Roasted Brussels Sprouts Turkey Bacon (Printable Format)
Crispy Brussels sprouts with smoky turkey bacon, garlic, and lemon for a flavorful side dish.
# What You Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
→ Meats
04 - 4 slices turkey bacon, chopped
→ Seasonings
05 - ½ teaspoon salt
06 - ¼ teaspoon freshly ground black pepper
07 - ½ teaspoon smoked paprika (optional)
→ Finishings
08 - 1 tablespoon fresh lemon juice
09 - 1 tablespoon chopped fresh parsley (optional)
# How-To Steps:
01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine Brussels sprouts, olive oil, minced garlic, salt, black pepper, and smoked paprika if using. Toss until evenly coated.
03 - Spread the Brussels sprouts in a single layer on the prepared baking sheet. Distribute chopped turkey bacon evenly over the top.
04 - Place the baking sheet in the oven and roast for 20 to 25 minutes, stirring once halfway through, until sprouts are golden and turkey bacon is crisp.
05 - Remove from oven, drizzle with fresh lemon juice, and sprinkle chopped parsley if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- It turns skeptics into Brussels sprouts believers with crispy edges and smoky bacon.
- Everything roasts on one sheet, so cleanup is nearly nonexistent.
- The lemon juice at the end brightens everything and makes it taste restaurant fancy.
02 -
- Do not crowd the pan or the sprouts will steam instead of roast, and you will lose that crispy caramelization.
- Stir halfway through so the bacon does not burn and the sprouts brown evenly on all sides.
- Add the lemon juice after roasting, not before, or it will make everything soggy.
03 -
- Trim the stems but leave enough so the leaves stay attached, loose leaves will burn.
- Use a rimmed baking sheet so the oil does not drip and smoke up your oven.
- Taste a sprout before serving and adjust with more salt, lemon, or pepper as needed.