Maple Balsamic Roasted Brussel Sprouts with Bacon and Pomegranate Seeds

If you’re looking for a tasty Thanksgiving side dish and you’re a fan of Brussel sprouts then you’re in luck because this Maple Balsamic Roasted Brussel Sprouts recipe is a party of delicious flavors.

These Brussel sprouts are roasted in avocado oil, grade a maple syrup, balsamic vinegar, and bourbon vanilla. The “confetti” (if you will) is the bacon, pomegranate seeds, a squeeze of lemon juice, and a pinch of lemon zest. It’s a healthy fiesta! Actually, is bacon healthy? It’s Trader Joe’s Uncured Dry Rubbed Sliced Bacon, so I’m going to assume…yes? Don’t hold me to it. 

Maple Balsamic Roasted Brussel Sprouts with Bacon and Pomegranate Seeds

I roasted the Brussel sprouts for about 30 minutes, but if you like yours more charred and crispy then you can extend the cooking time for an extra 5-10 minutes.

brussel sprouts

Ready for the recipe? Let’s do this!

Maple Balsamic Roasted Brussel Sprouts with Bacon and Pomegranate Seeds
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Maple Balsamic Roasted Brussel Sprouts with Bacon and Pomegranate Seeds

The perfect side dish for any occasion. Brussel sprouts roasted in avocado oil, maple syrup, balsamic vinegar, bourbon vanilla, and kosher salt. Topped with bacon bits, pomegranate seeds, a squeeze of lemon juice, and a light sprinkling of lemon zest. 

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 2 pounds brussel sprouts (cut into halves length wise)
  • 1/4 cup avocado oil
  • 3 tbsp balsamic vinegar
  • 3 tbsp grade a maple syrup
  • 1 tsp bourbon vanilla (regular vanilla is fine too)
  • 1 tsp salt

Topping

  • 4 strips bacon (cut into bitesize pieces and fried)
  • 1/3 cup pomegranate seeds
  • 2 tbsp lemon juice (about half a lemon)
  • 1/2 tsp lemon zest
  • 1 tbsp minced parsley (optional)

Instructions

  1. Set oven to 400 degrees. Cut your Brussel sprouts into halves length wise and steam for 10 minutes. Let cool for about 5 minutes before handling. In a large bowl combine oil, balsamic vinegar, maple syrup, vanilla, and salt with the Brussel sprouts and coat them thoroughly. Evenly spread out Brussel sprouts on a large baking pan and roast for 25-30 minutes. Let cool and then transfer onto a serving platter. 

  2. Garnish. First sprinkle on your fried bacon bits and pomegranate seeds. Squeeze the juice of half a lemon over the Brussel sprouts and then the lemon zest. Serve and enjoy. 

If you make this recipe I’d love to see! Tag me at @stayfreshfer.

P.S. If you’re looking for food photography backgrounds, I found this gorgeous French Kitchen Marble Pastry Slab at Crate & Barrel and I’ve fallen madly in love with it. It’s a great size measuring at 16 x 24 inches and it’s so heavy. It was a little pricey (ily coupons) but worth the splurge. I tried going to a few local tile shops to see if they had a nice marble slab, but no dice. Plus, I like that with the C&B one I can actually use it for making pastries or as a serving platter.

Thanks for reading! Have a wonderful week.