Roasted Brussels Sprouts with Crispy Turkey Bacon Recipe

Introduction

Roasted Brussels sprouts with turkey bacon is a simple, flavorful side dish perfect for any meal. The sprouts become tender and caramelized while the bacon adds a crispy, savory touch. A drizzle of balsamic glaze or lemon juice finishes it off with a bright note.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices turkey bacon, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder (optional)
• 1 tablespoon balsamic glaze or fresh lemon juice

Instructions

1. Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Step 2: In a large bowl, toss the halved Brussels sprouts with olive oil, kosher salt, black pepper, and garlic powder if using, making sure they are evenly coated.
3. Step 3: Arrange the Brussels sprouts cut side down on the prepared baking sheet. Evenly sprinkle the chopped turkey bacon over the sprouts.
4. Step 4: Roast for 20 to 25 minutes, stirring halfway through, until the sprouts are golden and tender and the turkey bacon is crispy.
5. Step 5: Remove from the oven and drizzle with balsamic glaze or fresh lemon juice if desired. Serve warm.

Tips & Variations

• For extra crispiness, broil the sprouts for 1-2 minutes at the end of roasting, watching closely to prevent burning.
• Substitute turkey bacon with regular bacon or pancetta for a richer flavor.
• Try adding a sprinkle of Parmesan cheese right after roasting for a savory twist.
• If you prefer a milder taste, steam the Brussels sprouts for a few minutes before roasting.

Storage

Store leftover roasted Brussels sprouts with bacon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve crispiness, avoiding the microwave to keep texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Frozen Brussels sprouts can be used but are best thawed and patted dry before roasting to avoid excess moisture and ensure they crisp up properly.

What if I don’t have balsamic glaze or lemon juice?

You can omit the finishing drizzle or use a splash of apple cider vinegar or a light vinaigrette to add acidity and brightness.