Holiday Brussels Sprouts

Holiday Brussels Sprouts are a direct descendant of Half-Baked Harvest’s Roasted Balsamic Parmesan Brussels Sprouts recipe. My daughter found the original from Tieghan Gerard and had to make it. She did a little tinkering with oil (less), fig preserves (more), and cheese (also less). Also, she added bacon. Because doesn’t it make everything better? Actually, yes.

I could see these brussels sprouts on a Thanksgiving table. Bright with red pomegranate arils and green sprouts, they also would be a beautiful addition to Christmas celebrations. We also loved them on a random Tuesday.

I have only one warning for you: these little sweet, tangy, crispy nuggets are addictive and will get snapped up straight from the sheet pan. Make extra.

Holiday Brussels Sprouts
¼ cup olive oil
¼ cup balsamic vinegar
2 ½ tablespoons fig preserves
1 clove garlic, chopped
2 tablespoons fresh thyme leaves
1 teaspoon kosher salt and freshly ground pepper
¼ teaspoon chili flakes
1 ½ pounds brussels sprouts, stems trimmed, halved
3 shallots, peeled and halved
3 strips bacon, cooked until crisp, crumbled
¼ cup shaved Manchego or parmesan cheese
1 cup pomegranate arils

Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment. In a small bowl, whisk together the olive oil, balsamic vinegar, fig preserves, garlic, thyme, salt, pepper, and chili flakes. 

On the parchment-lined baking sheet, toss the brussels sprouts and shallots together with the oil-vinegar mixture. Spread the vegetables in a single layer. Roast until the vegetables begin to brown, about 18 minutes. Turn on the broiler, and broil for another 2 to 3 minutes, until the leaves on the brussels sprouts brown deeply and crisp up.

Remove the brussels sprouts from the oven and let them cool on the sheet pan for 5 minutes. Transfer them to a large bowl and toss with the bacon. Top with cheese and pomegranate arils.