Balsamic Glazed Brussels Sprouts with Bacon and Pomegranate

This is a delicious and festive way to serve Brussels sprouts. The balsamic glaze is sweet and sticky, the bacon is salty and crispy, and the pomegranate arils add a lovely pop of colour and sweetness.


  • 1 kg Brussels sprouts, trimmed and halved
  • 200 g smoked bacon, diced
  • 1/2 pomegranate, seeds extracted
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper


  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Spread the Brussels sprouts out on a baking tray. Add the bacon and toss everything together.
  3. Roast for 20 minutes, until the sprouts are tender and the bacon is crispy.
  4. While the sprouts are roasting, put the balsamic vinegar, olive oil, salt and pepper in a small saucepan over a medium heat. Cook until the mixture is reduced by half.
  5. When the sprouts are ready, drizzle over the balsamic glaze and scatter over the pomegranate seeds. Serve immediately.

Potential changes & improvements

If you’re not a fan of Brussels sprouts, you could use any other green vegetable in this recipe ( kale, broccoli, green beans etc.).

If you’re not a fan of pomegranate seeds, you could use dried cranberries or chopped nuts instead.

What other food it works well with

This dish would go well with roasted or mashed potatoes, and a simple green salad.

Common Mistakes

One common mistake when cooking Brussels sprouts is to overcook them. This will make them mushy and unpleasant to eat. Another mistake is to undercook them, which will make them tough and bitter. The key is to cook them until they are tender but still have a bit of bite.

Nutritional Information

This recipe is high in fiber and protein, and is a good source of vitamins A, C and K. It is also low in carbs and calories.


This recipe contains gluten, egg, soy, dairy and nuts.

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