Menu planning for Turkey Day? Add these Thanksgiving roasted Brussels sprouts with bacon, pomegranates, and a balsamic glaze to the lineup!
Why We Love Thanksgiving Roasted Brussels Sprouts
The combination of bright greens and reds is a fantastic way to bring beautiful color to the table. And they taste as yummy as they look. Anything with pomegranates has that effect on me.
Speaking of pomegranates, do you know the best and easiest way to open and deseed them? This video has saved my sanity too many times to count! The water trick in particular!
My favorite part about this classic Thanksgiving side is the crispy bacon. The saltiness and crunch pairs perfectly with the tart flavor of the pomegranates, and the earthy taste of the Brussels sprouts. It feels a little bit fancy, but it is incredibly simple to make!
You know what’s funny? I used to HATE Brussels sprouts as kid. Thought they were the devil’s vegetable, but I’ve had a change of heart! I’m a lowly, repentant vegetable eater now! The smell of Brussels sprouts roasting in the oven is heaven to my nostrils.
The Best Part of These Thanksgiving Roasted Brussels Sprouts?
They only require 15 minutes of your active time! This beautiful side dish is quick, meaning you can make them a day ahead, and simply heat them up on the big day. Nobody likes scrambling around the kitchen and fighting for precious oven time! You can save that stress and anxiety for the finicky dinner rolls that don’t want to rise. ???? (We’ve all been there, but I’m sending you the good bread-baking juju this year!)
Grab the recipe to these Thanksgiving roasted Brussels sprouts below and enjoy!
Thanksgiving Roasted Brussels Sprouts with Bacon
- 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
- Preheat oven to 425°F.
- Wash and dry Brussels sprouts. Cut them in half, and place in a baking dish lined with foil. Add in the garlic and drizzle olive oil and salt all over. Mix lightly with hands.
- Cover a baking sheet with foil. Line the bacon on the sheet.
- 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.
- 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!