Roasted Brussels Sprouts Turkey Bacon

There's something about the smell of turkey bacon hitting a hot oven that makes everything feel like dinner is going to be good. I discovered this combination one November when I was trying to make vegetables interesting for someone who'd never really liked them, and somehow the crispy bacon and caramelized Brussels sprouts turned the whole thing into something we all actually wanted seconds of. It became my go-to when I needed something fast but not boring.

I made this for a potluck once and brought it in a covered dish, nervous that roasted vegetables would get pushed to the side. Someone asked for the recipe before they'd even finished their first bite, which felt like winning something. Now whenever I need to bring food somewhere, this is what I reach for because it always disappears.

Ingredients

• Brussels sprouts, 1 lb trimmed and halved: The whole foundation here—get them roughly the same size so they cook evenly, and don't skip trimming away the yellowed outer leaves.
• Red onion, 1 small thinly sliced: Optional but it adds sweetness and color, though honestly the dish works just fine without it if you're in a hurry.
• Turkey bacon, 6 slices chopped: The savory element that makes this sing; chop it before roasting so it gets extra crispy and distributes through everything.
• Olive oil, 2 tbsp: This is what gets those sprouts golden and caramelized, so don't skimp on it even though it seems like a small amount.
• Sea salt and black pepper: Standard seasoning, but the salt is what brings out the natural sweetness in the sprouts.
• Garlic powder, 1/4 tsp: A gentle hum of garlic flavor that doesn't overpower; fresh garlic burns easily at this high heat so powder works better here.
• Balsamic glaze, 1 tbsp optional: The finishing touch that adds tanginess and depth, but only drizzle if you're in the mood for it.

Instructions

Heat your oven and prep your sheet:

Get that oven to 425°F and line your baking sheet with parchment paper so nothing sticks. This temperature is hot enough to get serious caramelization happening.

Coat everything evenly:

Toss the sprouts and onion with oil and seasonings in a big bowl, making sure every piece gets a light glisten. It takes maybe a minute but makes all the difference in how they cook.

Spread and scatter:

Lay the sprouts cut-side down on the sheet and scatter the chopped bacon over top. The cut sides touching the hot pan is what creates that golden, crispy exterior.

Roast with patience:

Slide everything in and let it go for about 20–25 minutes, stirring once halfway through so nothing burns and the bacon gets crispy all over. You'll know it's done when the sprouts are golden and the bacon is genuinely crisp.

Final touch:

Drizzle with balsamic glaze if you're using it, which adds a nice sweet-tart finish, then serve immediately while everything is still warm.

Save

The first time someone I was cooking for actually requested Brussels sprouts as a side dish, I knew this recipe had become something special. It's one of those rare dishes where vegetables stop feeling like an obligation and start tasting like the best part of dinner.

Why This Works Every Time

The secret is the high heat and the patience to let things actually caramelize instead of just roast. When you preheat properly and don't fuss too much, the Maillard reaction does the heavy lifting and transforms ordinary Brussels sprouts into something almost sweet. The turkey bacon adds a layer of salty, crispy richness that makes the whole thing feel indulgent even though it's light.

How to Make It Your Own

This recipe is flexible enough to work with whatever you have in the kitchen. I've made it with regular bacon instead of turkey bacon, added walnuts or pecans for extra crunch, and even thrown in a pinch of red pepper flakes when I wanted something with a kick.

Serving and Storage Ideas

Serve this hot as a side dish next to just about anything, or toss it with cooked grains or greens if you want something more substantial. It keeps in the fridge for a couple of days and can be reheated gently, though it's honestly best eaten fresh when everything is still crispy.

• Add toasted pecans or walnuts just before serving if you want extra crunch and depth.
• Try a splash of maple syrup instead of balsamic glaze for a completely different flavor direction.
• Make extra because it tends to disappear faster than you expect.

Save

This dish has become one of those recipes I reach for when I want something that feels effortless but actually impresses people. It's simple enough for a weeknight and special enough for a table full of guests.

Common Questions

→ Can I use regular bacon instead?

Yes, you can substitute turkey bacon with regular pork bacon or a vegetarian alternative based on your dietary preferences.

→ What is the best roasting temperature?

Roast the vegetables at 425°F (220°C) to ensure the sprouts become tender and the bacon achieves a crispy texture.

→ Is this dish gluten-free?

This dish is naturally gluten-free and low carb, but always check labels on packaged items like bacon or glaze to be sure.

→ How do I get crispy edges?

Avoid overcrowding the baking sheet and roast at a high temperature to allow the edges of the sprouts to caramelize properly.

→ What can I add for extra texture?

Toasted chopped pecans or walnuts make an excellent addition for extra crunch and nutty flavor before serving.