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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
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Prep Time 15 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 473 kcal

Ingredients
  

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

Instructions
 

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.
Keyword Brussels Sprouts Recipe, Maple Bourbon Brussels Sprouts with Pomegranate Salsa, Thanksgiving Recipe