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Roasted Sprouts and Potatoes With Turkey Bacon

March 23, 2014
Roasted Sprouts and Potatoes With Turkey Bacon

What does a person like me do on my birthday weekend? Cook a delicious new meal for myself, of course! Okay, so we contemplated going out to eat but we’ve been doing that so much recently that I really just wanted to make something myself that I knew was healthy.  So I made baked sole topped with a fresh lemon salsa and these beautiful roasted veggies:

This is an easy-to-prepare side dish that goes great as a side for any main course. 

Roasted Sprouts and Potatoes With Turkey Bacon

Roasted Sprouts and Potatoes With Turkey Bacon

Serves 4


  • 3 Strips of turkey bacon
  • About 1 pound of fresh brussels sprouts
  • About 2 cups of small fingerling potatoes
  • 2 Cloves of garlic, minced
  • Olive oil – about 2-3 tablespoons
  • Sea salt and pepper

To Do: 

Pre-heat the oven to 400 degrees fahrenheit.

Cook the turkey bacon in a frying pan until they are just about done, not too crispy.

Meanwhile, cut the brussels sprouts. I like to cut off the bottom, then cut them in half, then remove the outer layer of leaves.

Chop the bacon into small pieces. Place the turkey bacon, cut sprouts, potatoes and garlic in a roasting pan. Drizzle olive oil on top and mix everything to incorporate the oil all over.

Sprinkle with sea salt and pepper and pop them in the oven for 20 minutes. Stir the veggies around in the pan about halfway through cooking, to make sure they roast evenly.

Last step: eat!!

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