Roasted Brussels Sprouts with Turkey Bacon

The sizzle of turkey bacon hitting the oven alongside Brussels sprouts still takes me back to that rainy Sunday when I was desperately trying to convert my veggie-averse nephew to the green side. I'd tried everything until this happy accident of flavors made him ask for seconds. The slightly sweet caramelization with that savory bacon crunch became our compromise – his gateway vegetable and my kitchen victory.

I once made this for a potluck where the hostess warned me that Brussels sprouts would be a hard sell. By evening's end, an empty dish and three recipe requests proved otherwise. Someone's husband whispered it was the first green vegetable he'd voluntarily eaten since childhood, which might have been the best compliment I've ever received about my cooking.

Ingredients

• Brussels sprouts: Look for bright green, tight heads that feel firm and heavy for their size – those little compact ones roast more evenly than the loose, open ones I mistakenly used my first time.
• Turkey bacon: It provides that wonderful smoky flavor with less fat than traditional bacon, and becomes perfectly crispy when roasted alongside the sprouts.
• Olive oil: Use a good quality oil here since its flavor will shine through – I learned this when I once substituted cheap vegetable oil and immediately noticed the difference.
• Sea salt: The coarser texture helps draw moisture out during roasting, giving you that perfect caramelized exterior.

Instructions

Prep your sprouts:

Trim the woody stem ends and remove any discolored outer leaves before halving each sprout through the stem. Cutting them creates more surface area for caramelization – the magic that transforms their flavor.

Season generously:

In a large bowl, toss sprouts with olive oil, making sure every piece gets a light coating before adding salt, pepper, and that optional garlic powder that really isn't optional in my kitchen. The oil helps the seasonings stick evenly and promotes that golden-brown finish we're after.

Create roasting real estate:

Spread everything in a single layer on your parchment-lined baking sheet, giving each piece its own space. Overcrowding leads to steaming instead of roasting, and you'll miss out on those crispy, caramelized edges.

Roast to perfection:

That 425°F oven is your friend here, creating the perfect environment for the sprouts to develop deep flavor while the turkey bacon renders and crisps. When you stir halfway through, take a moment to flip any sprouts cut-side down for maximum caramelization.

Finish with flair:

The optional Parmesan and parsley aren't just pretty garnishes – they add bright, fresh notes that balance the deep roasted flavors. Add them immediately after roasting so they slightly melt and incorporate into the dish.

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Last Thanksgiving, my cousin who claims to detest all cruciferous vegetables took a polite courtesy spoonful of these sprouts, then proceeded to go back for three more servings. The hushed whispers of recipe exchanging that followed felt like passing contraband around the dinner table. That moment of converting a lifelong Brussels sprout hater solidified this dish in our holiday rotation.

Make Ahead Options

While these sprouts shine brightest straight from the oven, I've discovered you can trim and halve them up to two days ahead, storing them in a sealed container in the refrigerator. On a particularly hectic weeknight, this prep work saved dinner when I only had energy to toss and roast, cutting active cooking time nearly in half without sacrificing that fresh-made flavor.

Flavor Variations

One rainy afternoon when I was craving something different, I drizzled maple syrup over the sprouts during the last five minutes of roasting, creating a sweet-savory glaze that my partner still requests. Another time, desperation led to discovery when I was out of garlic powder and substituted smoked paprika instead, accidentally creating a Spanish-inspired variation that's now in regular rotation.

Serving Suggestions

I've paired these sprouts with everything from holiday turkeys to weeknight grilled chicken, but my favorite companion might be a simple roasted salmon that cooks at the same temperature for the last 12 minutes of the sprouts' roasting time. The oven efficiency feels like a kitchen victory every time.

• For an elevated weeknight dinner, serve alongside a simple herb-roasted chicken breast and quinoa for a complete meal that feels special but comes together quickly.
• These sprouts hold up beautifully in meal prep containers, maintaining their texture better than most vegetables for up to three days.
• If you're serving vegetarians, simply omit the turkey bacon and increase the salt slightly to compensate for the lost savory element.

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This humble side dish has taught me that sometimes the simplest preparations create the most memorable flavors. May your kitchen fill with the aroma of roasting sprouts and the satisfaction of turning skeptics into believers.

Recipe FAQs

→ How do I get Brussels sprouts extra crispy?

Ensure even coating with olive oil, spread them in a single layer without crowding, and roast at 425°F. Stir halfway through cooking and don't cover with foil. The high heat and air circulation create crispy, caramelized edges.

→ Can I make this vegetarian?

Absolutely. Simply omit the turkey bacon or replace it with smoked paprika and a pinch of liquid smoke for that savory, smoky flavor. The Brussels sprouts alone are delicious and naturally vegetarian.

→ What's the best way to prepare Brussels sprouts?

Rinse them thoroughly, trim the stem ends, and halve them lengthwise. Pat dry with a paper towel to remove excess moisture, which helps them roast better and become crispier.

→ Can I prepare this ahead of time?

You can trim and halve the Brussels sprouts a few hours ahead. However, this dish is best served immediately after roasting for maximum crispiness. Reheat in a 350°F oven for 5-10 minutes if needed.

→ What are good flavor variations?

Try drizzling with balsamic glaze before serving, add a sprinkle of red pepper flakes for heat, or toss with grated Parmesan and fresh herbs like thyme or rosemary. Honey or maple syrup create a sweet-savory combination.

→ Is this dairy-free?

Yes, if you omit the optional Parmesan cheese topping. The main preparation uses only olive oil and seasonings. For a dairy-free version with cheese flavor, substitute with nutritional yeast or dairy-free Parmesan.