Roasted Brussels Sprouts Bacon

There's something about the smell of Brussels sprouts hitting a hot oven that just takes over the kitchen—sharp, almost nutty, with the bacon crackling underneath. My mom used to roast them this way on lazy Sunday afternoons when she wanted dinner sorted without much fuss, and I'd always sneak a few burnt edges straight off the pan. Now when I make this, I'm chasing that same golden, crispy magic, and somehow it always hits different than when I was watching her do it.

I made this for a potluck once where everyone brought the same green bean casserole, and these Brussels sprouts showed up like the cool, understated friend nobody expected to steal the show. Someone asked for the recipe before I'd even finished serving myself, and I remember thinking that roasted vegetables shouldn't feel this indulgent.

Ingredients

• Brussels sprouts (500 g or 1 lb, trimmed and halved): Buy them the day before if you can—they'll keep in the fridge and be less likely to dry out. The flat cut side is your secret weapon for getting crispy edges.
• Olive oil (2 tbsp): Good olive oil makes a real difference in roasting; skip the fancy stuff but don't go super cheap either.
• Kosher salt and freshly ground black pepper (1/2 tsp and 1/4 tsp): These amounts are a baseline—taste as you go because every oven is different.
• Turkey bacon (4 slices, chopped): Render it partway through cooking for maximum crispness, or chop it smaller for bits that end up everywhere.
• Garlic (2 cloves, minced): Don't prep this too early or it'll dry out and turn bitter; mince it right before tossing.
• Balsamic vinegar and Parmesan cheese (1 tbsp each, optional): These are optional but they add a brightness and salty depth that feels like you spent way more time on this than you did.

Instructions

Get your oven hot and ready:

Preheat to 220°C (425°F) and line your baking sheet with parchment paper. A hot oven is the whole game here—you want crispy edges, not steamed sprouts.

Coat the sprouts:

Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl until they're all glossy and covered. Don't skip this step even though it feels simple.

Arrange and scatter:

Spread the sprouts cut-side down on the baking sheet in a single layer (don't pile them or they'll steam). Scatter the chopped turkey bacon and minced garlic over everything.

Roast until golden:

Roast for 20–25 minutes, stirring once halfway through, until the Brussels sprouts are golden brown with crispy, almost charred edges. The bacon should be cooked through and getting its own crispy bits.

Finish (if you're going that route):

If you're using the balsamic vinegar and Parmesan, drizzle and sprinkle right before serving so the cheese doesn't melt into nothing.

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I learned the hard way that these are best eaten fresh off the pan, when everything's still hot and the edges are still snapping between your teeth. There's something about that texture contrast that just makes them sing, and nobody ever complains when dinner arrives still steaming.

Why This Side Dish Deserves Real Estate on Your Plate

Brussels sprouts used to be the vegetable everyone tolerated, not celebrated. But roasting changes everything—the natural sweetness comes out, and the turkey bacon brings a smoky, savory depth that feels indulgent even though the whole thing is pretty light. It's the kind of side that somehow ends up being the part people remember, the part that gets requested.

Timing It Right

This fits perfectly into a weeknight dinner routine because you can prep everything while the oven preheats, then basically ignore it for half an hour. If you're cooking for a bigger crowd, this scales up easily—just make sure you're not overcrowding the pan, which is the one way to mess it up.

Ways to Play with It

The base is solid on its own, but there's room to make it yours. A handful of toasted nuts adds another layer of crunch, or you could swap the balsamic for a squeeze of fresh lemon if you want brightness instead of depth. Even the bacon is flexible—regular bacon works fine if that's what you have, just watch it since it tends to cook faster than turkey bacon.

• Toasted nuts (walnuts, pecans, or almonds) scattered on at the end add crunch and feel fancy without requiring extra work.
• If you skip the Parmesan and add a splash of lemon juice instead, it becomes a totally different side that pairs better with fish.
• Make it ahead and reheat gently in the oven if you're feeding a crowd, just add the balsamic and cheese after reheating so they're fresh.

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This is one of those recipes that tastes like you tried harder than you actually did, which is pretty much the dream for weeknight cooking. Serve it hot, eat it straight off the pan if nobody's looking, and watch people who claim not to like vegetables suddenly clean their plate.

Recipe FAQs

→ How do I achieve crispy Brussels sprouts?

Toss Brussels sprouts in olive oil and spread them cut side down on a baking sheet before roasting at 220°C (425°F) to develop a golden, crispy texture.

→ Can I use regular bacon instead of turkey bacon?

Yes, regular bacon may be substituted, but adjust the cooking time accordingly to ensure it’s fully crisp and cooked through.

→ What optional ingredients enhance the flavor?

Drizzling balsamic vinegar and sprinkling grated Parmesan cheese before serving adds a tangy and savory finish.

→ Are there any recommended pairings?

This side dish pairs well with roasted chicken or salmon for a balanced meal.

→ How can I add extra texture to the dish?

Adding a handful of chopped toasted nuts provides additional crunch and flavor contrast.