Honey Balsamic Baked Brussels Sprouts sprinkled with bacon and pomegranates for the ultimate side dish. Sweetened with honey and pomegranates, savory balsamic and bacon and you’ve got yourself perfectly balanced brussels sprouts in a few easy steps.
There’s actually no excuse ever to eat boiled brussels sprouts anymore. Those days are far beyond me now. I do not like them boiled – how incredibly boring and bitter! However, adding a few simple ingredients you elevate the dish a thousand levels. No exaggeration.
You may think: ‘man, this girl is obsessed with brussels sprouts’. Well, I kind of am. I’m just so excited that I now enjoy a vegetable I before loathed. So, I have also made an Autumn inspired brussels sprouts dish using blackberries and a blackberry glaze (namely Blackberry Glazed Brussels Sprouts and Broccoli). That dish is inspired by this baby, but I wanted to wait with these Honey Balsamic Baked Brussels Sprouts until the Holiday season. Because this is a Christmas (and Thanksgiving) side dish for me!
I originally posted this recipe in my Thanksgiving for Two blog post, including a ton of delicious recipes for Thanksgiving. Most of them are highly applicable for a Christmas season too. And because this is originally a Christmas side dish for me, I wanted it to have its own glory in this post.
Honey Balsamic Baked Brussels Sprouts
Because during Christmas we are more people around the table, I am sharing a little bigger recipe here. And when it’s bigger, I wanted to share with you the best way to cook larger batches of bacon.
The Best Way to Cook Bacon
I’ve mentioned this in my Chives and Cheese Scrambled Eggs too, but I think it should be said again. When cooking more than a few strips of bacon, going for the oven technique is infinitely more hassle free.
Begin with pre-heating your oven to 200C (400F) and add parchment paper to a baking sheet. Arrange the bacon strips on the baking sheet, and bake on the middle rack for 12-18 minutes. Depening on your preferred crispiness and kind of bacon. Start checking it at 12 minutes, I usually stop at 15.
If you have more bacon than one baking sheet worth – you can bake them at the same time! Just change from regular to fan, still 200C (400F) and place the two baking sheets in the oven. Same amount of bake time too.
For these Honey Balsamic Baked Brussels Sprouts recipe we want them crispy. Once done cooking, crumble the bacon and set aside. Reserve the bacon fat. If you want to cut the baking time you may cut the bacon into small pieces before searing them in a pan. And then toss them with the brussels sprouts before baking.
Brussels Sprouts Love Bacon!
Did you know they’re besties? That’s true, so be sure to reserve the bacon fat. Adding the bacon fat to the brussels sprouts really is the best way of adding moisture to them. They absorb the flavor and become these savory goodies.
While the bacon is cooking, cut the brussels sprouts in half and remove the outer shell. Place them on an aluminum foil lined baking sheet. Mix the brussels sprouts with olive oil, salt and pepper and the reserved bacon fat.
Bake in the oven at 200C (400F) for 15 minutes. Toss the brussels sprouts halfway through. Once the 15 minutes are up, mix the brussels sprouts with honey, balsamic vinegar and the crumbled bacon pieces. Bake for 3 more minutes.
Serve these Honey Baked Brussels Sprouts with pomegranate arils. Amazing with a turkey or ham dinner!
What’s your favorite Christmas side dish?
- Crispy Fluffy Donuts (smultringer)
- Dasher’s Creamy Eggnog
- Norwegian Gingerbread Cookies (pepperkaker)
I’d love to hear your thoughts, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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Honey Balsamic Baked Brussels Sprouts
- 4 cups brussels sprouts 400 gr
- 1 tbsp olive oil
- 1/2 tsp salt and pepper more or less to taste
- 1/2 cup cooked, crumbled bacon 8 bacon strips. Go for more if you want to!
- 4 tsp honey
- 4 tsp balsamic vinegar
- 1/3 cup pomegranate arils 60 gr
- Cook bacon to crispy. Either line bacon strips on a parchment lined baking sheet and bake in the oven for 15 minutes on 200C (400F) - fan if two sheets. Once done, crumble the bacon and reserve the bacon fat. OR chop uncooked bacon into small pieces and sear in a pan (to cut time). Reserve bacon fat. Proceed with next step.
- Make sure oven is pre-heated to 200C (400F). Cut brussels sprouts in half and remove outer shell. Place on an aluminum foil lined baking sheet. Mix with olive oil, reserved bacon fat and salt and pepper. Cook for 15 minutes, turning them halfway through.
- Mix honey, balsamic vinegar and crumbled bacon with the brussels sprouts. Bake for 3 more minutes.
- Serve with fresh pomegranate arils.