Roasted Brussels Sprouts Bacon

There's something about the smell of Brussels sprouts hitting a hot oven that makes me feel like I'm actually cooking something worthwhile. I discovered this particular combination on a random Tuesday night when I had half a pound of sprouts, some turkey bacon in the fridge, and absolutely no patience for anything complicated. Thirty-five minutes later, I had something so crispy and savory that I've made it at least a dozen times since.

I made this for my sister's dinner party last spring, and she asked for the recipe before we'd even finished eating. That moment when someone you cook for actually wants to know what you did—that's what keeps me coming back to this one.

Ingredients

• Brussels sprouts (500 g or 1 lb), trimmed and halved: The halves expose more surface area for that crucial caramelization, so don't skip cutting them.
• Olive oil (2 tbsp): This is what makes everything golden and crispy, so don't go light on it.
• Kosher salt (1/2 tsp): Kosher salt has larger crystals and distributes more evenly than table salt.
• Freshly ground black pepper (1/4 tsp): Fresh pepper tastes entirely different from the pre-ground stuff; trust me on this.
• Turkey bacon (4 slices), chopped: It renders faster than regular bacon and won't overpower the sprouts.
• Garlic (2 cloves), minced: The garlic browns right alongside everything else and becomes almost sweet.
• Balsamic vinegar (1 tbsp, optional): A final drizzle adds brightness and cuts through the richness beautifully.
• Parmesan cheese (1 tbsp grated, optional): A small amount creates little crispy, salty pockets throughout the pan.

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper. This temperature is hot enough to get real browning without burning anything.

Coat the sprouts evenly:

Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl until every piece glistens. You want them glossy, not just lightly coated.

Arrange and scatter:

Spread the Brussels sprouts cut side down on the baking sheet for maximum contact with the heat. Scatter the chopped turkey bacon and minced garlic over everything.

Roast until golden:

Roast for 20 to 25 minutes, stirring once halfway through. The sprouts should be deeply golden and crisp at the edges, and the bacon should be cooked through.

Finish if desired:

Drizzle with balsamic vinegar and sprinkle with Parmesan cheese right before serving for extra flavor and texture.

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The first time someone went back for seconds of the Brussels sprouts instead of the main dish, I realized I'd stumbled onto something special. It was such a small moment, but it felt like proof that this recipe worked.

Why This Became a Weeknight Favorite

There's barely any prep work, and while it roasts you can handle everything else on the stovetop. The whole thing takes 35 minutes from start to finish, which fits perfectly into any evening schedule.

Making It Your Own

This recipe is forgiving enough to adapt based on what you have. I've added toasted walnuts for extra crunch, swapped regular bacon when turkey bacon wasn't available, and once even threw in some fresh thyme from the garden.

Pairing and Storage

These sprouts shine alongside roast chicken, salmon, or even a simple grilled steak. Leftovers keep well in the refrigerator for about three days, though they're rarely around that long.

• Cold roasted Brussels sprouts work surprisingly well tossed into salads the next day.
• Reheat gently in a 180°C (350°F) oven for about five minutes to restore some of the crispness.
• Make a double batch if you're feeding more than four people, because this disappears fast.

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This is the kind of side dish that restores faith in roasted vegetables. Make it once and you'll understand why it's become such a regular in my kitchen.

Recipe FAQs

→ How should Brussels sprouts be prepared for even roasting?

Trim and halve the Brussels sprouts to ensure they roast evenly, allowing the edges to crisp while the centers remain tender.

→ Can I use regular bacon instead of turkey bacon?

Yes, regular bacon can be used as a substitute, but monitor cooking time as it may render more fat and cook faster.

→ What is the purpose of tossing sprouts in olive oil before roasting?

Coating sprouts in olive oil helps them brown nicely while preventing sticking and preserving moisture inside.

→ When should garlic be added during roasting?

Minced garlic should be scattered over the sprouts before roasting to mellow its flavor and add aromatic depth.

→ Are balsamic vinegar and Parmesan necessary?

Both are optional but add a pleasant tang and richness, enhancing the overall flavor profile of the dish.

→ What tools are needed for preparation?

A baking sheet, mixing bowl, chef's knife, and cutting board are sufficient to prepare this dish efficiently.