These oven roasted Brussels Spouts are so super easy to prepare they make a perfect side dish for get together. The savory gorganzola & bacon mixed with the tart pomegranate & sweet dried blueberries makes an EPIC side dish that is so pretty it could be the star of your table. You can do the prep work the day before so that all that needs to be done on the big day is toss everything on a cookie sheet and pop it in the oven. You can switch up the ingredients in this recipe to make this your own creation. Would you rather have pecans instead of walnuts? Go fo it! Wondering if dried cherries or blueberries would be better? Oooo what about craisens?!? Go wild and add them ALL! Not a fan of gorganzola? Switch it out with feta, goat cheese, or another crumbly cheese. This year I am going to try adding figs to the party. Use your imagination and have fun with this recipe!
Print Recipe
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Print Recipe
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| Servings | Prep Time | Cook Time |
| 6-8Servings | 15Minutes | 30Minutes |
| Servings | Prep Time |
| 6-8Servings | 15Minutes |
| Cook Time |
| 30Minutes |
- 4 cups fresh Brussels spouts quartered
- 1 1/2 cups raw walnuts OR your favorite nut
- 1 bulb fresh garlic minced
- 1 fresh pomegranate seeds removed, juices reserved
- 1 pound thick cut bacon sliced & cooked til crispy
- 16 ounces gorganzola - crumbled OR your favorite crumbly cheese
- 2 tablespoons coconut oil
- 1 tablespoon Butter
- 1 tablespoons sea salt
- 1 teaspoon ground black pepper
- 2 teaspoons crushed red pepper *optional
- Balsomic Pomegranate Glaze
- 1/2 cup balsamic vinegar
- 1/4 cup pomegranate juice reserved from pomegranate
- 1 fresh lemon juiced
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Ingredients
Servings: Servings
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- Cut ends off Brussels Spouts, give them a good rinse, and cut them into quarters
- Melt coconut oil on a large cookie sheet. You may need two if your cookie sheet gets too crowded
- Toss Brussels Spouts with coconut oil.
- Sprinkle with sea salt and ground pepper.
- Roast for 15 minutes at 350 degrees
- Roughly mince garlic
- Remove pomegranate seeds, catching juice, remove white pulp
- Add garlic & walnuts to pan with Brussels
- Use tongs to stir Brussels mixture, making sure coconut oil is evenly coating everything
- Arrange in a single layer
- Bake for an additional 15 minutes.
- Cook bacon with 1 tablespoon of butter until crispy, drain fat.
- Add gorganzola, pomegranate seeds, and bacon
- Drizzle with pomegranate balsomic glaze
- Use tongs to mix well
- Combine balsamic vinegar, lemon juice, and pomegranate juice in a small sauce pan
- Optional- Right before serving broil for 3-5 minutes
- Simmer for 5 minutes stirring often
Pomegranates & Brussels Spouts go together like peas and carrots! I first served these roasted Brussels sprouts at Thanksgiving several years ago at the request of my mom. I had never had this combo but was curious to give it a shot. It was an instant hit! This beautiful side dish has become a Thanksgiving tradition that everyone looks forward to eating every year.
Here is how you make this Forking EPIC side dish...
Cut ends off Brussels Spouts, give them a good rinse, and cut them into quarters. Toss Brussels Spouts with melted coconut oil. Sprinkle with sea salt and ground pepper. Roast for 15 minutes at 350 degrees.
Roughly mince garlic
Remove seeds from pomegranate into a strainer set over a bowl to catch the juices
Add pomegranates, walnuts, and garlic. Roast for another 15 minutes
Slice bacon in 1/2 inch strips
Cook bacon with butter until golden browned and crispy on medium high heat. Reduce heat at medium when the bacon starts to change color.
Wondering why I had you add butter to the pan with the bacon? The extra fat helps the bacon JUST RIGHT -evenly cooked and crispy but not too hard. Remove bacon from fat until Brussels are finished.
Add bacon, pomegranate seeds, and goganzola to Brussels mixture. Toss with pomegranate balsomic glaze. Finish under the broiler for 5 minutes right before serving for slightly crispy edges and melted cheese. Enjoy!
