Roasted Brussels Sprouts with Bacon, Pomegranate & Balsamic Glaze

These Brussels sprouts are roasted with red onion and bacon until caramelized and crispy, then finished with balsamic glaze and fresh pomegranate seeds. A perfect side dish for Thanksgiving.

By @cookwithchel

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 0 parchment
• 2 lbs Brussels sprouts
• 1 red onion
• 3 Tbsp olive oil
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 6 slices pre-cooked thick-cut bacon
• 0 balsamic glaze
• 0.5 cup fresh pomegranate seeds
• 0 raw bacon

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment.
2. Add the Brussels sprouts and onion to the pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss right on the pan.
3. Spread them in a single layer and scatter the bacon over the top. Don’t crowd the pan! Use two if you need to, so they roast instead of steam.
4. Roast 25–30 minutes, tossing halfway, until browned and crispy at the edges.
5. Drizzle with balsamic glaze and top with the pomegranate seeds. Serve warm.
6. I like my bacon REALLY crispy, so I use pre-cooked. If you like yours less crispy, use raw.