It’s true. This makes the sixth Brussels sprouts recipe in a month here on The Family Kitchen. I don’t take that lightly. This is worth adding to the mix. And they are all worth considering for Thanksgiving dinner.

My favorite way to eat Brussels sprouts is roasted with bacon. Luckily, this is also the easiest way to make them. And though they taste great right out of the roasting pan, I often finish them with a splash of balsamic vinegar or lemon juice and zest. I like the way the acid picks up the flavor.

The last time I made Brussels sprouts, though, I was distracted by a pomegranate. Would the tangy seeds work the same magic? Indeed they would. Delicious!

I know that pomegranates are a pain. But you have all that time while the sprouts are cooking. What? You have other stuff to do? Okkkkaayyyy. Check your grocery store for packaged pomegranate seeds. Many stores carry them at this time of year. Once you have them in hand, it’s a simple matter of tossing them with the cooked sprouts.

Brussels Sprouts with Bacon & Pomegranate

2 pints Brussels sprouts, cleaned, trimmed and halved
3 thick cut strips bacon, chopped (about 1/2 c chopped)
3 Tbsp olive oil
salt & pepper
3/4 c pomegranate seeds
drizzle of balsamic vinegar, optional

1. Preheat oven to 375 degrees. Toss Brussels sprouts with bacon, olive oil, salt and pepper. Roast for about 45 minutes, or until they are cooked through and caramelized and crisped in spots.

2. Toss roasted sprouts with pomegranate seeds and a drizzle of vinegar. Enjoy!

I don’t think we here at the Family Kitchen are the only ones loving Brussels sprouts these days. Is it me or does it seem like they are having a resurgence in popularity? Maybe it’s a holiday thing, but it’s hard to resist caramelized Brussels sprouts, slightly charred and crunchy in just the right spots. Or a pile of shredded goodness tossed with a vinaigrette that brightens their earthy flavor.

So many options, and we’ve got you covered across the board!

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