Roasted Brussels Sprouts Turkey Bacon (Printable)
Crisp Brussels sprouts with smoky halal turkey bacon create a flavorful, easy-to-make side.
# What You'll Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
02 - 2 tbsp olive oil
→ Protein
03 - 3.5 oz halal turkey bacon, chopped
→ Seasonings
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/4 tsp garlic powder
→ Optional
07 - 1 tbsp balsamic glaze
08 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine Brussels sprouts with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
03 - Spread the Brussels sprouts in a single layer on the prepared baking sheet and evenly scatter the chopped halal turkey bacon on top.
04 - Bake for 20 to 25 minutes, stirring halfway, until sprouts are caramelized and bacon is crisp.
05 - Transfer to a serving platter, drizzle with balsamic glaze, and sprinkle with fresh parsley as desired. Serve warm.
# Expert Hacks:
01 -
- Brussels sprouts get crispy on the outside and tender inside without any fussy techniques or long ingredient lists.
- Turkey bacon adds a smoky, savory depth that makes this feel like you cooked something special, even though it takes less than 40 minutes.
- It works for weeknight dinners, holiday sides, or when you're trying to eat a little cleaner without sacrificing flavor.
02 -
- Don't skip the halfway stir, I learned this the hard way when I got distracted and came back to some slightly burnt sprouts on the edges.
- Make sure your baking sheet is hot before the sprouts go in, it makes the difference between steamed and properly caramelized.
- Turkey bacon can vary in saltiness depending on the brand, taste before you serve and adjust the seasoning accordingly.
03 -
- Leftovers reheat beautifully in a 180°C (350°F) oven for about 8 minutes, which restores the crispiness better than a microwave ever could.
- If you're doubling this recipe for a crowd, use two baking sheets instead of piling everything on one, proper spacing is how you get that caramelization instead of steaming.