Roasted Brussels Sprouts Turkey Bacon

My neighbor dropped off a bag of Brussels sprouts one autumn afternoon, apologizing because her garden had gone wild that year. I'd never roasted them before, just boiled them into submission as a kid. But something about the way she described them—how they'd turn crispy and sweet—made me curious enough to try. That first batch, tossed with a handful of turkey bacon she'd recommended, changed everything about how I thought of this vegetable.

I made this for a potluck last winter, and someone actually came back asking for the recipe before dessert was even served. That moment—when people go quiet because they're genuinely enjoying something—is when you know you've got a keeper. It became the dish I bring to every gathering now, partly because it's reliable, but mostly because watching people's faces light up never gets old.

Ingredients

• Brussels sprouts, 500 g (1 lb), trimmed and halved: The key is cutting them so the flat side faces the pan, which creates that gorgeous caramelized crust. Look for firm, compact heads without yellowing leaves.
• Halal turkey bacon, 100 g (3.5 oz), chopped: This is what gives the whole dish its soul. The smokiness threads through every bite, so don't skip it or substitute lightly.
• Olive oil, 2 tbsp: This is your medium for getting everything golden. Don't use a light hand here.
• Sea salt, 1/2 tsp: Taste as you go, because salt brings out the natural sweetness hiding in the sprouts.
• Freshly ground black pepper, 1/4 tsp: Freshly ground makes a real difference in flavor and texture.
• Garlic powder, 1/4 tsp: A quiet underscore that makes everything taste more intentional.
• Balsamic glaze, 1 tbsp (optional, for serving): A drizzle at the end adds a subtle sweet-tangy finish that people always notice.
• Fresh parsley, 2 tbsp chopped (optional): Adds brightness and a pop of color that makes the dish feel finished.

Instructions

Heat your oven and prep:

Get your oven to 220°C (425°F) and line a baking sheet with parchment paper. A hot oven is essential—it's what creates those crispy, caramelized edges.

Coat the sprouts:

Toss your halved Brussels sprouts in a bowl with olive oil, salt, pepper, and garlic powder until they're evenly dressed. This step matters because every piece needs that oil to get golden.

Arrange and scatter:

Spread the Brussels sprouts in a single layer, cut-side down on the sheet. Scatter the chopped turkey bacon over the top so it crisps up alongside the sprouts.

Roast and stir:

Roast for 20 to 25 minutes, stirring halfway through. You'll know they're ready when the outer leaves are deeply browned and crispy, and the bacon is dark and aromatic.

Finish and serve:

Transfer to a serving platter, drizzle with balsamic glaze if you're using it, and sprinkle with fresh parsley. The heat makes everything smell incredible, so serve it while it's still warm.

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There's something deeply satisfying about roasted vegetables. Maybe it's how the oven does the heavy lifting while you're doing something else, or maybe it's that moment when you open the door and get hit with a wave of caramelized, smoky warmth. Either way, this dish reminds me that simple food, treated with attention, becomes something worth gathering around.

Why This Combination Works

Brussels sprouts have a natural sweetness that only comes out when you roast them hot and long enough to caramelize their surface. The turkey bacon brings a savory, smoky counterpoint that keeps them from feeling one-dimensional. Together, they create this balance of sweet, salty, and umami that makes people reach for seconds without thinking about it. It's the kind of side dish that doesn't disappear because people forgot it was there—it disappears because it's genuinely delicious.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for about three days, though they're honest best eaten within the first 24 hours. If you need to reheat them, a 10-minute stint in a 180°C (350°F) oven will restore most of the crispness, which beats microwaving by a mile. Cold leftovers actually aren't bad as a snack, if you can resist eating them straight from the container.

Make It Your Own

This recipe is a solid foundation, but it's also flexible enough to adapt without losing its character. You could swap in regular bacon if halal turkey bacon isn't available, or add a pinch of smoked paprika for extra depth. The balsamic glaze is optional but worth trying at least once, and fresh parsley isn't just decoration—it brightens everything up.

• A sprinkle of smoked paprika adds a layer of complexity without overpowering the other flavors.
• If you want it sweeter, drizzle with maple syrup instead of balsamic glaze.
• Tossing in toasted nuts or seeds at the end adds texture and makes it feel more like a composed dish.

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This is the kind of dish that quietly becomes a staple. It doesn't demand attention or fancy technique, but it delivers every single time, which is maybe the highest compliment a recipe can earn.

Recipe FAQs

→ How do I get Brussels sprouts crispy?

Toss them well in olive oil and roast at a high temperature, stirring once to ensure even caramelization.

→ Can I use other types of bacon?

Yes, halal beef bacon or similar smoky alternatives can be swapped for turkey bacon depending on preference.

→ What enhances the flavor of this dish?

A drizzle of balsamic glaze and fresh parsley adds a tangy, fresh dimension to the roasted Brussels sprouts and bacon.

→ Is this suitable for gluten-free diets?

Yes, all ingredients used here do not contain gluten, making it safe for gluten-free eating.

→ How should leftovers be reheated?

Reheat in the oven to preserve crispiness and texture, avoiding sogginess from microwave reheating.