Brussels Sprouts get a bad wrap.
They may quite possibly be the most underrated vegetable. That’s a bold statement but sometimes veggies don’t have the most stellar reputation of being anything more than a “I am going to suck it up and eat it because its good for me” kind of thing.
Let me introduce Bacon Roasted Brussels Sprouts with Pomegranates and Hazelnuts. You may have a new favorite veggie.
Roasting vegetables in the oven at a high heat transforms vegetables. We all know that steaming is ultra healthy for you but roasting takes vegetables to another level.
Start with brussels sprouts and drizzle them with extra virgin olive oil, a sprinkle of salt and pepper, then top them with crispy bacon, sweet pomegranate arils, and crunchy hazelnuts.
After eating these Bacon Roasted Brussels Sprouts, you may be surprised when you discover that you actually LOVE brussels sprouts. It did for me. Who knew they could be so good? I crave these babies.
- 1½ lbs Brussel Sprouts, rinsed
- 3 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 6 Slices Bacon (high quality center cut)
- 1 Pomegranate or ¾ cup Pomegranate Arils
- ¼ cup Hazelnuts, peeled and sliced in half
- Preheat oven to 400 degrees.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. I usually slice some in half and keep others whole.
- Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to cook them evenly.
- While roasting, cook bacon until nice and crispy and cut into pieces.
- Sprinkle brussels sprouts with bacon, pomegranate arils, and hazelnuts. Sprinkle with extra salt, as needed. Serve immediately.
I hope that you love these Bacon Roasted Brussels Sprouts with Pomegranates as much as we do!
Happy Cooking! xo