Roasted Brussels Sprouts Bacon (Printable)

Crispy Brussels sprouts tossed with turkey bacon and olive oil, roasted to golden perfection.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Meats

02 - 4 slices turkey bacon, chopped

→ Oils & Seasonings

03 - 2 tbsp olive oil
04 - 1/2 tsp kosher salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/4 tsp garlic powder (optional)

→ Finish (optional)

07 - 1 tbsp balsamic glaze or fresh lemon juice

# How To Make It:

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

# Tips from dashanddishes:

01 -
  • It's proof that healthy food doesn't have to taste boring, especially when turkey bacon gets involved.
  • The whole thing comes together in under 40 minutes, and most of that is hands-off oven time.
  • You get crispy edges, tender insides, and that savory-smoky thing that makes people ask for seconds.
02 -
  • Don't crowd the pan or flip them around too much in the first 10 minutes, because the flat side needs uninterrupted heat to crisp up properly.
  • Turkey bacon crisps faster than regular bacon, so if you swap them out, add a few minutes to the cooking time and keep an eye on it.
  • The balsamic or lemon is optional but genuinely transforms the dish, adding a brightness that balances the richness of the bacon.
03 -
  • Keep the oven temperature steady at 425°F, because any cooler and you'll miss out on that crispy-edge magic.
  • If your sprouts are particularly large, quarter them instead of halving so everything cooks evenly and crisps up beautifully.

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