These Brussel Sprouts with Bacon and Pomegranate are a perfect Thanksgiving side dish (or really for any dinner!).
They’re parboiled and then roasted with seasonings and bacon. Then I just drizzle them with some maple syrup before topping with pomegranate seeds — easy and festive!
Need more Thanksgiving ideas? I’ve got you covered:
- Cranberry & Prosciutto Whipped Ricotta Crostini
- Homemade Soft Dinner Rolls
- Apple Butter Coffee Cake
- Baked Mac & Cheese
- Goat Cheese Stuffed Dates
- Cranberry Sauce with Pineapple
Brussel Sprouts with Bacon & Pomegranate Ingredients
Here’s everything you’ll need for this easy dish:
Brussels sprouts: Cleaned and cut in half
Bacon: Cut into small pieces
Pomegranate seeds: For a surprising twist
Seasonings: I used salt, pepper, garlic powder, and red pepper flakes
Maple syrup: Can sub honey or balsamic glaze
How to Make Brussel Sprouts with Bacon & Pomegranate
Here’s how to make this dish:
Step 1: Clean and cut your brussels sprouts
Preheat the oven to 450 degrees F. Add a pot of water to the stove and begin to bring it up to a boil.
Next, trim the stubby ends off of your brussels, and then remove any wilted leaves. Then cut them in half lengthwise and set aside.
Step 2: Parboil your brussels
Once the water has begun boiling, add a large pinch of salt and then the brussels. Boil for about 2–3 minutes, then dump into a colander and rinse them with cold water to stop the cooking. Let them drain.
Step 3: Cut the bacon
While the brussels are draining, cut the bacon into small pieces and set aside.
Step 4: Season and roast the brussels.
Add the brussels to a lined baking sheet and drizzle with olive oil. Then sprinkle the salt, pepper, garlic powder, and red pepper flakes. Mix all together, then make sure the brussels’ cut ends are face down on the baking sheet. Add the bacon all around and roast in the preheated oven for ~20 minutes, or until the brussels and bacon are crispy.
Step 5: Add the maple syrup and pomegranate seeds
Add the brussels to a clean bowl and drizzle with the maple syrup. Mix thoroughly before sprinkling with the pomegranate seeds and enjoy!
Brussel Sprouts with Bacon and Pomegranate
Ingredients
- 1 lb brussels sprouts, cleaned and cut in half
- 3 slices bacon cut into small pieces
- ¼ cup pomegranate seeds
- 1 tbs maple syrup or balsamic glaze; or honey
- 1 tbs olive oil
- ½ teaspoon garlic powder
- Pinch red pepper flakes
- salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees F and bring a pot of water to a boil. Once boiling, add the cut brussels and boil for 2-3 minutes. Remove to a colander and rinse with cold water. Let drain.
- Add the brussels to a lined baking sheet along with the olive oil, salt, pepper, garlic powder, and red pepper flakes. Mix around, then make sure each brussel is face down. Sprinkle the bacon all around and roast for ~20 minutes, or until the brussels and bacon are crispy. You can stir half way if you'd like.
- Remove and add the brussels and bacon to a serving bowl. Drizzle with the maple syrup and mix, then scatter the pomegranate seeds throughout. Enjoy!
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