Robyn StoneRoasted Brussels Sprouts with Bacon melds savory oven roasted Brussels sprouts, crispy bacon and sweet pomegranate in this delicious favorite side dish recipe!
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 veggie to another level. Crispy bacon makes everything even more amazing, doesn’t it?! 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
Brussels sprouts are tasty prepared many various ways, but roasting them makes gives them a crispy, nutty flavor that makes them delicious! But this recipe turns a beloved vegetable into a star side dish! I’ve had people that don’t like Brussels sprouts absolutely rave over this! 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!
How to Make Roasted Brussels Sprouts
To make this, you’ll need these ingredients:
- Bacon
- Brussels Sprouts
- Salt and Pepper
- Balsamic Vinegar
- Maple Syrup
- Pomegranate Seeds (Arils)
To start, I cook my bacon in the oven on a baking sheet, then remove the bacon and toss in my Brussels sprouts, sprinkle with the salt and pepper and toss them to make sure they are well coated. Then, I roast them until they are tender, about 20 minutes.
While they are roasting, I stir together my maple syrup and balsamic vinegar. Then, once they’ve finished roasting, I remove the baking sheet from the oven and drizzle the Brussels sprouts with the maple syrup mixture, and add the crumbled bacon and pomegranate seeds and toss to combine.
Then, transfer to a serving dish and serve warm.
The amazing flavors combined with the colorful presentation makes this a holiday favorite!
How to Make Ahead
To make ahead, prepare as instructed without adding the pomegranate seeds. 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 sheet pan 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
Nutrition Information
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.