Description
These roasted Brussels sprouts bites bring together three bold elements in one perfectly portioned appetizer: deeply browned, tender-crisp Brussels sprouts; tangy, creamy blue cheese; and savory pieces of turkey bacon that turn crisp in the oven. Roasting the sprouts cut-side down builds caramelized flavor and a lightly crunchy surface, then a second bake melts the cheese and finishes the turkey bacon so every bite tastes rich, salty, and balanced.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- ½ pound Brussels sprouts, trimmed and halved (about 2 ½ cups)
- ½ tablespoon avocado oil
- ⅓ cup blue cheese crumbles (about 1.5 ounces)
- 2 slices turkey bacon, cut into 1-inch pieces
- Salt and pepper, to taste
Kitchen Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowl
- Knife
- Toothpicks
Instructions
- Preheat the oven and prepare the pan.
Set your oven to 400°F (200°C) so it’s fully hot before the sprouts go in. Line a baking sheet with parchment paper. This helps prevent sticking, encourages better browning, and makes cleanup much easier once the cheese melts later. - Trim and halve the Brussels sprouts.
Rinse the Brussels sprouts if needed, then trim the ends and remove any tough or loose outer leaves. Cut each sprout in half lengthwise so you have flat, cut surfaces. Keeping the halves fairly even in size helps them roast at the same pace. - Season the Brussels sprouts.
Place the halved sprouts in a mixing bowl. Drizzle in ½ tablespoon avocado oil, then toss thoroughly so every piece gets a light, even coating. Season with salt and pepper to taste, tossing again to distribute the seasoning across all the cut surfaces and leaves. - Arrange for maximum caramelization.
Spread the sprouts onto the lined baking sheet in a single layer. Turn them cut side down so the flat surfaces contact the hot pan. This positioning is key: it encourages the sprouts to brown and caramelize rather than just soften, giving you that roasted flavor and crisp-edged texture. - Roast the Brussels sprouts (first bake).
Place the baking sheet in the preheated oven and roast for 12–15 minutes, until the sprouts begin to brown and soften. You’re looking for visible browning on the bottoms and a tender-crisp feel—softened centers with edges that are starting to turn golden. - Prep the toppings while the sprouts roast.
While the sprouts are in the oven, get everything ready for quick assembly:- Crumble the blue cheese into small pieces so it’s easy to portion onto each sprout.
- Cut the turkey bacon into 1-inch pieces so each sprout can be topped with a neat, bite-sized piece.
- Flip the sprouts for topping.
When the first roast is done, carefully remove the baking sheet from the oven. Flip each Brussels sprout half so the flat side faces up. This creates a stable “platform” that holds the cheese and turkey bacon on top. - Top each sprout with cheese and turkey bacon.
Add a small crumb of blue cheese (about ½–1 teaspoon) to the top of each sprout, placing it so it sits mostly centered. Then add one piece of turkey bacon on top of the cheese. Work methodically so each piece is evenly topped and the bites look consistent. - Secure with toothpicks.
Insert a toothpick through the stacked layers—turkey bacon, blue cheese, and Brussels sprout—so everything stays in place. This step also turns them into true “bites,” making them easy to pick up and serve. - Bake again to crisp and melt (second bake).
Return the baking sheet to the oven and bake for an additional 10–15 minutes, until the turkey bacon is crispy and the blue cheese has melted and turned slightly golden. Keep an eye on them near the end: you want the bacon crisp and the cheese melted, without overbrowning. - Cool briefly, then serve warm.
Remove from the oven and let the bites cool slightly on the pan so the cheese can settle. Serve them warm, when the sprouts are at their best texture and the blue cheese is still creamy.
Storage
Place leftovers in an airtight container and refrigerate for up to 2 days. Reheat on a baking sheet at 350°F (175°C) for about 5–7 minutes, until warmed through and crisp again.