Brussels Sprouts with Bacon and Pomegranate Recipe

Whether you pan sear or roast your brussels sprouts, adding bacon and pomegranate molasses makes them even more delicious!

Brussels spouts feel like a wholesome, healthy dish for cold-weather cooking. They pair so well with roasted chicken, pork, or beef, and seem like the perfect fall and winter vegetable.

A pan of seared brussels sprouts and bacon, topped with pomegranate molasses and fresh pomegranate arils.

But while I usually like any vegetable, cooked brussels sprouts are usually not one of my favorites. Which is strange, because usually roasted veggies are so flavorful, and raw brussel sprout salads are my favorite.

But because cruciferous veggies are a good staple in your diet, I’ve been experimenting with ways to make them more…palatable. And that’s exactly what happened with the brussels sprouts and bacon recipe magic.

I added bacon to the recipe, because of course. Bacon makes everything better, no? And then the little bit of sweetness and tartness that you get when you drizzle on a little bit of pomegranate molasses just takes it over the top. And I mean that in the best way possible.

Ingredients

  • 1 lb. fresh brussels sprouts
  • 4 slices thick cut bacon
  • 1/3 cup pomegranate molasses— You can make this yourself with this recipe or purchase it from a store. See the notes and tips section for where to find it or substitutions if you don’t have it.
  • 1/4 cup pomegranate arils
  • salt & pepper to taste
  • Hard cheese –(optional) something like sharp cheddar or parmesan
The ingredients-- brussels sprouts, bacon, pomegranate molasses and fresh pomegranate, salt, and cheese (optional)

How to Make Brussels Sprouts with Bacon and Pomegranate

Preparing the Brussel Sprouts for Cooking

Begin by washing your sprouts with cool water. With a sharp knife, trim off the end of each sprout and peel off the outer leaves, especially any that are loose or yellowing.

Cut each of the brussels sprout in half from top to bottom.

Cut the brussels sprouts in half and peel off the outer leaves.

Preparing the Bacon & Other Ingredients

Cut the four slices of thick-sliced bacon into 1″ pieces. Put the pieces into a 10″ skillet and cook them over medium heat until the pieces are crisp. Remove the pan from the heat, but leave the fat from the bacon in it.

Measure out 1/4 cup of pomegranate molasses and set out the pomegranate arils, salt and pepper, and shred the cheese if you wish to use it.

Pan-Searing the Brussels Sprouts

Heat the bacon grease in the pan over medium heat until it’s hot. Add the sprouts and turn as many of them as possible so that the cut side is facing down. Sprinkle them with salt.

Adding the prepared brussels sprouts to a pan of hot bacon grease before searing them.

Place a lid over the pan of sprouts and let them cook for 10-15 minutes, or until brussels sprouts have softened and the bottoms look seared and brown.

Remove the cooked sprouts from the heat and pour the pomegranate molasses over them while they’re still hot. Sprinkle them with the pomegranate arils, the bacon pieces, and pepper.

Pomegranate molasses being drizzled over pan seared brussels sprouts and bacon.

Sprinkle the shredded cheese over the top if you’re using it, then serve immediately.

Roasting the Brussels Sprouts

You can also roast the brussels sprouts in the oven if you prefer.

Preheat the oven to 425° Fahrenheit and line a large baking sheet with parchment paper or silicone baking mats.

In a large bowl, toss the brussels sprouts in the warm bacon grease, then spread them out over the baking sheet. If possible, turn them so that the cut side is face down.

A close up of pan seared brussels sprouts and bacon with pomegranate molasses and pomegranate arils.

Roast the sprouts for 20-25 minutes, or until the bottoms are browned and crispy. Pull them out of the oven and immediately drizzle the pomegranate molasses over them. Add the bacon pieces, pomegranate arils, freshly ground pepper, and shredded cheese if you’re using it.

Recipe Notes & Tips

Other Recipes You Might Enjoy:

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Brussels Sprouts with Bacon and Pomegranate Recipe


  • Author: Rebecca Neidhart

Ingredients

Scale
  • 1 lb. fresh brussels sprouts
  • 4 slices thick cut bacon
  • 1/3 cup pomegranate molasses
  • 1/4 cup pomegranate arils
  • salt & pepper to taste
  • (optional) hard cheese (like sharp cheddar or parmesan)

Instructions

Preparing the Brussel Sprouts for Cooking

Begin by washing your sprouts with cool water. With a sharp knife, trim off the end of each sprout and peel off the outer leaves, especially any that are loose or yellowing. Cut each of the brussels sprout in half from top to bottom.

 

Preparing the Brussels Sprouts for Cooking

Cut the four slices of thick-sliced bacon into 1″ pieces. Put the pieces into a 10″ skillet and cook them over medium heat until the pieces are crisp. Remove the pan from the heat, but leave the fat from the bacon in it.


Measure out 1/4 cup of pomegranate molasses and set out the pomegranate arils, salt and pepper, and shred the cheese if you wish to use it.

Pan-Searing the Brussels Sprouts

Heat the bacon grease in the pan over medium heat until it’s hot. Add the sprouts and turn as many of them as possible so that the cut side is facing down. Sprinkle them with salt.


Place a lid over the pan of sprouts and let them cook for 10-15 minutes, or until brussels sprouts have softened and the bottoms look seared and brown.


Remove the cooked sprouts from the heat and pour the pomegranate molasses over them while they’re still hot. Sprinkle them with the pomegranate arils, the bacon pieces, and pepper.


Sprinkle the shredded cheese over the top if you’re using it, then serve immediately.


Roasting the Brussels Sprouts

You can also roast the brussels sprouts in the oven if you prefer. 


Preheat the oven to 425° Fahrenheit and line a large baking sheet with parchment paper or silicone baking mats.


In a large bowl, toss the brussels sprouts in the warm bacon grease, then spread them out over the baking sheet. If possible, turn them so that the cut side is face down. 


Roast the sprouts for 20-25 minutes, or until the bottoms are browned and crispy. Pull them out of the oven and immediately drizzle the pomegranate molasses over them. Add the bacon pieces, pomegranate arils, freshly ground pepper, and shredded cheese if you’re using it.

Notes

  • If you don’t wish to make the pomegranate molasses, you should be able to find it in the international section of your grocery store. If not, you can purchase it at any middle eastern food market.
  • If you can’t find or don’t have pomegranate molasses, you can substitute half maple syrup and lemon juice to get the sweet and tart flavor profile that the pomegranate flavor lends.

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