Maple-Bourbon Brussels Sprouts with Pomegranate Salsa Recipe

Maple-Bourbon Brussels Sprouts with Pomegranate Salsa Recipe

I love the holiday season and everything that it entails. The celebrating, the festive feel in the air, the chaos, and of course, the cooking. These holiday inspired Maple-Bourbon Brussels Sprouts with Pomegranate Salsa are just begging for a spot on your table this Thanksgiving or Christmas. Sweet, savory and loaded with flavor, this dish comes together in a cinch. And when it comes to cooking on or for a holiday, minimally involved recipes come in clutch.

Serve these brussels at your nexty holiday gathering
Serve these brussels at your nexty holiday gathering

The pomegranate salsa is a totally optional component of the dish. However, I think it adds a bit of brightness by cutting through some of the richness that the brussells possess after being tossed in the maple-bourbon glaze. So, what is my opinion? Make it, of course! Especially during this time of year when pomegranates are easier to track down. Rollin’ Oats has them on their shelves right now along with everything else you need for these brussels, except the bourbon. If you don’t have any bourbon on hand, don’t worry – it’s not a game changer. Just use another spirit that you have on hand, like scotch or rum, or simply use 2 ounces of water.

Serve brussels with or without pomegranate salsa.
Serve brussels with or without pomegranate salsa.
The beautiful pomegranate for our salsa
The beautiful pomegranate for our salsa
Brussels and a fall cocktail

Maple-Bourbon Brussels Sprouts with Pomegranate Salsa

Abby Allen-Leach
Thanksgiving is rapidly approaching and these holiday-inspired Brussels deserve a spot on your menu.
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 473 kcal


Maple-Bourbon Brussels

  • 2 lbs Brussels Sprouts Approximately 2 bags/bunches, organic is always best! Washed, trimmed and cut in half.
  • 6 Slices Bacon Like Niman Ranch Applewood Smoked Bacon from Rollin' Oats. Roughly chopped into 1/2" pieces.
  • 1/2 cup Slivered Almonds
  • 2 oz Bourbon Whatever you have on hand will suffice! I used Ancient Age
  • 1/2 cup Brown Sugar
  • 1/2 cup Maple Syrup
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Olive Oil
  • Salt and Pepper

Pomegranate Salsa

  • 1 cup Pomegranate Seeds From approximately 1 large Pomegranate
  • 1/4 cup Chives Minced
  • 1/2 cup Red Onion Diced
  • 1 Lemon We just need the juice here but feel free to add in some zest as well.
  • 1 tbsp Olive Oil
  • Salt and Pepper


Pomegranate Salsa

  • In a medium bowl combine all salsa ingredients. Season with salt and pepper as needed. Keep salsa in the refrigerator until ready to serve.
    Pomegranate Salsa

Brussels and Assembly

  • Preheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl toss brussels with olive oil, salt and pepper and add them to the baking sheet in a single layer.
    Brussels tossed in olive oil, salt and pepper
  • Bake until Brussels begin to brown on the edges - 20-25 minutes. Remove from oven and set aside.
    Brussels after roasting in the oven
  • Heat a dutch oven or large skillet over medium heat and add in bacon. Cook, stirring occasionally, until bacon is fully cooked and crisp - 8-10 minutes.
    Crisp and cooked bacon bits
  • Using a slotted spoon, remove crisp bacon bits from pot/pan and allow to cool, until ready to use again, on a paper towel-lined plate. Pour balsamic and bourbon into the pot and scrape up the browned bits from the bottom of the pan. Bourbon and balsamic will bubble rapidly.
    Balsamic and Bourbon added to the bacon grease to deglaze the pan
  • Add in maple syrup and brown sugar. Stir occasionaly until the sauce has thickened, 5-7 minutes.
    Brown sugar and maple syrup added in
  • Turn off the heat and add in cooked brussels, crisp bacon bits and slivered almonds. Stir well to combine. Season with salt and pepper as needed.
    Brussels, bacon and almonds added to the glaze
  • When you're ready to serve, plate your brussels on a platter and top with heaping spoonfuls of pomegranate salsa.
    Serve brussels with or without pomegranate salsa.
Nutrition Facts
Maple-Bourbon Brussels Sprouts with Pomegranate Salsa
Amount Per Serving
Calories 473 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 15mg5%
Sodium 194mg8%
Potassium 900mg26%
Carbohydrates 61g20%
Fiber 9g38%
Sugar 43g48%
Protein 11g22%
Vitamin A 1225IU25%
Vitamin C 143mg173%
Calcium 146mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 473kcalCarbohydrates: 61gProtein: 11gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 15mgSodium: 194mgPotassium: 900mgFiber: 9gSugar: 43gVitamin A: 1225IUVitamin C: 143mgCalcium: 146mgIron: 3mg
Keyword Brussels Sprouts Recipe, Maple Bourbon Brussels Sprouts with Pomegranate Salsa, Thanksgiving Recipe
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DISCLAIMER: Kevin, Lori, Abby, Haley, Lindsey & Mahika do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner. We do not include any large national or regional chains in our ratings and reviews. We focus on independent locally owned eateries exclusively.

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