Roasted Brussels Sprouts with Turkey Bacon (Printable)

Crispy Brussels sprouts tossed with savory turkey bacon. A healthy, gluten-free side dish perfect for any meal.

# Ingredient List:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Meats

02 - 4 slices turkey bacon, chopped

→ Oils & Seasonings

03 - 2 tablespoons olive oil
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/4 teaspoon garlic powder

→ Garnish

07 - 2 tablespoons grated Parmesan cheese
08 - 1 tablespoon chopped fresh parsley

# How to Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
03 - Spread the Brussels sprouts in a single layer on the prepared baking sheet. Scatter the chopped turkey bacon evenly over the sprouts.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until the Brussels sprouts are golden brown and crispy on the edges, and the turkey bacon is cooked through.
05 - Remove from the oven. Transfer to a serving dish and sprinkle with Parmesan cheese and fresh parsley if desired. Serve hot.

# Expert Tips:

01 -
  • The turkey bacon adds that smoky, savory flavor without the guilt, letting you indulge in seconds without a second thought.
  • These sprouts reheat beautifully for work lunches, making your colleagues jealous with that unmistakable roasted veggie aroma in the break room.
02 -
  • After washing your Brussels sprouts, make sure to dry them completely before roasting or they'll steam instead of getting that desirable crispy exterior.
  • Cutting similar-sized halves ensures all your sprouts cook at the same rate, preventing some from burning while others remain undercooked.
03 -
  • For the ultimate crispy exterior, pat the halved sprouts with paper towels after washing and before tossing with oil, as extra moisture is the enemy of crispiness.
  • Let the baking sheet preheat in the oven for about 5 minutes before adding the sprouts - this jump-starts the browning process on the cut sides when they hit that hot surface.

Return