Seeing as it’s getting to be “that time of the year”, I feel like I should let you know about one thing I’m particularly thankful for: the fact that I never was served brussels sprouts as a kid. I don’t know what it is about parents, but they seem to go through a phase once their kids reach about 5 or 6 where they feel that mushy, dull, boiled brussels sprouts will be the perfect side dish to convert their children into long-time veggie fans. Luckily, my parents never put me through that taste-bud torture. May I offer my heartfelt apologies if you were not as fortunate.
The good news is, even if are one of those scarred adults who has sworn off brussels sprouts for life (or you know someone who is), these Roasted Honey Balsamic Brussels Sprouts with Bacon and Pomegranate Seeds will turn anyone into a brussels-believer.
I was introduced to brussels sprouts when my Aunt Sandy and Uncle Joe visited over the summer and Uncle Joe decided to whip up a batch of his famous sprouts as a side dish for our already gigantic buffet-style dinner. If there’s anyone in my family who knows how to cook, it’s those two, so I can guarantee you that everything gracing our table that day was to-die-for delicious. We had flank steak, Breaded Sausages and Amoigue, littleneck clams in white wine garlic sauce, garlic bread, and more, but can you guess what everyone ate the most of? That’s right. It was the brussels sprouts. James and I probably ate a pound of them ourselves, and ever since then, we’ve been smitten with the little green guys.
With a few tweaks to my Uncle Joe’s recipe, I came up with these sweet-and-savory sprouts, and I truthfully think they’re perfect. Whip them up for Thanksgiving, and I’ll be surprised if they aren’t raved about more than the mashed potatoes or stuffing or turkey!Print
If you thought you hated brussels sprouts, these will change your mind. Roasted Honey Balsamic Brussels Sprouts with Bacon and Pomegranate Seeds are perfect for Thanksgiving dinner or any tasty get-together. You’ll be amazed at how delicious they are!
- 6 slices bacon
- 2 lbs Brussels sprouts, halved and stemmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- ½ cup pomegranate seeds (fresh or dried both work fine)
- Preheat the oven to 400 degrees F.
- Line a baking sheet with foil and space out the strips of bacon. Cook until crispy (but not burnt), about 15 minutes. Remove the bacon from the oven and transfer to a plate lined with a paper towel to absorb excess grease. Pour the bacon grease from the baking sheet into a bowl and reserve.
- Discard the old foil lining and re-line the baking sheet with new foil (this prevents any burning of bacon fat that has stuck to the original foil.) Place the brussels sprouts on the pan and pour over the bacon fat and olive oil. Toss to coat, and then sprinkle with the salt and pepper.
- Roast the brussels sprouts for 15 minutes, turning and stirring halfway through to ensure that they’re evenly cooked.
- Remove from the oven and toss with the honey and balsamic vinegar. Crumble the bacon and add it in with the sprouts, tossing again to combine. Continue to roast for 3 more minutes.
- Remove from the oven and toss in the pomegranate seeds. Serve immediately.
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