Roasted Brussels Sprouts Bacon (Printable)

Crispy Brussels sprouts and turkey bacon combine for a flavorful, healthy side dish.

# What's Needed:

01 - 1 lb Brussels sprouts, trimmed and halved

02 - 2 tbsp olive oil

03 - 1/2 tsp kosher salt

04 - 1/4 tsp freshly ground black pepper

05 - 4 slices turkey bacon, chopped

06 - 2 cloves garlic, minced

07 - 1 tbsp balsamic vinegar (optional)

08 - 1 tbsp grated Parmesan cheese (optional)

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.

02 - In a large mixing bowl, toss Brussels sprouts with olive oil, kosher salt, and black pepper until fully coated.

03 - Place the Brussels sprouts cut side down on the prepared baking sheet, then scatter chopped turkey bacon and minced garlic evenly over them.

04 - Roast for 20 to 25 minutes, stirring once halfway through, until the Brussels sprouts are golden and crisp and the turkey bacon is cooked.

05 - Optionally drizzle with balsamic vinegar and sprinkle with grated Parmesan cheese before serving.

01 -

It transforms Brussels sprouts into something genuinely crave-worthy, even if you thought you didn't like them.
Twenty-five minutes of mostly hands-off cooking means you can prep a salad or set the table instead of standing at the stove.
The turkey bacon keeps things lighter than traditional bacon without sacrificing that savory, smoky depth.

02 -

Don't crowd the pan—if your sprouts are packed in, they'll steam instead of roast, and you'll lose that crispy edge that makes this whole thing worth making.
Stir them halfway through and pay attention toward the end; the difference between perfectly caramelized and burnt is about two minutes once they start getting color.

03 -

Keep the cut side of your Brussels sprouts down throughout roasting—that flat surface is what gets golden and crispy, and moving them around ruins it.
If you forget to stir halfway through and panic, don't worry; the sprouts are pretty forgiving and a few extra minutes of roasting just makes them crispier.