This recipe for bacon and pomegranate roasted Brussels sprouts is tangy, sweet, salty and delicious. It’s a perfect Christmas side dish!
It is the most wonderful time of the year! The air is crisp and chilly, and everyone around you seems to be in a good mood. You can’t help but feel that sparkle in your heart when you think about all the holiday cheer ahead.
So why not add some extra excitement to this joyous season by cooking up these Bacon & Pomegranate Roasted Brussels Sprouts?
They’re festive, easy-to-make, and sure to please any guest at your Thanksgiving or Christmas dinner table.
This recipe makes enough for a small crowd so invite over some friends and family members to enjoy this delicious dish with you!
Bacon and pomegranate roasted Brussels sprouts is a great side dish for any Christmas party. It’s festive, can be made ahead of time, and will impress your guests with the sweet-salty goodness that bacon brings to this recipe!
If you have never tried roasted brussels sprouts before, this is your chance! Give them a try because you won’t regret it!
Contents hide
1 Tips for the Best Pan Roasted Brussels Sprouts
2 Roasted Brussels Sprouts Variations
3 How to Store Roasted Brussels Sprouts
4 How to Prepare Brussels Sprouts for Roasting
5 Ingredients for Making Roasted Brussels Sprouts
6 Looking for More Tasty Christmas Dinner Recipes?
8.1 Ingredients
8.2 Instructions
8.3 Recommended Products
8.3.1 Nutrition Information:
8.3.2 Yield:
8.4 Did you make this recipe?
Tips for the Best Pan Roasted Brussels Sprouts
- Don’t overcrowd the pan. Spreading them out in the pan so they all get lots of face time with the skillet help them brown. You are better off working in batches to roast the brussels to avoid steaming vs roasting.
- If you are doubling the recipe, you will probably want to oven roast the brussels sprouts. To do this toss the sprouts in 2 Tbsp of olive oil, salt and pepper, then lay out in a single layer on a baking sheet and roast for about 35 minutes at 425 F degrees.
- Make sure you get the flat sides nice and browned.
Roasted Brussels Sprouts Variations
- Add Nuts – Roasted and chopped pecans, walnuts, hazelnuts or pine nuts add a satisfying crunch to this festive side dish!
- Omit the Bacon – Don’t like bacon? Simply don’t add it. Cook your brussels in olive oil instead of bacon fat.
- Omit the Pomegranate – Again, if you don’t like pomegranate, leave them out!
- Use Lemon juice – You can swap lemon juice for the balsamic vinegar.
- Use Dried Cranberries – Swap dried cranberries in for the pomegranate seeds.
- Add Maple Syrup – If you are looking for more sweetness and less tang, add a little maple syrup to taste.
How to Store Roasted Brussels Sprouts
Store your roasted brussels sprouts in an airtight container in the refrigerator for up to 4 days.
For the best results when reheating, throw them back in a pan over medium-low heat with a little bit of olive oil until warmed through.
How to Prepare Brussels Sprouts for Roasting
You will want to start by giving your Brussels sprouts a good rinse in the sink.
Next peel off any outer leaves that are shrivelled or browned, otherwise you can keep the outer leaves on the Brussels sprouts.
Then, give any stalk left on it a good trim, and slice the Brussels sprouts in half, length-wise.
Ingredients for Making Roasted Brussels Sprouts
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Bacon – You can use Pancetta in place of the bacon. You can also make the bacon in advance and store it, covered, in the fridge until ready to prepare.
Brussels Sprouts – Make sure you get these guys a good sear by getting them all some time cut side down in the pan.
Balsamic Vinegar – Adds a little acidic brightness to balance the heaviness of the bacon fat. Lemon juice would also work here.
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 Tasty Christmas Dinner Recipes?
Check out some of my favourite recipes for serving at our family Christmas dinner!
This Cranberry Apple Acorn Squash is a wonderful side dish for any Holiday dinner. It easily compliments turkey and looks as amazing as it tastes.
Enjoy this for Thanksgiving dinner this year. This brined turkey is perfectly moist and flavoured with sage and apples – a quintessentially autumn flavour pairing.
Cranberry Fluff Salad is an easy holiday side dish perfect for Thanksgiving and Christmas dinner. A luscious combination of cranberries, pineapple, whipped topping and marshmallows.
How to Make Bacon & Pomegranate Roasted Brussels Sprouts
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 Tbsp Balsamic Vinegar
1/4 cup Pomegranate juice
Salt & Pepper to taste
1 Pomegranate, seeded
Directions:|
In a large skillet cook the bacon until crisp over medium-low heat. Set the bacon aside.
Drain the bacon far from the skillet, leaving 2 tbsp in the pan and reserving the rest.
Add the brussels sprouts, and a pinch of salt. Allow to cook until golden and tender, stirring occasionally. Add more bacon fat as needed.
Pour in the pomegranate and balsamic vinegar, 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
Yield: 6-8 Servings
Bacon & Pomegranate Roasted Brussels Sprouts
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This recipe for bacon and pomegranate roasted Brussels sprouts is tangy, sweet, salty and delicious. It's a perfect Christmas side dish!
Ingredients
- 4 Slices thick-cut bacon, chopped
- 2 lbs Brussel sprouts, trimmed and halved
- 1 Tbsp Balsamic Vinegar
- 1/4 cup Pomegranate juice
- Salt & Pepper to taste
- 1 Pomegranate, seeded
Instructions
- In a large skillet cook the bacon until crisp over medium-low heat. Set the bacon aside.
- Drain the bacon far from the skillet, leaving 2 tbsp in the pan and reserving the rest.
- Add the brussels sprouts and a pinch of salt. Allow to cook until golden and tender, stirring occasionally. Add more bacon fat as needed.
- Pour in the pomegranate and balsamic vinegar, 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
Recommended Products
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Nutrition Information:
Yield:
8
Amount Per Serving:Calories: 104Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 164mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 6g
Liz Lampman
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
