Roasted Brussels Sprouts Turkey

The smell of bacon fat hitting hot Brussels sprouts still makes my stomach growl. I used to think these little cabbages were boring until my sister made them for Thanksgiving one year, completely changing my mind. Now they're my go-to when I need something that feels fancy but takes almost no effort.

Last winter, I made these for a dinner party and watched two self-proclaimed sprout haters go back for thirds. There's something magical about how the high heat transforms bitter vegetables into something almost candy-like. My brother now texts me whenever he roasts them, asking if he remembered the trick about the pan spacing.

Ingredients

• 1 lb Brussels sprouts trimmed and halved: Fresh ones feel tight and heavy, skip any with yellowing leaves
• 4 slices turkey bacon chopped: Regular bacon works too but turkey stays crispier longer
• 2 tbsp olive oil: Helps everything caramelize instead of steam
• 1/2 tsp sea salt: Sprouts need a good amount to bring out their sweetness
• 1/4 tsp black pepper: Freshly cracked makes a huge difference here
• 1/4 tsp garlic powder optional: Add this if you want an extra savory layer
• 1 tbsp grated Parmesan cheese optional: Makes it feel more like a treat than a side
• 1 tbsp chopped fresh parsley: Brings some color to the plate

Instructions

Preheat and prep your pan:

Heat oven to 425F and line a baking sheet with parchment paper

Coat the sprouts:

Toss halved Brussels sprouts with olive oil, salt, pepper and garlic powder until evenly coated

Arrange and add bacon:

Spread sprouts in a single layer and scatter chopped turkey bacon on top

Roast until golden:

Bake for 20 to 25 minutes, stirring halfway through, until sprouts are caramelized and bacon is crispy

Finish and serve:

Transfer to a serving dish and add Parmesan and parsley if using, serve hot

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These became a regular in our house partly because cleanup is so easy. My partner actually volunteers to make them now, which says something about how simple they are to get right.

Getting the Right Crisp

High heat is nonnegotiable here. Anything below 400F and you're just boiling sprouts in their own steam. The pan should be hot enough that you hear a sizzle when everything hits it.

Serving Ideas That Work

These hold up surprisingly well at room temperature, making them great for potlucks. I've also served them alongside roasted salmon and even with breakfast eggs. The turkey bacon makes them feel more substantial than plain sprouts.

Make Ahead and Storage

You can trim and halve the sprouts a day ahead, just keep them dry in the fridge. Leftovers reheat surprisingly well in a skillet rather than the microwave.

• Chop the turkey bacon while the oven preheats to save time
• Let the baking sheet cool before cleanup to avoid warping
• Double the recipe for crowds, they'll disappear anyway

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Hope these become one of those reliable recipes you can make without even thinking about it.

Recipe FAQs

→ What is the best way to prepare Brussels sprouts for roasting?

Trim the ends and halve the Brussels sprouts for even cooking and better caramelization.

→ Can I use regular bacon instead of turkey bacon?

Yes, regular bacon can be substituted but it may add extra fat and is not gluten-free.

→ How do I ensure the Brussels sprouts get crispy?

Toss them well in olive oil and roast at a high temperature, stirring halfway for even browning.

→ Is it necessary to add Parmesan cheese and parsley?

They are optional garnishes that add extra flavor and freshness but the dish is delicious on its own.

→ Can this dish be served alongside other proteins?

Yes, it pairs excellently with roasted chicken, grilled fish, or other mains.