Bacon Roasted Brussels Sprouts

Looking for a festive new side dish? This bacon roasted brussels sprouts recipe is sweet, savory, delicious and perfect for the holidays.

Brussels sprouts get a bad rap. People often think they’re bitter and gross, but that’s not always the case. When cooked properly, Brussels sprouts are sweet, crispy, and delicious.

In this recipe, we roast them with bacon and pomegranates for an extra boost of flavor. This version takes the traditional pairing of Brussels sprouts and bacon and amps it up with tart pomegranates. The sweet-and-sour flavors are the perfect complement to your Thanksgiving feast.

So if you’ve been wanting to give Brussels sprouts a try, now is the time! This recipe is simple and sure to please everyone at your Thanksgiving table.

Tips for the Best Pan Roasted Brussels Sprouts

• Don’t overcrowd the pan. Space your brussels out in the pan so they all get a chance to brown.
• Work in batches to roast the brussels to avoid steaming vs roasting.
• Make sure you get the flat sides nice and browned.
• Don’t like bacon? Simply don’t add it. Cook your brussels in olive oil instead of bacon fat.
• Swap dried cranberries in for the pomegranate seeds.

About the Ingredients for Bacon Roasted Brussels Sprouts

Bacon – You can use Pancetta in place of the bacon.

Brussels Sprouts – Make sure you get these guys a good sear by getting them all some time cut side down in the pan.

Lemon – Adds a little acidic brightness to balance the heaviness of the bacon fat. Balsamic Vinegar is a very good substitute.

Pomegranate juice – Helps to tie this dish together and makes an incredible glaze. You can also use cranberry juice in a pinch.

Pomegranate – Dried cranberries will also work in a pinch. A medium pomegranate will give you about 1 cup of seeds.

Looking for More Holiday Side Dish Recipes?

If you are looking for some really great side dishes, are are some of my favourites:

This savory mashed sweet potatoes recipe is lightly spiced and creamy, making them the perfect side dish to complete any fall meal.

This maple-glazed butternut squash recipe is the perfect side dish for your Thanksgiving table with buttery sweet flavour and crisp edges.

This roasted apple cauliflower mash recipe, with crispy brussels sprouts is a healthy side dish that’s rich in flavour.

How to Make Bacon Roasted Brussels Sprouts with Pomegranates

Serves: 6-8  Prep Time: 10 mins  Cook Time: 15 mins

Ingredients:

4 Slices thick-cut bacon, chopped
2 lbs Brussels sprouts, trimmed and halved
1 Lemon, zested & 1 Tbsp juice
1/4 cup Pomegranate juice
Salt & Pepper to taste
1 Pomegranate, seeded

Directions:

In a large skillet cook the bacon over medium-low heat, until crisp. Set the bacon aside.

Drain the bacon fat from the skillet, leaving about 2 tbsp in the pan and reserving the rest.

Add the brussels sprouts, lemon zest and a pinch of salt to the hot skillet. Allow to cook until golden and tender, stirring occasionally. Add more bacon fat as needed.

Pour in the pomegranate and lemon juices, and bring to a boil, allowing to thicken into a glaze. About 1-2 minutes.

Remove from heat and stir in the pomegranate seeds and bacon.

Serve & Enjoy