Save This dish features halved Brussels sprouts tossed in olive oil, salt, and pepper, then roasted to golden crispness. Chopped turkey bacon and minced garlic add a savory depth of flavor, while optional balsamic vinegar and Parmesan cheese provide a tangy, cheesy finish. Perfectly suited for weeknight sides or festive dinners, it pairs beautifully with proteins like roast chicken or salmon. Easy to prepare and naturally gluten-free, it’s a delicious way to enjoy fresh vegetables with a smoky twist.
There's something oddly satisfying about the moment Brussels sprouts transform in the oven—that point where they go from looking like tiny, slightly intimidating cabbages to golden, crispy little treasures. I discovered this dish on a Tuesday night when I had company coming and realized I'd overestimated my vegetable variety at the market. The turkey bacon idea came from necessity, honestly, but it became the secret that made everyone reach for seconds.
My mom called mid-prep one evening while I was roasting these, and she could smell them through the phone somehow—or at least claimed she could. That's when I realized this dish has presence, a real aroma that fills the kitchen and makes people wonder what you're up to before they even see it on the table.
Ingredients
- Brussels sprouts, trimmed and halved (500 g or 1 lb): Look for ones that feel firm and tight, not loose or yellowing—the cut side is where the magic happens.
- Olive oil (2 tbsp): Don't skimp here; it's what creates that crispy, caramelized exterior.
- Kosher salt (1/2 tsp): Kosher grains are bigger and easier to control than table salt, so you won't oversalt by accident.
- Freshly ground black pepper (1/4 tsp): Fresh pepper makes a real difference in how the seasoning tastes.
- Turkey bacon, chopped (4 slices): Cook it until it's really crispy so it doesn't turn chewy in the oven.
- Garlic, minced (2 cloves): Garlic gets mellow and sweet during roasting, adding depth without sharpness.
- Balsamic vinegar (1 tbsp, optional): A splash at the end wakes everything up with a subtle tang.
- Parmesan cheese, grated (1 tbsp, optional): Use the good stuff if you have it—the flavor difference is worth it.
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless.
- Coat the Brussels sprouts:
- Toss them in a large bowl with olive oil, salt, and pepper until every piece glistens—this is what creates the crispy exterior you're after.
- Arrange and scatter:
- Spread the sprouts cut side down on the baking sheet, then scatter the chopped turkey bacon and minced garlic over top. The cut side down is crucial because that's where the caramelization happens.
- Roast until golden:
- Roast for 20–25 minutes, stirring halfway through. You'll know they're done when the edges are deep golden and the bacon is fully crisped.
- Finish, if you like:
- Drizzle with balsamic vinegar and sprinkle Parmesan just before serving to keep the crispness intact.
Save I made this for a potluck once and watched someone who claimed to hate Brussels sprouts go back for thirds. That moment of seeing someone's mind change about a vegetable never gets old.
Why This Works So Well
The combination of high heat and proper spacing allows the Brussels sprouts to develop that coveted caramelized exterior while the inside stays tender. Turkey bacon adds smokiness without the heaviness of regular bacon, and the garlic mellows into something sweet and nutty as it roasts alongside everything else.
Variations Worth Trying
Once you master this basic version, there are endless directions to take it. I've experimented with everything from drizzling with maple syrup to tossing with crispy chickpeas for extra protein, and each version reveals something different about how forgiving this recipe actually is.
Serving and Storage
This dish is best served warm but honestly holds up well at room temperature, making it perfect for weeknight dinners or bringing to gatherings. Store leftovers in an airtight container in the fridge for up to three days, though they're rarely around that long.
- Reheat gently in a 180°C (350°F) oven for 8–10 minutes if you want to restore some crispness.
- Add the balsamic and Parmesan just before serving to keep them from getting soggy.
- Pair it with roast chicken, salmon, or even grilled tofu for a complete meal.
Save This is the kind of recipe that disappears from the plate before you've even sat down, and somehow it always surprises people with how simple it really is. Once you've made it once, it becomes one of those dishes you return to again and again.
Recipe FAQs
- → How do I get the Brussels sprouts crispy?
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Toss sprouts with olive oil and roast cut side down at a high temperature, stirring once, until golden brown and crisp.
- → Can I substitute turkey bacon with other bacon types?
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Yes, regular bacon can be used but adjust cooking times as needed to avoid overcooking.
- → Is balsamic vinegar necessary?
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Balsamic vinegar is optional but adds a pleasant tang that complements the roasted flavors.
- → What can I serve this side with?
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It pairs well with roasted chicken, salmon, or other main dishes requiring a savory vegetable side.
- → Can I add nuts for extra texture?
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Yes, a handful of toasted chopped nuts adds a delightful crunch and nutty flavor.
