Balsamic-Fig Glazed Brussels Sprouts with Bacon, Pomegranate, and Parmigiano-Reggiano Recipe

If you’re looking for a side dish that’s bursting with flavor, texture, and a hint of festive flair, the Balsamic-Fig Glazed Brussels Sprouts with Bacon, Pomegranate, and Parmigiano-Reggiano Recipe is here to steal the spotlight. This dish brilliantly marries the earthy bite of Brussels sprouts with the smoky richness of bacon, the sweet tang of balsamic and fig glaze, the jewel-like crunch of pomegranate seeds, and the salty nuttiness of Parmigiano-Reggiano. It’s the kind of recipe that transforms Brussels sprouts from a humble vegetable into a show-stopping crowd-pleaser, perfect for holiday dinners or any cozy gathering where good food is the main event.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and the way each ingredient plays a unique role in crafting that irresistible balance of flavors and textures. From the aromatic rosemary to the glossy sheen of fig spread, each component is essential and will come together in harmony.

• 1 lb. Brussels sprouts, trimmed and halved lengthwise: Fresh and firm sprouts provide the perfect base with a natural crunch and slight bitterness that the glaze will beautifully soften.
• 4 slices raw bacon: Adds smoky, savory depth and a crispy texture; applewood bacon is my personal favorite for that extra layer of flavor.
• 2 medium shallots, peeled and quartered: These bring a subtle sweetness that caramelizes alongside the sprouts and bacon.
• 3 Tbsp. balsamic vinegar: This deep, tangy vinegar is crucial for the glaze and ties the sweet and savory elements together.
• 2 Tbsp. extra-virgin olive oil: Adds richness and helps everything get nice and golden in the oven.
• 2 Tbsp. DeLallo Fig Spread (or fig preserves): Offers a luscious, fruity sweetness that complements the balsamic beautifully.
• 1 Tbsp. finely chopped fresh rosemary: Infuses the dish with an herbal note that elevates the flavor complexity.
• 1/2 tsp. kosher salt and 1/2 tsp. cracked black pepper: Essential seasoning to enhance every bite.
• Freshly grated Parmigiano-Reggiano for garnish: Adds a salty, umami finish that melts slightly over the warm sprouts.
• Pomegranate arils for garnish: For a burst of juicy sweetness and festive color contrast.

How to Make Balsamic-Fig Glazed Brussels Sprouts with Bacon, Pomegranate, and Parmigiano-Reggiano Recipe

Step 1: Prepare and Arrange the Ingredients

Start by preheating your oven to 425ºF, a perfect temperature for roasting that brings out the natural sweetness and crunchiness of the Brussels sprouts while crisping the bacon beautifully. Trim and halve the Brussels sprouts so they cook evenly. Then toss them together with the chopped bacon and quartered shallots on a large rimmed baking sheet—this trio sets the stage for delectable caramelization.

Step 2: Whisk Together the Balsamic-Fig Glaze

In a small bowl or jar, mix together the balsamic vinegar, olive oil, fig spread, finely chopped rosemary, salt, and cracked black pepper until smooth and glossy. This glaze is where all the magic happens, bringing a harmonious balance of tang, sweetness, and herbaceous notes that will coat every bite.

Step 3: Coat and Roast the Brussels Sprouts

Pour most of the glaze over the Brussels sprouts, bacon, and shallots—reserving about two tablespoons to add after roasting—and toss everything together so each piece is coated. Spread the mixture evenly on the baking sheet and roast for 25 to 28 minutes, giving everything a toss halfway through. You’ll know it’s done when the bacon is crispy and the sprouts are caramelized with golden brown edges.

Step 4: Finish with Extra Glaze and Garnishes

Once the Brussels sprouts are out of the oven, drizzle the remaining balsamic-fig glaze over the top for an extra punch of flavor and shine. Transfer to a serving platter, then sprinkle generously with freshly grated Parmigiano-Reggiano and scatter pomegranate arils for a gorgeous pop of color and a burst of juicy sweetness.

How to Serve Balsamic-Fig Glazed Brussels Sprouts with Bacon, Pomegranate, and Parmigiano-Reggiano Recipe

Garnishes

Besides the signature Parmigiano-Reggiano and pomegranate arils, feel free to add a few fresh rosemary sprigs for a beautiful earthy aroma and some toasted almonds or walnuts for extra crunch. These garnishes elevate the dish visually and texturally, making it irresistible at first sight and bite.

Side Dishes

This recipe pairs wonderfully with roasted meats like a herb-crusted roast chicken or pork tenderloin. It also complements a cozy holiday spread alongside mashed potatoes or creamy polenta, balancing richness with its vibrant tang and savory bacon bites.

Creative Ways to Present

Serve the Brussels sprouts in a rustic wooden bowl for a cozy look, or plate them elegantly on a white ceramic platter with the pomegranate arils artistically scattered on top. For a party twist, spoon them into small individual ramekins or serve as a warm topping on crostini for a festive appetizer everyone will talk about.

Make Ahead and Storage

Storing Leftovers

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, but be aware the crispness of the bacon and the fresh pomegranate arils will diminish, so add fresh arils when reheating.

Freezing

This dish is best enjoyed fresh, but if you have to freeze, cool it completely, then place in a freezer-safe container for up to one month. Keep in mind the texture of the Brussels sprouts and bacon may change slightly upon thawing, so it’s best used in cooked dishes after thawing.

Reheating

Reheat gently in a skillet over medium heat or in the oven at 350ºF until warmed through. Avoid the microwave if possible to keep the Brussels sprouts and bacon from turning soggy. Remember to add fresh pomegranate arils after reheating for that fresh burst of color and flavor.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are ideal for their crisp texture, you can use frozen if necessary. Just thaw and pat them dry well before roasting to avoid excess moisture that can prevent caramelization.

Is pancetta a good substitute for bacon?

Absolutely! Pancetta offers a similar salty, slightly sweet richness and crisps nicely when roasted. It works beautifully in this recipe if you prefer a slightly different pork flavor.

What if I don’t have fig spread? Can I use something else?

Fig spread adds a unique fruity sweetness, but you can substitute with fig preserves or even a bit of honey or maple syrup mixed with a pinch of cinnamon for a similar depth of flavor.

How do I make this recipe vegan or vegetarian?

To make a plant-based version, skip the bacon and use smoked paprika or liquid smoke for that smoky flavor. Substitute the Parmigiano-Reggiano with a vegan cheese or nutritional yeast, and keep the rest of the ingredients the same for a delicious vegan option.

Can this recipe be doubled for a larger crowd?

Yes, it doubles up nicely. Just make sure you use a large enough baking sheet or roast in batches so the Brussels sprouts have room; overcrowding will cause steaming rather than roasting.

Final Thoughts

I truly hope you give the Balsamic-Fig Glazed Brussels Sprouts with Bacon, Pomegranate, and Parmigiano-Reggiano Recipe a try because it’s such a wonderful way to enjoy this often-underrated vegetable. The bright pops of pomegranate, the rich balsamic-fig glaze, and the savory crunch of bacon create a symphony of flavors that’s guaranteed to impress. It’s one of those special recipes where simplicity meets gourmet, and every bite feels like a celebration on your plate.

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