Pan Roasted Brussels Sprouts with Bacon & Pomegranate makes for a tasty holiday side dish that works just as easily for a weeknight side.
You won’t want to wait until Christmas or Thanksgiving dinner to serve these brussels sprouts!
Roasting Brussels sprouts brings out their natural sugars and creates a crispy outside while keeping them tender on the inside. The bacon provides some smoky flavor to balance out the sweetness of the pomegranate arils, which I love for its tartness.
About the Pan Roasted Brussels Sprouts Recipe Ingredients:
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. Instructions with photos can be found directly below.
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. Red Wine Vinegar 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 Delicious Side Dish Recipes?
If you are looking for some really great side dishes, are are some of my favourites:
This Roasted Squash with Cranberry-Maple Glaze recipe makes for a perfect autumn side dish. A delicious Thanksgiving side dish!
Oven-Roasted Vegetables are a great side dish for any meal, and this recipe is an easy and delicious way to prepare them.
These Pesto Roasted Potatoes are such a classic side dish that goes well with a variety of proteins! Tender potatoes, coated with flavourful pesto and roasted to crispy perfection.
How to Make Pan Roasted Brussels Sprouts with Bacon & Pomegranate
Serves: 6-8 Prep Time: 10 mins Cook Time: 15 mins
Ingredients:
4 Slices thick-cut bacon, chopped
2 lbs Brussel 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 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, lemon zest 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 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
Pan Roasted Brussels Sprouts with Bacon & Pomegranate
Ingredients
- 4 Slices thick-cut bacon, chopped
- 2 lbs Brussel sprouts, trimmed and halved
- 1 Lemon, zested & 1 Tbsp juice
- 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, lemon zest 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 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
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!