Bacon Roasted Brussels Sprouts with Nutmeg

Bacon Roasted Brussels Sprouts with Nutmeg

Extraordinary layering of seasonal flavors, beautifully roasted bacon and Brussels sprouts with nice bits of char finished with a sweet tart mixture of grenadine and pomegranate vinegar plus an exquisite dusting of nutmeg.
Course Side Dish
Cuisine American
Keyword bacon roasted brussels sprouts, roasted brussels sprouts
Prep Time 5 minutes
Cook Time 15 minutes
Author Ian Wickman


Bacon Roasted Brussels Sprouts

  • 1 lb Brussels Sprouts, rinsed, trimmed and halved
  • 2 pieces Thick Cut Bacon (4 pieces of thin cut)
  • 1 T olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • 1 1/2 T Pomegranate Vinegar
  • 2 t grenadine (true pomegranate grenadine)
  • 1/4 t Nutmeg (approximate, to taste)


Bacon Roasted Brussels Sprouts

  • Preheat oven to 475 degrees F.
  • Rinse, trim, and cut sprouts in half. Place in a bowl
  • Cut bacon into roughly 1/4 inch squares, add to Brussels sprouts.
  • Drizzle olive oil and season with a little fresh salt and pepper. Toss to coat evenly.
  • Pour out onto a baking sheet and arrange into a single layer.
  • Bake for 10 minutes then flip them. Continue baking for another 7 – 12 minutes until nicely crisp and a bit charred.


  • Remove from oven and put into a bowl.
  • Toss with vinegar, grenadine and a little nutmeg (I sprinkle it on rather than specific measurement).
  • Taste, adjust seasonings to taste and serve hot. Enjoy!


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