Turn a traditional Thanksgiving side dish on its ear with this Pomegranate Molasses Brussel Sprouts with Bacon. The addition of toasted pecans brings a nutty flavor to this savory yet sweet dish.
It’s my favorite time of the year – planning what to eat for Thanksgiving. Usually we have a traditional feast but a few years ago I started adding Brussel Sprouts with Bacon to our table. Who knew my family liked them as much as I do but they do. #winning
On a normal week I try to have roasted Brussel Sprouts and either carrots or sweet potatoes a couple of times a week. Throw in some bell peppers too and I’m golden. But for Thanksgiving you have to spruce it up a bit.
I’ve never cooked with pomegranates before but I kept seeing the little seeds at the store and they were like a star just calling to me. So I picked some up along with some juice and learned from Alton Brown how to make a pomegranate molasses. My life may never be the same.
This is a quick dish in that everything cooks up without you having to slave over the stove. Just set it and forget it. For a little while at least. When I was testing this, I’m ashamed to admit this is all I ate on this particular Sunday. I was going to take it in for the gals at work to taste but I just couldn’t stop myself. Yumminess overload!
Pomegranate Molasses Brussel Sprouts with Bacon
Turn a traditional Thanksgiving side dish on its ear with this Pomegranate Molasses Brussel Sprouts with Bacon. The addition of toasted pecans brings a nutty flavor to this savory yet sweet dish.
5 minPrep Time
20 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 lb Brussel Sprouts, end trimmed and cut in half
- 1 Tbsp olive oil
- salt and pepper, to taste
- 4 slices bacon, cut into 1 inch pieces
- 1/4 c pecans
- 1 c Pomegranate juice
- 2 Tbsp sugar
- 1 tsp lemon juice
- pomegranate seeds
Instructions
- To make the molasses, add pomegranate juice, sugar and lemon juice to a medium saucepan. Heat over medium heat until sugar completely dissolves.
- Reduce heat to low and cook until mixture reduces by half, approximately 70 minutes.
- Preheat oven to 425 degrees.
- Place Brussel Sprouts in a medium bowl. Drizzle with olive oil and season with salt and pepper.
- Prepare a large baking sheet with parchment paper. Place Brussel Sprouts and bacon on baking sheet. Place in the oven and bake for 20 minutes. The last ten minutes, add the pecans to a small cast iron pan or small baking sheet and let toast in the oven.
- Add Brussel Sprouts, bacon, pecans and pomegranate seeds to a serving dish. Drizzle with pomegranate molasses.
From my kitchen:
These are the tools I used to prepare this dish {and contain affiliate links}. I use this jelly roll pan all the time. And these parchment baking sheets because they are so simple to use and fit perfectly in the pan. Makes for an easy cleanup.
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