Roasted Brussels Sprouts Bacon

There's something almost magical about the moment when Brussels sprouts hit a hot oven and start transforming—their edges curling into crispy brown petals while the turkey bacon sizzles alongside them. I discovered this combination on a weeknight when I was tired of the same roasted vegetables, and something about the smoky, salty bacon paired with those caramelized sprouts just clicked. Now it's become the side dish I reach for when I want something that feels a little special without any fuss, and honestly, it's hard to stop eating them straight off the baking sheet.

I made this for my sister who swears she doesn't like Brussels sprouts, and watching her face when she tried one was worth it—she went back for thirds. That's when I knew this recipe was actually special, not just delicious, but the kind of dish that changes minds at the dinner table.

Ingredients

• Brussels sprouts: Look for ones that feel firm and have tight leaves—they'll crisp up better in the oven, and halving them gives you those beautiful flat surfaces that turn golden and caramelized.
• Turkey bacon: This is what makes the dish sing; choose a brand you like since the flavor really shines through, and chopping it into small pieces means it distributes throughout and gets wonderfully crispy.
• Olive oil: Use enough to coat everything evenly—the oil is what creates that crispy exterior, so don't be shy with it.
• Kosher salt and black pepper: These basics let the natural flavors come through, and freshly ground pepper makes a real difference in taste.
• Garlic powder: Optional, but it adds an extra savory layer that makes the whole dish more complex without being overwhelming.
• Balsamic glaze or lemon juice: A finishing drizzle adds brightness and cuts through the richness—pick whichever matches your mood.

Instructions

Heat your oven and prep your pan:

Set the oven to 425°F and line your baking sheet with parchment paper or foil—this prevents sticking and makes cleanup almost effortless. The high heat is key; it's what creates those crispy, caramelized edges.

Coat the sprouts evenly:

Toss the halved Brussels sprouts in a bowl with olive oil, salt, pepper, and garlic powder until every piece is glistening. This is where attention to detail pays off—uneven coating means uneven crisping.

Arrange cut-side down:

Spread them on the baking sheet with the flat side touching the pan, then scatter the chopped turkey bacon over top. The cut side down is the secret to getting them golden and crispy rather than just roasted.

Roast and stir:

Roast for 20 to 25 minutes, stirring halfway through so everything browns evenly. You'll know they're done when the sprouts are golden brown and the bacon is crispy—trust your eyes and nose here.

Finish and serve:

Pull them from the oven, drizzle with balsamic glaze or squeeze of fresh lemon juice if you'd like, and serve while they're still warm. This final touch brightens the whole dish.

Save

There was this one Sunday dinner where I made this for a table of eight people, and it was gone before the main course even finished cooking. That's when I realized this little side dish had somehow become the star of the meal, and now it shows up at nearly every gathering I host.

Timing and Temperature Matter

The 425°F oven temperature isn't random—it's hot enough to create that crispy, caramelized exterior without drying out the insides. I learned this after trying lower temperatures, which just left the sprouts soft and pale. The 20 to 25 minute window is generous enough to account for different oven personalities, so watch for that golden-brown color as your real guide rather than strictly timing it.

Why the Turkey Bacon Wins

Turkey bacon gets a bad rap sometimes, but when it roasts alongside these sprouts, something special happens—the smoky, salty flavor infuses throughout the vegetables, and the bacon pieces crisp up in a way that regular bacon sometimes can't. I've tested this with both, and the turkey bacon's leaner texture actually works better here, staying crispy longer and never getting greasy or overwhelming.

Variations and Substitutions

This recipe is actually your foundation for playing around—I've made it with regular bacon when that's what I had on hand, and it's just as good, though richer. Pancetta adds an Italian vibe, and I've even tried crispy prosciutto for fancier dinners. If you want to keep it plant-based, a good vegan bacon alternative works, though you might want to cook it separately and add it at the end so it stays crunchy.

• A handful of toasted sliced almonds scattered on top adds crunch and makes it feel more elegant without changing the core of the dish.
• Add a tablespoon of parmesan cheese right after roasting for richness, or finish with a squeeze of fresh lime instead of lemon for a different brightness.
• If you have any fresh herbs like thyme or rosemary, scatter them in before roasting for an extra layer of flavor that feels totally natural.

Save

This dish has become one of those recipes I make without thinking now, the kind that shows up because it's easy and people genuinely love it. It's proof that sometimes the best meals aren't complicated—they're just honest, well-executed, and made with something smoky and delicious stirred in.

Recipe FAQs

→ How do you achieve crispy Brussels sprouts?

Roast halved Brussels sprouts cut side down at high heat (425°F/220°C) to maximize caramelization and crispiness.

→ Can turkey bacon be substituted?

Yes, regular bacon, pancetta, or plant-based alternatives work well to provide similar smoky flavor and texture.

→ What seasoning enhances the flavor?

Olive oil, kosher salt, black pepper, and optional garlic powder coat the sprouts and bacon for balanced taste.

→ Is balsamic glaze necessary?

It’s optional but adds a pleasant tangy sweetness that complements the savory elements.

→ What dishes pair well with this side?

This side enhances grilled fish, roast chicken, or other hearty proteins with its crispy, smoky profile.