This recipe may just change the game when it comes to Brussels sprouts. My Crispy Brussels Sprouts Salad with Bacon is truly the most decadent and delicious way to have your sprouts and eat them too! This recipe is naturally gluten-free, and can be made vegan or vegetarian by removing the bacon (but I highly discourage that, because who doesn’t love bacon?!) If you’ve ever been skeptical about Brussels sprouts, I promise this recipe will change your perspective on them!
This may be an unpopular opinion, but I love Brussels sprouts. But, don’t get me wrong, this is not an unconditional kind of love. In fact, my love for Brussels sprouts is very conditional. You see, Brussels sprouts are one of those vegetables that HAS to be prepared the right way in order to be worth my time.
And you may be wondering, “what is the right way?” To which I will say this: extra-crispy, loaded with oil, salt, and seasonings, and never, under any occasions, eaten raw or boiled. That is the only way that I will eat them, and I stand by my belief that this is the BEST way to eat them.
My Brussels Sprouts salad that I’m sharing with you today is all of those things – crispy, salty, and seasoned, but with an extra twist. In this recipe, we are also adding in bacon. And if you haven’t had bacon with Brussels sprouts before, then you need to try it ASAP, because it is delicious.
Crispy, fatty bacon pairs so wonderfully with these vibrant sprouts. And for an extra punch of color, flavor, and antioxidants, we’re also adding in pomegranate arils – aka pomegranate seeds. Pair it with a balsamic vinegar like I have in this recipe, and it is *chef’s kiss* absolutely delicious.
The Secret to Making Perfect Brussels Sprouts
Every time I share a Brussels sprouts recipe, I get a number of comments from people saying how much they hate them. And if that’s you, I’m here to tell you that you’ve probably been eating them the wrong way!
A lot of people tend to not like Brussel’s sprouts because they grow up eating them steamed or boiled. When they’re prepared this way, they tend to omit an awful smell, which TBH, it repulsive enough! Not to mention, they taste a little like sweat when they’re prepared in that manner, which is not good. Needless to say – don’t steam or boil them!
The ONLY way to eat Brussel’s sprouts, in my opinion, is to either bake them until they’re crisp, or to air fry them. When you crisp them using either method, it draws out the moisture and makes them taste delicious.
In this salad, we’ll be baking them, and slathering them with bacon, balsamic vinegar, olive oil, and salt and pepper. So, if you’ve never like Brussels sprouts, I’m confident that this may be the recipe to change your mind! It’s a little sweet, a little salty, and those crispy Brussels sprouts bits are truly to die for. I promise, I won’t do you wrong!
What You Need to Make This Brussels Sprouts Salad with Bacon
- Brussel’s Sprouts: Of course, you need Brussel’s sprouts to make this salad! Brussels sprouts are full of fiber, vitamins, and minerals, making them super healthy and ultra-delicious!
- Olive Oil: Olive oil is my favorite because it’s heart-healthy and absolutely delicious! I recommend using a high-quality California Olive Oil, to ensure it’s the best!
- Sea Salt and Pepper: A little sea salt and pepper go a long way. Make sure to season this salad generously!
- Bacon: Is bacon the healthiest? Not necessarily. But is it delicious? Oh heck yes! In this recipe we’ll be using a full package of bacon, because you deserve it.
- Balsamic Vinegar: Balsamic vinegar adds the perfect balance of acids and the perfect touch to this salad. You can also use a balsamic glaze here, if you prefer!
- Pomegranate Arils: And to give this salad a bit of crunch, we’re topping it with pomegranate arils (aka- pomegranate seeds). Yum!
How to Make This Brussels Sprouts Salad with Bacon
- Start by preheating your oven to 425 F and placing a baking rack at the bottom of your oven.
- On a rimmed baking sheet, toss together the Brussels sprouts, olive oil, sea salt, and pepper
- Next, flip each Brussels sprout so that the cut side is faced-down on the baking sheet.
- Next, take out your bacon and chop it into 1 inch pieces.
- Sprinkle the bacon on the baking sheet, lightly coating there Brussels sprouts.
- Bake your Brussels sprouts in the oven until they turn brown and the bacon gets crispy. This should take approximately 23-25 minutes.
- Then, remove the baking sheet from the oven.
- Drizzle balsamic vinegar on top of your Brussels sprouts and use tongs to toss them. Taste and add more sea salt and/or black pepper as needed.
- Plate your salad and garnish with the pomegranate arils.
- Serve, and enjoy!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
Ingredients
- 2 Pounds Brussels sprouts, ends removed and cut in half
- 2 Tablespoons Olive Oil
- Sea Salt and Pepper, to taste
- 8 Ounces Bacon, chopped into small pieces, approximately 1 inch. in size
- 2 Tablespoons Balsamic Vinegar
- ½ Cup Pomegranate Arils
Instructions
- Start by preheating your oven to 425 F and placing a baking rack at the bottom of your oven.
- On a rimmed baking sheet, toss together the Brussels sprouts, olive oil, sea salt, and pepper
- Next, flip each Brussels sprout so that the cut side is faced-down on the baking sheet.
- Next, take out your bacon and chop it into 1 inch pieces.
- Sprinkle the bacon on the baking sheet, lightly coating there Brussels sprouts.
- Bake your Brussels sprouts in the oven until they turn brown and the bacon gets crispy. This should take approximately 23-25 minutes.
- Then, remove the baking sheet from the oven.
- Drizzle balsamic vinegar on top of your Brussels sprouts and use tongs to toss them. Taste and add more sea salt and/or black pepper as needed.
- Plate your salad and garnish with the pomegranate arils.
- Serve, and enjoy!
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