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Roasted Brussels Sprouts with Turkey Bacon Vinaigrette

  • 4-6 Servings
  • 10 mins Prep Time
  • 35 mins Total Time


  • 4 slices Turkey Bacon, cut into 1-inch pieces
  • 1 pound Brussels sprouts, trimmed and cut in half
  • 3 tablespoons olive oil, divided
  • Kosher salt
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon-style mustard
  • 1 teaspoon honey
Serving Size About 3/4 cup
Amount Per Serving
Calories 140
Calories from fat 100
% Daily Value*
Total fat 11 g 17 %
Saturated fat 2 g 10 %
Trans fat 0 g
Cholesterol 10 mg 3 %
Sodium 180 mg 8 %
Total Carbohydrates 9 g 3 %
Dietary Fiber 3 g 12 %
Sugars 3 g
Protein 4 g
Vitamin A 10%
Vitamin C 120%
Calcium 4%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Preheat the oven to 450°F and line a rimmed baking sheet with foil.
  • Step 2

    Put the Brussels sprouts on the baking sheet, drizzle with a tablespoon of olive oil and sprinkle with salt. Transfer to the oven and roast until tender, about 25 minutes.
  • Step 3

    In a large skillet over medium heat, add a tablespoon of olive oil and bacon and cook, stirring frequently, until the bacon is well browned, 8 to 10 minutes. Remove the bacon, drain on paper towels and crumble or roughly chop.
  • Step 4

    Add the remaining tablespoon of olive oil and vinegar to the skillet (the vinegar will sizzle immediately), scraping up any browned bits in the pan.
  • Step 5

    Take off the heat and whisk in the honey and mustard. Set aside.
  • Step 6

    Transfer sprouts to a serving dish and drizzle with the dressing. Sprinkle with the bacon. Serve immediately.

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