Preheat your oven to 400 degrees Fahrenheit. On a large rimmed baking sheet, toss the halved Brussels sprouts with the olive oil, salt, and pepper until every piece is evenly coated. Spread them out in a single layer, ensuring the cut sides are facing down against the pan to help them caramelize and get that perfect golden brown color.
Place the baking sheet in the center of the oven and roast for 20 to 25 minutes. You are looking for the outer leaves to be slightly charred and crispy, while the centers remain tender when pierced with a fork. Halfway through the cooking time, give the pan a quick shake to ensure even browning.
While the sprouts are roasting, combine the fig preserves, balsamic vinegar, and vegetable broth in a small saucepan over medium-low heat. Whisk the mixture constantly until the jam melts and the sauce begins to simmer gently. Let it cook for about 2 to 3 minutes until it thickens into a glossy, pourable glaze, then remove it from the heat.
Once the Brussels sprouts are out of the oven, transfer them to a large mixing bowl while they are still hot. Pour the warm fig glaze over the sprouts and add the chopped walnuts and crumbled turkey bacon. Toss everything together gently until the sprouts are thoroughly coated in the sticky sauce.
Transfer the mixture to a serving platter or a decorative bowl. Sprinkle the fresh pomegranate seeds over the top for a festive burst of color and tartness. Serve immediately while warm to maintain the best texture.
