Roasted Shredded Brussels Sprouts with Bacon and Pomegranate seeds in a vinaigrette dressing. This recipe is an awesome holiday side dish. The pomegranate seeds add pops of fresh flavor and the bacon bits have a salty crunch. 

I was pleasantly surprised at how quickly I made this Brussels Sprouts with Bacon and Pomegranate dish. This means for you that it’s less time cooking and preparing side dishes on the day of Thanksgiving or ANY Fall holiday. From start to finish this probably took about a half hour, maybe less. If you cooked your bacon bits in advance made the dressing and assembled right before serving it would be even faster!

Brussels_Sprouts_Bacon_Pomegranate

For this Brussels Sprouts with Bacon and Pomegranate recipe I used Trader Joe’s shredded brussels sprouts. You can also use halved fresh brussels sprouts in place of the shredded. If you are making this for a Thanksgiving Dinner or Holiday party I would suggest DOUBLING the recipe. This will go quickly!


 

Brussels Sprouts with Bacon and Pomegranate

Brussels_Sprouts_Bacon_Pomegranate

serves 4-6

Ingredients:

  • 10 ounce bag of shredded brussels sprouts from Trader Joe’s
  • 2 tablespoons olive oil 
  • pinch of salt and pepper 
  • 5 slices of bacon, diced 
  • 1 pomegranate, seeds removed (about 1 cup)
  • For the dressing: 
  • 1/4 cup extra virgin olive oil 
  • 1 teaspoon dijon mustard 
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar 
  • pinch of salt and pepper 

Instructions: 

  1. Preheat oven to 400 degrees. Place shredded brussels sprouts tossed in about 2 tablespoons olive oil, salt and pepper on a large baking tray. Cook for 10-15 minutes until just tender and slightly browned. (If using whole brussels sprouts cook longer)/ Remove from oven and set aside. 
  2. While brussels sprouts are cooking in a cast iron skillet or large saute pan cook the diced bacon over medium heat until just crispy. Remove and put on paper towel to drain fat. 
  3. Make the salad dressing by whisking together olive oil, dijon mustard, honey, apple cider vinegar, salt and pepper in a bowl. 
  4. In a mixing bowl place the cooked brussels sprouts, half of the bacon, half of the pomegranate and 2 tablespoons of dressing. 
  5. Toss and adjust dressing, salt and pepper as well. Put in a serving dish and top with remaining pomegranates and bacon. 

Serve as a warm or room temperature side dish and enjoy 🙂 


 

SO SO SO easy! Remember you can cook your bacon and brussels sprouts a head of time and assemble ingredients when ready to serve. I love this for a twist on Brussels Sprouts at your Thanksgiving table!

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Need to bring a house warming gift to your host? Bake them this Apple Cinnamon Fritter Bread recipe. 

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