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!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
- 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
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.
Make Ahead Roasted Brussels Sprouts Recipe 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.
Calories: 80kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 471mg | Potassium: 194mg | Fiber: 1g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 32.9mg | Calcium: 20mg | Iron: 0.6mg