Maple-Miso Brussels Sprouts with Smoky Bacon and Pomegranate

Why You’ll Love This Recipe

• Sweet, salty, and umami-rich glaze from maple and miso, balanced with bright lemon and juicy pomegranate.
• Deeply caramelized, charry edges thanks to a preheated sheet pan and cut-side-down roasting.
• Smoky bacon adds crispy bites and savory depth without overpowering the sprouts.
• Eye-catching side dish that feels dinner-party fancy, yet weeknight simple.

Grocery List

• Produce: Brussels sprouts (1.5 lb), 1 lemon, 1 small pomegranate (or packaged arils), optional parsley or chives
• Dairy: None
• Pantry: Thick-cut smoked bacon, white miso paste, pure maple syrup, Dijon mustard, rice vinegar (or apple cider vinegar), avocado or olive oil, black pepper, red pepper flakes, flaky sea salt

Full Ingredients

For the Brussels sprouts and bacon

• 1.5 lb (680 g) Brussels sprouts, trimmed and halved (quarter very large ones)
• 4 oz (115 g) thick-cut smoky bacon, cut into 1/2-inch pieces

Maple–miso glaze

• 2 tbsp white miso paste
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp rice vinegar (or apple cider vinegar)
• 2 tbsp avocado or olive oil
• 1 tbsp reserved bacon fat (from cooking the bacon)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

To finish

• 1 tsp finely grated lemon zest
• 1/2 cup pomegranate arils
• Flaky sea salt, to taste
• Optional: 1 tsp toasted sesame seeds or 1 tbsp chopped parsley/chives

Step-by-Step Instructions

Step 1: Heat the oven and preheat the pan

Place a large rimmed baking sheet on the middle rack and heat the oven to 425°F (220°C). A hot pan jump-starts browning and helps the sprouts develop crisp, charry edges.

Step 2: Prep the Brussels sprouts

Trim the stem ends, remove any discolored outer leaves, and halve lengthwise. If your sprouts are very large, quarter them so they cook at the same rate. Pat dry with a clean towel; dry sprouts brown better.

Step 3: Crisp the bacon and reserve the fat

In a medium skillet over medium heat, cook the bacon until the fat renders and the pieces are crisp, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Carefully pour the rendered fat into a heatproof bowl and measure out 1 tablespoon for the glaze (save the rest for another use).

Step 4: Make the maple–miso glaze

In a large mixing bowl, whisk the miso and maple syrup until smooth. Whisk in the Dijon, vinegar, avocado oil, 1 tablespoon warm bacon fat, black pepper, and red pepper flakes (if using). Scoop out about one-third of the glaze and set it aside for finishing. Keep the remaining two-thirds in the bowl.

Step 5: Toss and roast cut-side down

Add the Brussels sprouts to the bowl with the larger portion of glaze and toss to coat thoroughly. Carefully pull the hot baking sheet from the oven and spread the sprouts in a single layer, cut-side down, leaving a little space between them. Roast without stirring for 15 minutes, until the cut sides are deeply caramelized.

Step 6: Add bacon and finish roasting

Scatter the crisp bacon over the sprouts. Return the pan to the oven and roast 5–7 minutes more, until the sprouts are fork-tender with charred edges and the bacon is sizzling.

Step 7: Glaze, garnish, and serve

Transfer the hot sprouts and bacon to a serving bowl or platter. If the reserved glaze seems thick, whisk in 1–2 teaspoons hot water to loosen slightly. Toss with the reserved glaze and lemon zest. Sprinkle with pomegranate arils and a pinch of flaky sea salt (taste first—miso and bacon are salty). Add optional sesame seeds or herbs. Serve immediately.

Pro Tips

• Preheat the sheet pan. This is the single best trick for extra char and crisp edges.
• Keep sprouts dry and similar in size. Moisture and uneven sizing prevent browning.
• Roast cut-side down and do not stir early. Contact with the hot pan creates that deep, caramelized crust.
• Salt cautiously. Between miso and bacon, you may only need a finish of flaky salt.
• Balance to taste. A squeeze of lemon juice at the table can add brightness if your maple syrup is very sweet.

Variations

• Vegetarian version: Skip the bacon and the bacon fat. Use 3 tbsp oil total, add 1/2 tsp smoked paprika to the glaze, and finish with toasted almonds or hazelnuts for crunch.
• Spicy gochujang twist: Add 1–2 tsp gochujang to the glaze and reduce Dijon to 2 tsp. The sweet heat plays beautifully with maple and miso.
• Air fryer method: Toss sprouts with 2/3 glaze and air fry at 400°F (200°C) for 12–15 minutes, shaking halfway. Add cooked bacon during the last 2–3 minutes, then toss with reserved glaze and finish as directed.

Storage & Make-Ahead

Glaze can be made up to 1 week ahead; refrigerate in a jar. Trim and halve sprouts up to 2 days ahead. Cook bacon up to 3 days ahead and refrigerate; reserve 1 tbsp fat. Leftovers keep 3–4 days in an airtight container. Reheat on a sheet pan at 425°F (220°C) for 8–10 minutes to re-crisp, then garnish with fresh pomegranate and herbs. Avoid microwaving if you want to preserve crisp edges.

Nutrition (per serving)

Approximate: 330 calories; 20 g fat; 29 g carbohydrates; 13 g protein; 7 g fiber; 740 mg sodium. Values will vary based on bacon brand and how much rendered fat is retained.