Roasted Brussels Sprouts with Pomegranate and Bacon Recipe
Roasted Brussels Sprouts with Pomegranate and Bacon make a delicious side dish! The brussels sprouts are roasted and then drizzled with maple syrup and balsamic vinegar and then tossed with crispy bacon and pomegranate!
If you are looking for a way to get your family to absolutely love Brussels sprouts, then I highly recommend this one! It is so flavorful and delicious and one of those side dish recipes that I’ve found even those who aren’t huge fans of Brussels sprouts even enjoy!
Roasted Brussels Sprouts with Pomegranate and Bacon Recipe
How to Make Roasted Brussels Sprouts
To start, I cook my bacon in the oven on a baking sheet, the 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 the Brussels sprouts until they are tender, about 20 minutes.
While they are roasting, I stir together my maple syrup and balsamic vinegar. Then, once the Brussels sprouts are roasted, I remove the baking sheet from the oven and drizzle 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.
Make Ahead Roasted Brussels Sprouts Recipe
For make ahead roasted brussels sprouts, prepare as instructed without adding the pomegranate seeds. 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.
Here’s my Roasted Brussels Sprouts with Pomegranate and Bacon Recipe. I think you’ll love it!
Roasted Brussels Sprouts with Pomegranate and Bacon Recipe
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
Enjoy!
Robyn xo
Can I use cranberries instead?
I’ve not tried cranberries in this recipe but I’d love to hear how you like it if you give it a try. Thanks!
I don’t care much for Brussel sprouts, but eating them this way I looks great!
My children would never eat brussel sprouts until I started roasting them. They now fight over who gets the last one in the dish.
Roasting them does make such a difference in the flavor, doesn’t it! I hope you enjoy this dish if you give it a try – it’s delicious! Thanks, Margaret!
Brussels sprouts are my FAVE, and now that you’ve added pomegranate and bacon??? SOLD!
Thanks so much, Erin! They are definitely delicious and I think you’d enjoy them! xo
i made this for lunch for the week and will be finishing off my last bits today. It was so good! normally i’d attribute that to the bacon but the pomegranate seeds were especially delicious in this.
Could you use pomegranate molasses instead of balsamic vinegar?
This roasted brussels sprouts with pomegranate and bacon looks really yummy! Will try it definitely! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!
I’m glad you found it and are giving it a try, Jill! It is definitely a special, delicious dish and a great way to enjoy brussels sprouts! Thanks so much for pinning and sharing! Enjoy! xo
If I make this ahead of time (and will have to double the recipe for our Thanksgiving feast), won’t the bacon get soggy when stored in the fridge? When I reheat it in the oven, will it crisp back up again? Or is it really best to make this dish just before serving it? Thanks for your advice!
I love this dish made right before serving, but you can also make it ahead of time, if you need to. If you do need to make them ahead, I would roast the brussels sprouts with olive oil and then store the cooked brussels sprouts tightly wrapped in an oven-safe dish. About 30 minutes before serving, reheat them at 350º F until they are warmed throughout. Meanwhile, brown diced bacon and when the brussels sprouts have reheated give them a quick toss and stir in bacon and pomegranate seeds.
Thanks so much!