If you’re looking for a beautiful, green dish for your Thanksgiving spread, these roasted brussels sprouts with bacon and pomegranates are for you! Not only is it a gorgeous color combination, but the flavors are bold and savory. And don’t fret, you can prepare these a day ahead, and reheat on Turkey Day. Grab the recipe below!
Thanksgiving Roasted Brussels Sprouts with Bacon
Prep time: 10 minutes
Bake time 30 minutes
Yield: 6-8 servings
1 pound fresh brussels sprouts
2 tablespoons olive oil
2 teaspoons salt
2-3 cloves garlic, chopped
1/2 package bacon
1 cup pomegranate seeds
2-3 tablespoons balsamic vinegar
1. Preheat oven to 425°F.
2. Wash and dry brussels sprouts. Cut them in half, and place in a baking dish lined with foil. Add in the garlic. Drizzle olive oil and salt all over and mix lightly with hands.
3. Cover a baking sheet with foil. Line the bacon on the sheet.
4. Cook both the brussels sprouts and bacon on 425°F for 30 minutes. brussels sprouts should start to crisp and lightly brown on edges, and soften in the middle. Bacon should be crisp. Remove when done and allow both to cool for 5-10 minutes.
5. Chop bacon into small bits. Toss the brussels sprouts, bacon, and pomegranate seeds together in a large bowl. Drizzle with balsamic vinegar. Serve immediately, or make ahead one day. (If prepping early, omit the pomegranate seeds until ready to serve. Reheat everything in the oven on 325°F for 5-10 minutes until warm, then toss with fresh pomegranate seeds.) Enjoy!