Brussel Sprouts with Bacon and Pomegranate

Smoky, Crispy, and Bright with a Pop of Fresh Pomegranate

These Brussels sprouts are seared to golden perfection in smoky bacon fat, then tossed with crispy bacon pieces and crowned with jewel-like pomegranate seeds. The richness of the bacon balances the sprouts’ earthiness, while the pomegranate adds a juicy, tart contrast. It’s a bold, colorful side dish that works beautifully for the holidays or any special meal.

Ingredients

2 pounds | 900g | Brussels sprouts, trimmed and quartered
8 ounces | 225g | bacon, thin sliced
1 | — | pomegranate, seeded

Instructions

Thinly slice the bacon and add it to a large sauté pan over medium heat. Cook until rendered and crispy, about 8–10 minutes.

Meanwhile, trim the ends off the Brussels sprouts and quarter them.

Once the bacon is crispy, remove it from the pan with a slotted spoon and set aside. Leave the rendered bacon fat in the pan.

Increase heat to medium-high. Add the Brussels sprouts to the pan in an even layer. Let them sear undisturbed for a few minutes to develop color, then toss occasionally until tender and caramelized, about 8–10 minutes total.

Once the sprouts are tender and golden, return the crispy bacon to the pan and toss to combine.

Transfer to a serving bowl and sprinkle generously with fresh pomegranate seeds.

Serve hot.