out and drizzle with balsamic vinegar if you're using it, then scatter Parmesan over the top while everything is still warm so the cheese melts slightly into the crevices.

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My seven-year-old nephew, who claims to hate vegetables with the absolute certainty only children can muster, ate three heaping spoonfuls of these last Sunday and didn't even notice they were Brussels sprouts. Watching him go back for more while insisting they were "crispy and salty, like good food should be" reminded me that good cooking is often just about bringing out what's already there and letting people taste it the way it deserves to be tasted.

Making It Your Own

This recipe is a foundation you can play with depending on what you have or what sounds good. Swap the turkey bacon for regular bacon if that's what's in your fridge, though you might need an extra minute or two since it tends to be thicker. Smoked paprika scattered over the top adds a depth that plays beautifully with the bacon, and a squeeze of fresh lemon juice right before serving brightens everything up if you want less sweetness from the balsamic.

Timing and Make-Ahead Options

The beauty of this recipe is that it comes together quickly, but you can prep ahead if you're cooking for a crowd. Trim and halve your Brussels sprouts the morning of, store them in a container in the fridge, and chop your bacon whenever you get a chance. On roasting day, it's just a matter of tossing, spreading, and waiting while your oven does the work.

Pairing and Serving

I've served this alongside everything from a simple roast chicken to grilled salmon to Thanksgiving turkey, and it holds its own every single time. It's substantial enough to feel like more than a side dish but light enough that it doesn't weigh you down. The way the crispy sprouts and bacon play against whatever protein you're serving makes the whole meal feel more thoughtful.

• Roast chicken or turkey: the savory crisp echoes the bird's skin beautifully.
• Grilled salmon or fish: the earthiness of the sprouts and salt of the bacon balance the richness of the fish.
• Beef or pork: pair it with a simple pan sauce and you've got something restaurant-quality in your own kitchen.

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This dish has become one of my go-to moves because it feels effortless to make but tastes like you spent all afternoon on it. That's the kind of recipe worth keeping close.

Common Questions

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

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

→ Can I substitute turkey bacon with other types of bacon?

Yes, regular bacon can be used, but cooking times may need adjustment to achieve the desired crispiness.

→ How can I add extra crunch to this dish?

Adding chopped toasted nuts before serving enhances texture and adds a delightful crunch.

→ What temperature should the oven be for roasting?

Preheat the oven to 220°C (425°F) for optimal roasting results.

→ Are there any optional ingredients to enhance flavor?

Drizzling balsamic vinegar and sprinkling grated Parmesan cheese before serving adds tangy and cheesy notes.