Roasted Brussels Sprouts Bacon

I used to push Brussels sprouts around my plate as a kid, convinced they were the enemy. Then one chilly November evening, I tossed halved sprouts with olive oil and turkey bacon, roasted them until they turned golden and crispy, and everything changed. The smell alone—smoky, caramelized, irresistible—made me forget every childhood grudge. Now they're the side dish I crave most.

The first time I made this for a weeknight dinner, my partner wandered into the kitchen halfway through roasting, drawn by the smell. We stood by the oven, stealing crispy pieces straight from the pan before they even made it to the table. It became our little ritual, a shared moment of warmth and anticipation that turned a simple side into something we looked forward to every week.

Ingredients

• Brussels sprouts: Trim the stems and halve them so the cut sides caramelize beautifully against the pan, creating those irresistible crispy edges.
• Turkey bacon: Chopped into small pieces, it crisps up alongside the sprouts and infuses everything with a smoky, savory flavor that feels indulgent without the guilt.
• Olive oil: Just enough to coat each sprout evenly, helping them roast to golden perfection and keeping them from drying out.
• Kosher salt: Brings out the natural sweetness of the sprouts and balances the smoky bacon.
• Black pepper: Freshly ground adds a gentle heat and depth that makes every bite more interesting.
• Garlic powder: Optional but worth it, lending a subtle savory note that ties everything together.
• Balsamic glaze or lemon juice: A finishing drizzle brightens the dish with tangy sweetness or citrus zing, your choice.

Instructions

Preheat and prep:

Set your oven to 425°F and line a baking sheet with parchment or foil. This high heat is the secret to crispy, caramelized sprouts.

Toss and season:

In a large bowl, coat the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder if using. Make sure every piece glistens.

Arrange for crispiness:

Spread the sprouts cut side down on the baking sheet in a single layer, then scatter the chopped turkey bacon over the top. Cut side down is key for maximum caramelization.

Roast and stir:

Roast for 20 to 25 minutes, stirring halfway through so everything crisps evenly. You'll know they're ready when the edges are golden and the bacon is crispy.

Finish and serve:

Remove from the oven and drizzle with balsamic glaze or a squeeze of lemon juice if you like. Serve warm and watch them disappear.

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One Thanksgiving, I served these alongside roast turkey and watched my niece—who swore she hated vegetables—reach for seconds without prompting. Her mom looked at me in disbelief, and I just smiled, knowing I'd cracked the code. These sprouts have a way of turning skeptics into believers, one crispy, smoky bite at a time.

Variations to Try

Swap turkey bacon for regular bacon if you want richer flavor, or try pancetta for an Italian twist. For a plant based version, use vegan bacon or skip the meat entirely and add a handful of toasted sliced almonds at the end for crunch. A drizzle of maple syrup mixed with balsamic glaze before roasting creates a sweet and savory glaze that caramelizes beautifully.

Pairing Suggestions

These sprouts shine alongside roast chicken, grilled salmon, or even a simple weeknight steak. I've served them with mashed potatoes and gravy for a cozy dinner, and they held their own next to holiday ham. They're versatile enough to dress up or down, fitting in at both casual suppers and festive gatherings.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat them in a hot oven or air fryer to bring back the crispiness, as the microwave will make them soggy. I've even tossed cold leftovers into a salad the next day, and they were delicious.

• Store cooled sprouts in a sealed container to maintain freshness.
• Reheat at 400°F for about 5 minutes to restore the crispy texture.
• Add them to grain bowls or salads for an easy lunch repurpose.

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This dish taught me that sometimes the simplest ingredients, treated with a little care and high heat, create the most memorable flavors. I hope it becomes a favorite at your table, too.

Questions & Answers About the Recipe

→ How do I ensure Brussels sprouts get crispy when roasting?

Cutting sprouts in half and placing them cut side down on a hot baking sheet helps achieve maximum crispiness. Tossing them evenly with olive oil and seasoning also aids in browning.

→ Can I substitute turkey bacon with another meat?

Yes, options like regular bacon, pancetta, or plant-based bacon can be used to provide a smoky flavor while accommodating dietary preferences.

→ What is the ideal oven temperature for roasting?

Preheating the oven to 425°F (220°C) ensures the Brussels sprouts cook evenly and brown nicely while the bacon crisps up.

→ Is it necessary to add balsamic glaze or lemon juice?

These finishing touches are optional but add a pleasant tang and depth that complement the roasted flavors well.

→ Can I prepare this dish ahead of time?

While best served fresh and warm, you can roast the sprouts and bacon ahead, then reheat briefly before serving to retain some crispiness.