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!