Roasted Brussels sprouts turkey bacon (Printable)
Crispy Brussels sprouts blended with savory turkey bacon for a healthy, tasty side dish.
# What You'll Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Protein
05 - 4 slices turkey bacon, chopped
→ Aromatics & Extras
06 - 2 cloves garlic, minced
07 - 1 tablespoon balsamic vinegar (optional)
08 - 1 tablespoon grated Parmesan cheese (optional)
# How-To Steps:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
03 - Place the Brussels sprouts cut side down on the prepared baking sheet. Scatter chopped turkey bacon and minced garlic evenly over them.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until sprouts are golden and crisp and bacon is fully cooked.
05 - Optionally drizzle with balsamic vinegar and sprinkle with Parmesan cheese before serving.
# Expert Advice:
01 -
- The texture contrast between crispy bacon and tender, caramelized sprouts feels fancy but takes barely any hands-on time.
- It's naturally low-carb and comes together faster than ordering takeout, which means weeknight wins.
- Roasting brings out a sweetness in Brussels sprouts that makes even skeptics come back for seconds.
02 -
- Don't crowd the pan—I learned this the hard way by trying to fit everything in one layer and ended up with steamed, pale sprouts instead of crispy ones.
- Flipping the sprouts halfway through is genuinely important; it's the difference between unevenly cooked and perfectly caramelized on both sides.
- Turkey bacon cooks faster than regular bacon, so it won't dry out if you scatter it raw at the start; it crisps up beautifully by the time the sprouts are done.
03 -
- If your oven runs cool, bump the temperature up to 230°C (450°F) to make sure you get that deep caramelization and not just gentle browning.
- A handful of crushed walnuts or pecans stirred in at the end adds a texture that makes people ask what the secret ingredient is, and it's honestly that simple.