Maple Bacon Brussels Sprouts
When it comes to Thanksgiving, every dish on the table matters. But there’s something about a perfectly roasted, flavor-packed side that can elevate the entire meal. Enter these Maple Bacon Brussels Sprouts with Pecans, Feta, and Pomegranate! This dish has everything you want in a side: crunch, a touch of sweetness, creamy tang, and a little surprise in every bite.
Creator: Leslie Stokes
Imagine the savory crisp of bacon, the earthy depth of Brussels sprouts, the warmth of maple-cinnamon toasted pecans, and the pop of juicy pomegranate seeds—all balanced with the creamy saltiness of feta.
This is a side dish that will steal the spotlight from even the best-cooked turkey! It’s festive, colorful, and absolutely bursting with the flavors of fall.
The Perfect Blend of Fall Flavors
Thanksgiving calls for foods that embrace the season, and this recipe truly delivers. You’ll find hints of warm cinnamon in the maple-glazed pecans, smokiness from the bacon, and those earthy notes that roasted Brussels sprouts bring to the table. This side dish doesn’t just taste amazing; it looks gorgeous with its vibrant reds, greens, and golden pecans, adding color to your holiday table.
Ingredients:
brussels sprouts
bacon
pecans
maple syrup
vanilla extract
cinnamon
feta
pomegranate seeds
butter
salt, pepper, garlic powder
*** see full recipe below
Tips for Prepping Ahead of Time
With the hustle and bustle of holiday cooking, any make-ahead tips can be lifesavers. Here’s how you can prep this dish in advance so that on the big day, all you have to do is pull everything together:
1. Prepare the Brussels Sprouts: Trim and halve the Brussels sprouts a day or two before. Store them in an airtight container in the fridge, so they’re ready to season and roast on Thanksgiving day.
2. Cook the Bacon Ahead: Bake the bacon until crispy the day before. Once it’s cooled, crumble it and store it in the fridge. Just save a bit of the bacon fat if you can (a tablespoon or so), as it’ll add extra flavor to the Brussels when you roast them.
3. Toast the Pecans in Maple Butter: This is the step that brings so much flavor to the dish, and you can absolutely do it ahead. Toast the pecans with butter, maple syrup, cinnamon, and vanilla, then let them cool and store in an airtight container.
4. Final Assembly: When it’s time to pull it all together, roast the Brussels sprouts, toss them with the bacon and maple pecans, and top with crumbled feta and fresh pomegranate seeds. This step is fast, and your kitchen will smell amazing with those final touches coming together.
Whether you’re looking to shake up your Thanksgiving menu or add a new star side dish, these Maple Bacon Brussels Sprouts with Pecans, Feta, and Pomegranate have it all. They’re rich in flavor, easy to prepare, and festive enough to make every guest feel the holiday spirit.
This side dish is sure to impress and become a Thanksgiving tradition—one that you’ll want to enjoy all fall long!
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Thanksgiving Brussels Sprouts
When it comes to Thanksgiving, every dish on the table matters. But there’s something about a perfectly roasted, flavor-packed side that can elevate the entire meal. Enter these Maple Bacon Brussels Sprouts with Pecans, Feta, and Pomegranate! This dish has everything you want in a side: crunch, a touch of sweetness, creamy tang, and a little surprise in every bite.
Ingredients
- 3 lbs Brussels sprouts, trimmed and halved
- 10 slices of bacon, cooked- reserve the fat
- Salt, pepper, and garlic powder (to taste)
- 6 oz pecans
- 3 tbsp butter
- 3/4 tsp cinnamon
- 3 tbsp maple syrup
- 1/2 tsp vanilla extra
- 1/2 cup crumbled feta cheese
- 1/2 cup pomegranate seeds
Let's Make It
- Preheat your oven to 400°F (200°C).
- Place the bacon on a baking sheet and bake until crisp, about 15-20 minutes. Remove bacon from the sheet and set aside on a paper towel-lined plate. Reserve the bacon fat on the sheet.
- Increase oven temperature to 425°F (220°C).
- Place the Brussels sprouts on the sheet with the bacon fat, season with salt, pepper, and garlic powder, and toss to coat. Spread them into an even layer and roast for 20-25 minutes, stirring halfway through, until golden and crispy.
- While the Brussels sprouts roast, heat a pan over medium heat. Add butter, maple syrup, cinnamon, and vanilla extract. Once the butter is melted, add the pecans and cook, stirring frequently, until the pecans are toasted and coated, about 4-5 minutes. Remove from heat and set aside.
- Crumble the bacon and add it to the roasted Brussels sprouts. Add the maple buttered pecans, feta cheese, and pomegranate seeds. Toss everything together gently.
- Serve and Enjoy!
