Roasted Brussels Sprouts Bacon

There's something magical about the moment when Brussels sprouts hit a hot oven and start to blister. I discovered this dish on a Tuesday night when I had nothing but leftover turkey bacon and a bag of sprouts, and honestly, it was one of those happy accidents that became a regular rotation. The kitchen fills with this incredible smoky-sweet smell, and suddenly you understand why people who claim to hate Brussels sprouts just haven't had them roasted.

I made this for my sister's dinner party last fall, and she stood in the kitchen waiting for them to come out of the oven like she was waiting for dessert. She's one of those people who always avoided Brussels sprouts, but something about the golden-brown caramelization and the smell of turkey bacon won her over completely. She's asked me to bring them to every gathering since.

Ingredients

• Brussels sprouts (1 lb, trimmed and halved): Halving them flat-side down is the secret to getting those crispy, caramelized edges that make the whole dish worth making.
• Turkey bacon (4 slices, chopped): It crisps up beautifully and adds a smoky depth without overwhelming the vegetables.
• Olive oil (2 tbsp): Don't skip this or go too light, because it's what creates those golden, crispy edges.
• Kosher salt (1/2 tsp): Season generously since the sprouts will absorb it during roasting.
• Freshly ground black pepper (1/4 tsp): Fresh ground makes a real difference in the final flavor.
• Garlic powder (1/4 tsp, optional): I usually add it because it rounds out the flavor without any extra work.
• Balsamic glaze or fresh lemon juice (1 tbsp, optional): A finishing touch that adds brightness and cuts through the richness beautifully.

Instructions

Get Your Oven Ready:

Preheat to 425°F and line a baking sheet with parchment paper or foil. You want the temperature hot enough to create that magical caramelization.

Coat and Season:

Toss the halved sprouts with olive oil, salt, pepper, and garlic powder in a large bowl, making sure every piece gets coated. This even coating is what transforms them from good to incredible.

Arrange and Top:

Spread the sprouts cut-side down on the baking sheet, then scatter the chopped turkey bacon over them. The cut-side down is crucial because that's where the magic happens in the oven.

Roast Until Golden:

Roast for 20 to 25 minutes, stirring halfway through, until the sprouts are golden brown and tender and the bacon is crispy. You'll know it's done when the edges start to look like they've been kissed by the heat.

Finish and Serve:

Pull them out of the oven, drizzle with balsamic glaze or lemon juice if you're using it, and serve warm while everything is still at its crispiest.

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I'll never forget my nephew trying these for the first time and declaring that Brussels sprouts were actually good, which felt like a small victory in the kitchen. It's one of those dishes that quietly becomes comfort food, something you make when you need dinner to feel a little special without breaking a sweat.

Why This Works So Well

The combination of high heat and that flat cut creates a crispy exterior while the inside stays tender, and the turkey bacon adds just enough savory smokiness to make the whole thing feel indulgent. There's no complexity here, just really good ingredients that know how to work together. It's the kind of side dish that actually steals the show.

Making It Your Own

This recipe is flexible enough to bend to your preferences without losing its soul. I've added toasted sliced almonds for extra crunch, swapped in regular bacon when I had it on hand, and even tried pancetta once when I was feeling fancy. The base is so good that any of these changes just make it feel like a new dish.

Serving Ideas and Pairings

This works beautifully alongside roast chicken, grilled fish, or really any protein that needs a solid vegetable partner. I've served it at weeknight dinners, holiday tables, and casual gatherings, and it always fits right in. It's equally at home next to something elegant or something simple.

• Pair with roast chicken for that classic comfort dinner feeling.
• Serve alongside grilled fish for a lighter but still satisfying meal.
• Make it the star of a vegetable-focused plate if you're leaning into something more plant-forward.

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This is one of those recipes that makes you look like you've got it all figured out in the kitchen, even though it's genuinely effortless. Make it once and it becomes part of your regular rotation.

Recipe FAQs

→ What temperature should I roast the Brussels sprouts?

Preheat your oven to 425°F (220°C) to ensure the sprouts become crispy on the outside while tender inside.

→ Can I use another type of bacon instead of turkey bacon?

Yes, regular bacon, pancetta, or plant-based bacon can be substituted depending on your dietary needs and preference.

→ How do I get the Brussels sprouts extra crispy?

Cutting them in half and placing them cut side down on the baking sheet, along with tossing in olive oil, helps create a golden, crispy texture.

→ Is it necessary to use balsamic glaze or lemon juice at the end?

While optional, finishing with balsamic glaze or a squeeze of fresh lemon juice adds a bright, complementary flavor to the dish.

→ What can I serve alongside this dish?

This side pairs beautifully with roast chicken, grilled fish, or other hearty main courses.