Roasted Brussels Sprouts Bacon (Printable)

Crispy Brussels sprouts combined with smoky turkey bacon for a savory and healthy side.

# What goes in:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Meats

02 - 4 slices turkey bacon, chopped

→ Oils & Seasonings

03 - 2 tbsp olive oil
04 - ½ tsp kosher salt
05 - ¼ tsp freshly ground black pepper
06 - ¼ tsp garlic powder (optional)

→ Finish (Optional)

07 - 1 tbsp balsamic glaze or fresh lemon juice

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper or foil.
02 - In a large bowl, toss halved Brussels sprouts with olive oil, kosher salt, black pepper, and garlic powder if using, ensuring even coating.
03 - Spread Brussels sprouts cut side down on prepared sheet and evenly sprinkle chopped turkey bacon over them.
04 - Roast for 20–25 minutes, stirring halfway, until sprouts are golden and tender and turkey bacon is crisp.
05 - Remove from oven; if desired, drizzle with balsamic glaze or fresh lemon juice. Serve warm.

# Expert Advice:

01 -
  • The sprouts get impossibly crispy on the outside while staying tender inside, and the turkey bacon adds a salty, smoky punch that makes people ask for seconds.
  • It comes together in less than 40 minutes with just a handful of ingredients, so you can make it on a busy weeknight without stress.
  • Works perfectly as a side to almost anything, or honestly, as a snack you keep sneaking bites of while dinner cooks.
02 -
  • Don't flip the Brussels sprouts right away—let that cut side sit on the hot pan for a good 10 minutes before stirring so the flat surface can develop color and crispy texture.
  • Check your turkey bacon brand for quality; some cheaper versions get rubbery instead of crispy, so finding one you like makes a huge difference in the final result.
  • If your sprouts seem dry after roasting, you didn't use enough oil—this recipe needs a proper coating to hit its potential.
03 -
  • Buy Brussels sprouts that are roughly the same size so they roast evenly—larger ones sometimes need a couple extra minutes while tiny ones get overdone.
  • Pat the Brussels sprouts dry before tossing with oil; any moisture makes them steam instead of crisp, and you want that golden crust.
  • Make this ahead and reheat it in a 350°F oven for 5 to 10 minutes to crisp everything back up—it reheats beautifully and actually tastes even better the next day.

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