Roasted Brussels Sprouts Turkey Bacon

I used to push Brussels sprouts around my plate as a kid, but everything changed one chilly November evening when I tossed them with bacon and let the oven work its magic. The caramelized edges and smoky crunch turned skepticism into obsession. Now this dish shows up at nearly every gathering, and even the pickiest eaters ask for seconds.

I made this for a potluck once and watched someone who claimed to hate Brussels sprouts go back for thirds. She stood by the dish with her fork, guarding it from others and laughing at herself. That moment reminded me how a simple roast can change minds and spark conversations around the table.

Ingredients

• Brussels sprouts: Look for firm, bright green sprouts without yellowing leaves, and trim the stems so they sit flat and roast evenly.
• Turkey bacon: Chopping it into bite-sized pieces helps it crisp up beautifully and distributes that smoky flavor throughout the pan.
• Olive oil: This coats every surface and encourages those golden, caramelized edges that make roasted vegetables irresistible.
• Sea salt and black pepper: Simple seasoning lets the natural sweetness of the sprouts shine through without competing flavors.
• Garlic powder: A hint of garlic adds warmth and depth without overpowering the dish.
• Red onion: Slicing it thin allows it to soften and sweeten in the oven, adding gentle color and a touch of sweetness.
• Balsamic glaze: A final drizzle brings a glossy finish and a sweet-tart note that ties everything together.

Instructions

Prep the oven and pan:

Heat your oven to 425°F and line a large baking sheet with parchment paper so nothing sticks. This high heat is key for getting those crispy, caramelized edges.

Season the vegetables:

Toss the halved Brussels sprouts and sliced onion in a big bowl with olive oil, salt, pepper, and garlic powder until every piece glistens. Your hands work best here for even coating.

Arrange and top:

Spread everything in a single layer on the baking sheet, making sure the flat sides of the sprouts face down for maximum browning. Scatter the chopped turkey bacon over the top so it crisps as it roasts.

Roast and stir:

Slide the pan into the oven and roast for 20 to 25 minutes, giving everything a good stir halfway through so the bacon gets evenly crispy and the sprouts turn golden. The smell will fill your kitchen and make everyone wander in asking whats for dinner.

Finish and serve:

Drizzle with balsamic glaze if you like a sweet-tangy finish, then serve hot straight from the pan. The contrast between crispy bacon and tender sprouts is perfection.

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One Thanksgiving, I doubled this recipe and watched it disappear before the turkey was even carved. My uncle, who never touches vegetables, stood by the oven waiting for the second batch. Its become the dish that makes people rethink what a side can be, and I love that it starts conversations as much as it fills plates.

How to Pick the Best Brussels Sprouts

Look for small to medium sprouts that feel heavy and compact, with tightly packed leaves and no soft spots. The smaller ones tend to be sweeter and less bitter, and theyll roast more evenly. If the outer leaves are loose or yellowing, peel them off before halving the sprouts so you get the freshest flavor in every bite.

Make It Your Own

Swap turkey bacon for regular bacon if you want a richer flavor, or use tempeh bacon for a plant-based version that still brings smoky crunch. Add a handful of toasted pecans or walnuts in the last five minutes for extra texture, or toss in dried cranberries after roasting for a hint of sweetness. You can even squeeze fresh lemon juice over the top instead of balsamic glaze for a bright, zesty finish.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the bacon will soften a bit as it sits. Reheat in a hot oven or skillet to bring back some of that crispness, or toss cold leftovers into a salad with greens and a tangy vinaigrette. Ive even chopped them up and stirred them into scrambled eggs for a quick, savory breakfast.

• Store in a shallow container so they cool quickly and dont get soggy.
• Reheat at 400°F for about 10 minutes to restore the crispy texture.
• Dont microwave unless youre okay with softer sprouts, the oven is worth the extra few minutes.

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This recipe taught me that simple ingredients and high heat can turn something humble into something everyone fights over. I hope it becomes a regular on your table, too.

Recipe FAQs

→ Can I use regular bacon instead of turkey bacon?

Yes, regular pork bacon works well. Keep in mind that pork bacon may render more fat, so you might need less olive oil.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

→ Is this dish gluten-free?

Yes, the ingredients are naturally gluten-free. Always check labels on bacon and balsamic glaze to ensure no gluten-containing additives.

→ Can I add other vegetables?

Absolutely. Root vegetables like carrots or parsnips can be roasted alongside the sprouts, though you may need to adjust the cooking time.

→ What can I substitute for balsamic glaze?

You can use a splash of balsamic vinegar, honey, or maple syrup for a similar sweet and tangy finish.