Brussel Sprouts with Bacon and Pomegranate
These Brussel Sprouts with Bacon and Pomegranate are a perfect Thanksgiving side dish (or really for any dinner!).
Servings: 4 people
Ingredients
- 1 lb brussels sprouts, cleaned and cut in half
- 3 slices bacon cut into small pieces
- ¼ cup pomegranate seeds
- 1 tbs maple syrup or balsamic glaze; or honey
- 1 tbs olive oil
- ½ teaspoon garlic powder
- Pinch red pepper flakes
- salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees F and bring a pot of water to a boil. Once boiling, add the cut brussels and boil for 2-3 minutes. Remove to a colander and rinse with cold water. Let drain.
- Add the brussels to a lined baking sheet along with the olive oil, salt, pepper, garlic powder, and red pepper flakes. Mix around, then make sure each brussel is face down. Sprinkle the bacon all around and roast for ~20 minutes, or until the brussels and bacon are crispy. You can stir half way if you'd like.
- Remove and add the brussels and bacon to a serving bowl. Drizzle with the maple syrup and mix, then scatter the pomegranate seeds throughout. Enjoy!