Brussel Sprouts with Bacon

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Brussel Sprouts with Bacon is a veggie-packed side dish that is easy, delicious, and takes no time to whip up. Perfect for Thanksgiving!

Today, I’m featuring an easy and delicious side dish that takes no time at all to whip up that will mesh swimmingly with the other items you’re serving at your Thanksgiving meal. Brussel Sprouts with Bacon is colorful, warm, and inviting.

Main Ingredients Needed

First things first. A grocery list. Here’s what you’re going to need for Brussel Sprouts with Bacon:

• Brussel Sprouts and Asparagus – surprise! This side dish has more than just Brussel sprouts in it, it’s also got asparagus. So good!
• Bacon – and of course, it has bacon! You could also use pancetta for an Italian twist.
• Onion – I just used a yellow onion for this recipe. Cooking it in the bacon fat gets rid of its sharp flavor.
• Almonds – these are toasted and create crunchy bites!
• Pomegranate Arils – these are pomegranate seeds and when you bite into them you get a wonderful pop of sweet-tart flavor.
• Salt and Pepper – season as you go but remember that the bacon already adds a lot of saltiness.

Variations to Brussel Sprouts with Bacon

• Fruit: instead of pomegranate, consider adding another fruit to this dish. Dried apricot or cranberries would be perfect!
• Dressing: you could make a balsamic glaze that would be perfect with this Brussel sprouts dish.
• Cold: this is the kind of recipe where the leftovers call my name from the fridge. I serve this side dish warm, but it is equally just as good, cold.

How to Make Brussel Sprouts with Bacon

It doesn’t take much to make this Brussel Sprouts with Bacon, just a bit of sauteing and time! For full details, see the recipe card down below:

1. Start out by prepping the veggies. Wash the Brussel sprouts and the asparagus. Slice the Brussel sprouts like you want to shred it. And chop the asparagus pretty small. You’ll also want to chop up some onion and crack open that pomegranate and pop out 1 cup of the arils.
2. Now to cook this, you’re going to need a deep skillet and some sort of utensil to stir and toss. So, start out by rendering the fat out of the bacon in your pan.
3. Oh, and start toasting some almonds.
4. So once your bacon is looking toasty, take it out to drain and place the pan with the remaining grease back on the heat. Toss in the onions and saute.
5. Check your almonds! Don’t let them burn! Take them off the heat once they are golden.
6. Pour in the Brussel sprouts, asparagus, salt, and pepper. Saute until veggies are wilted and bright green. Remove from the heat and add in the cooked bacon, almonds, and pomegranate arils.
7. Toss it all together and taste to see if you need to adjust seasonings. Serve warm.

My Thanksgiving Spread

Brussel Sprouts with Bacon is salty from the bacon, sweet from the pomegranate, crunchy and buttery from the almonds, and healthy because of all those greens! Well, semi-healthy. {Let’s just forget about that bacon grease we used 🙂 }

Did I mention it looks pretty on a Thanksgiving plate? Very colorful and festive! Here’s what else is part of my Thanksgiving spread:

• Cornbread Stuffing
• Perfect Roast Turkey
• Homemade Turkey Gravy
• Twice Baked Sweet Potatoes 

More Brussel Sprout Recipes to Try!

• Roasted Brussels Sprouts
• Sauteed Brussels Sprouts with Bacon & Cashews
• Brussels Sprouts Caesar Salad
• Spaghetti with Bacon, Brussels Sprouts and Artichokes {oh yeah!}

Consider making this side dish this year for Thanksgiving! And if you do, let me know how it went in the comment below.

The prinable recipe card is down below 🙂

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5 from 14 votes

Brussel Sprouts with Bacon

Brussel Sprouts with Bacon is a veggie-packed side dish that is easy, delicious, and takes no time to whip up. Perfect for Thanksgiving!

servings 6 servings

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1/2 lb bacon sliced
• ▢ 1 cup onion
• ▢ 2 lbs brussels sprouts
• ▢ 1 bunch asparagus
• ▢ 1 cup pomegranate arils
• ▢ 1/2 cup slivered almonds toasted
• ▢ salt & pepper to taste

US Customary - Metric

Instructions

• Heat up a large skillet over medium high heat. Saute bacon until crispy, 6 minutes.
  
• While the bacon is cooking, wash asparagus and brussels sprouts.
  
• Snap off the ends of the asparagus and chop into small pieces. Remove the outer leaves of the brussels sprouts and slice into small pieces as if to shred them.
  
• Remove bacon, leaving up to 1/4 cup grease. {If there’s any more then that, then drain it off.}
  
• Stir in onion and saute about 5 minutes. Pour in prepared asparagus, brussels sprouts, salt and pepper. Saute until bright green in color and wilted, another 5 minutes.
  
• Pour almonds into a clean dry pan and roast on the stove top until fragrant.
  
• Remove from heat and stir in cooked bacon, pomegranate arils and toasted almonds. Toss and serve warm.
  

Nutrition

Calories: 323kcal | Carbohydrates: 26g | Protein: 14g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 292mg | Potassium: 981mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1721IU | Vitamin C: 137mg | Calcium: 116mg | Iron: 4mg

Course: Salad

Cuisine: American

Keyword: brussel sprouts with bacon