Roasted Brussels Sprouts with Turkey Bacon

I discovered this Brussels sprouts recipe during a phase when I was trying to sneak more vegetables onto my family's plates. The kitchen filled with a savory aroma as the sprouts caramelized in the oven, and even my vegetable-skeptic brother reached for seconds. Something magical happens when those little cabbage-like globes turn golden and crisp around the edges, perfectly complemented by the smoky notes of turkey bacon.

Last Thanksgiving, I brought these roasted Brussels sprouts instead of the traditional green bean casserole, feeling slightly nervous about breaking tradition. The serving dish was scraped clean before the turkey was even carved, and my aunt quietly asked me for the recipe while everyone was distracted by dessert. Now it makes an appearance at nearly every family gathering, a small victory in my quest to introduce more vegetables to our table.

Ingredients

• Brussels Sprouts: Look for firm, bright green sprouts with tightly packed leaves for the best texture and flavor.
• Turkey Bacon: This lighter alternative to regular bacon still delivers that smoky, savory punch without overwhelming the delicate sprouts.
• Olive Oil: A good quality oil helps achieve that perfect golden exterior, so dont skimp here if possible.
• Garlic Powder: Even though its optional, this subtle addition creates a deeper flavor profile that makes people wonder what your secret ingredient might be.

Instructions

Prep Your Sprouts:

Trim the woody ends and remove any yellowed outer leaves before halving each sprout. The cut surfaces will caramelize beautifully, creating little flavor vessels.

Season Generously:

Toss everything in a bowl until each sprout is glistening with oil and speckled with seasonings. This ensures even flavor distribution throughout the dish.

Create Space:

Arrange the sprouts cut-side down on your baking sheet with some breathing room between them. Overcrowding leads to steaming instead of roasting, and we want crispy edges.

The Bacon Strategy:

Scatter the chopped turkey bacon pieces evenly so their flavor infuses throughout as they cook. The rendered fat will add incredible flavor to the surrounding sprouts.

Perfect Timing:

Watch for golden edges and fork-tenderness around the 20-minute mark. A gentle stir halfway through ensures even browning on all sides.

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During my daughter's picky eating phase, she renamed these honey-colored morsels bacon treasures and would hunt through the serving dish for the pieces with the most caramelized edges. Sometimes a simple name change is all it takes to transform a vegetable from suspicious to celebrated, and watching her excitement over Brussels sprouts became a small victory that made all the dinner table negotiations worthwhile.

Make-Ahead Options

After numerous holiday cooking marathons, I've learned that Brussels sprouts can be prepped up to two days ahead. Simply trim and halve them, store in an airtight container with a paper towel to absorb moisture, and they'll be ready for a quick toss in oil before roasting. The bacon can also be chopped in advance, saving precious minutes when cooking for a crowd.

Flavor Variations

While experimenting with this recipe one autumn evening, I discovered that a tablespoon of maple syrup tossed in during the last five minutes of roasting creates a glorious sweet-savory glaze that pairs beautifully with the smoky bacon. For heat lovers in my family, a pinch of red pepper flakes added before roasting provides a gentle warmth that builds with each bite.

Serving Suggestions

These sprouts retain their crispy edges best when served immediately, but their flavor deepens as they sit, creating a delicious dilemma I face every time I make them. They shine alongside a simple roasted chicken on weeknights or as part of a holiday spread with all the traditional fixings.

• Squeeze a bit of fresh lemon juice over the finished dish for a bright contrast to the caramelized flavors.
• For a vegetarian version, substitute the bacon with a handful of chopped walnuts or pecans tossed in during the last 5 minutes of roasting.
• Keep leftovers refrigerated and reheat them in a skillet rather than the microwave to revive some of that treasured crispiness.

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This humble side dish has taught me that the simplest recipes often create the most lasting impressions. Whether served at an elaborate holiday gathering or alongside a quick weeknight dinner, these Brussels sprouts bring a moment of delicious pause to the table.

Recipe FAQs

→ How do I get Brussels sprouts crispy?

Pat Brussels sprouts dry before coating with oil, spread them in a single layer on the baking sheet, and roast at high heat (425°F). Stir halfway through for even crisping on all sides. Don't overcrowd the pan.

→ Can I make this ahead of time?

This dish is best served fresh for maximum crispiness. However, you can prep the Brussels sprouts and chop the bacon up to 24 hours ahead. Roast just before serving.

→ What can I substitute for turkey bacon?

Use regular bacon for more flavor, pancetta for a richer taste, or omit completely for a vegetarian version. Smoked paprika added to the oil provides a bacon-like flavor without meat.

→ Is this gluten-free and dairy-free?

Yes, the base is naturally gluten-free and dairy-free. The optional Parmesan contains dairy, so omit it or use a dairy-free alternative to keep it fully dairy-free.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes to restore crispiness rather than using the microwave.

→ What pairs well with this side dish?

Serve alongside roasted chicken, grilled steak, baked salmon, or turkey. The savory Brussels sprouts complement both light and hearty main courses.