Roasted Brussels Sprouts with Bacon Recipe
This post may contain affiliate links. Please read my disclosure policy.
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? Like this beautiful Brussels sprouts dish, recipes like my sweet potato casserole and roasted carrots add color and amazing flavor to special meals. Comfort food sides like mashed potatoes, squash casserole or macaroni and cheese also add a familiar and satisfying feel to family meals.
These Brussels Sprouts with Bacon and Pomegranate are such a delicious 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!
Why We Love This Recipe
- Outstanding Flavor – Roasting the Brussels sprouts gives them a rich, nutty flavor. Then, finalizing the recipe with pomegranate and bacon provides this dish with a salty, slightly sweet, 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 packed with flavor.
- Impressive for Entertaining – This has a colorful presentation on the table.
How to Make Roasted Brussels Sprouts
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- 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 slight sweetness and works well with the juicy pomegranate.
- Maple Syrup – Gives an extra touch of rich sweetness that complements the salty bacon.
- Pomegranate Seeds (Arils) – Colorful and juicy with a sweet and tart taste. It 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, about 12 minutes. Once done, remove the bacon from the baking sheet and set it aside on a paper towel-lined plate to allow to drain the excess grease and to cool. After it has cooled, crumble the 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 the baking sheet from the 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 fantastic flavors combined with the colorful presentation make 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 steak for simple meals with friends and family.
Make Ahead and Storage Instructions
Prepare as instructed without adding the pomegranate seeds. Place the 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, top with pomegranate seeds, and serve.
This side dish is really easy to make and to make ahead, which makes it an excellent option for holidays and entertaining. It is always a hit with my guests every time I serve it and I think you will 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 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
Only a true southern lady will look you straight in the face and say “I cook them in the bacon grease,…Hope you enjoy!!!!! Happy Thanksgiving ya’ll
When cooking the Brussel sprouts on same sheet that bacon was cooked on, do we cook them in the bacon grease? Or do I start with clean tray?
I cook them in the bacon grease, Stacey. Hope you enjoy!
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!
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
Could you use pomegranate molasses instead of balsamic vinegar?
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.
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 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!
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!