Roasted Brussels Sprouts with Bacon melds savory oven roasted Brussels sprouts, crispy bacon and sweet pomegranate in this delicious favorite side dish recipe!
Looking for additional delicious side dishes for holidays or special meals? Just like this beautiful Brussels sprouts dish, recipes like my sweet potato casserole and roasted carrots add color and amazing flavor to special meals. And comfort food sides like mashed potatoes, squash casserole or macaroni and cheese add a familiar and satisfying feel to family meals too.
Roasted Brussels sprouts are one of my all time favorite vegetables. Roasting them brings out a nutty flavor that is so savory and scrumptious, but these Roasted Brussels Sprouts with Bacon and Pomegranate takes this vegetable to another level. (Crispy bacon makes everything even more amazing!). Many who don’t normally like this vegetable just love this dish.
This side dish recipe is so delicious and colorful that it’s a perfect for serving during the holidays, for entertaining or anytime you want a special vegetable dish! I know you’ll love it just like my family does!
Roasted Brussels Sprouts with Bacon and Pomegranate
Why We Love Roasted Brussels Sprouts with Bacon
- Outstanding Flavor – Roasting the Brussels sprouts gives them a rich, nutty flavor. Then finalizing the recipe with pomegranate and bacon gives this dish a salty, slightly sweet and tart taste that is always a favorite.
- Only 5 Ingredients – In addition to the seasoning of salt and pepper, you only need five ingredients to make this simple, yet impressive dish that is packed with flavor.
- Impressive for Entertaining – This has a very elegant and colorful presentation on the table.
How to Make Roasted Brussels Sprouts
These Brussels Sprouts with Bacon and Pomegranate are such a scrumptious side dish. Crisp salty bacon and sweet pomegranate, along with balsamic and maple syrup give this recipe an elevated flavor profile that makes it a crowd favorite!
Ingredients
To make this, you’ll need:
- Bacon – about 3 slices cooked til crispy and crumbled. Crispy and a bit salty, this makes the recipe extra savory.
- Brussels Sprouts – use fresh ones if you can for the best results. You will slice them in half to prepare them, which is easier to do with fresh ones. If you use frozen, make sure Brussels are completely thawed and patted dry with a paper towel before preparing the recipe.
- Salt and Pepper –
- Balsamic Vinegar – Adds a tart slight sweetness and works well with the juicy pomegranate.
- Maple Syrup – Gives a an extra touch of rich sweetness that complements the salty bacon.
- Pomegranate Seeds (Arils) – Colorful, and a bit juicy with a sweet and tart taste. Tastes great paired with this vegetable. It is not only delicious with the other ingredients, it helps make this dish so attractive on the table. Please don’t skip it!
Step by Step Instructions
Preheat. Preheat oven to 425 degrees Fahrenheit.
Cook Bacon. To start, arrange bacon on a baking sheet and bake until cooked and crisp throughout, about 12 minutes. Once done, remove the bacon from the baking sheet and set aside on paper towel lined plate to allow to drain the excess grease and to cool. After it has cooled, crumble bacon.
Roast the Brussels Sprouts. Using the same baking sheet used to cook the bacon, Place the Brussels sprouts onto the baking sheet used for the bacon and sprinkle with salt and pepper and lightly toss to coat. Roast them in the preheated 425 degree oven, stirring occasionally, until tender and caramelized, about 20 minutes.
Whisk Maple Syrup and Balsamic Vinegar. While the Brussels are roasting, whisk to combine the maple syrup and balsamic vinegar. Set aside.
Drizzle with Syrup/Vinegar Mixture. Once Brussels sprouts are done, remove baking sheet from oven. Drizzle them with the maple syrup mixture.
Toss with Bacon and Pomegranate. Add the crumbled bacon and pomegranate seeds to the drizzled Brussels sprouts and toss all ingredients together lightly to combine.
Serve. After all ingredients are tossed together, then transfer to a serving dish. Serve while warm and enjoy.
The amazing flavors combined with the colorful presentation makes this a holiday and special dinner favorite!
What Main Dish Goes Well With this Recipe?
Many main dishes are delicious with this impressive side dish. I especially love it beef or poultry – such as Prime Rib or Roast Turkey for special holidays or entertaining and Balsamic Beef, Baked Chicken Breast or a steak for simple meals with friends and family.
Make Ahead and Storage Instructions
To make ahead, prepare as instructed without adding the pomegranate seeds. Place cooled Brussels Sprouts recipe in an airtight container. Store in the refrigerator for up to one week. Reheat in the oven until reheated throughout. Remove from the oven and top with pomegranate seeds and serve.
This side dish is really easy to make and to make ahead, which makes it a great option for holidays and entertaining. It is always a hit with my guests every time I serve it and I think you will really love it too! I can’t wait to hear how you like it!
More Delicious Vegetable Side Dishes
Here’s my Roasted Brussels Sprouts with Bacon and Pomegranate Recipe. I think you’ll love it!
Roasted Brussels Sprouts with Bacon and Pomegranate
Ingredients
- 3 slices bacon
- 1-1/2 pounds brussels sprouts halved
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 3 tablespoons pomegranate seeds
Instructions
- Preheat oven to 425ºF.
- Arrange bacon on the baking sheet and bake until cooked throughout, about 12 minutes. Remove the bacon from the baking sheet and set aside to cool. Once cooled, crumble.
- Place the Brussels sprouts onto the baking sheet used for the bacon and sprinkle with salt and pepper and lightly toss to coat. Roast the brussels sprouts, stirring occasionally, until tender and caramelized, about 20 minutes. Meanwhile, combine the maple syrup and balsamic vinegar and set aside.
- Remove the Brussels sprouts from oven, drizzle with maple syrup mixture, add crumbled bacon and pomegranate seeds and toss to coat. Serve warm.
Notes
- Prepare as instructed without adding the pomegranate seeds. Allow cooked Brussels Sprouts dish to cool and add to an airtight container. Store in the refrigerator for up to a week.
- Reheat in the oven until reheated throughout.
- Remove from the oven and top with pomegranate seeds and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Robyn, just have to come on here and give you props. My husband and I do not like Brussels sprouts and never have, but in our continued effort to eat more vegetables, I decided to try this. We both absolutely loved it. And it is true when they say the pomegranates take it to another level, but so does that maple/balsamic drizzle. This is now going to be in our dinner rotation (as is your shredded beef recipe and best baked chicken breasts!). Tonight I will be making the ribeye fajitas. Quickly becoming your number #1 fan here! Thanks for sharing all this goodness.
Oh, thank you so much, Roxy. I’m really pleased when I hear that someone loves my recipes. I love the Brussels sprouts story.