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Bacon Roasted Brussell Sprouts with Pomegranates by Modern Honey. Roasted Brussell Sprouts in Extra Virgin Olive Oil, Crispy Bacon, Pomegranates, and Hazelnuts. The perfect healthy Thanksgiving side dish.

Bacon Roasted Brussell Sprouts with Pomegranates

Roasted Brussel Sprouts in Extra Virgin Olive Oil, Crispy Bacon, Sweet Pomegranates, and Crunchy Hazelnuts make this a beautiful side dish.
Course Vegetables
Author Melissa Stadler, Modern Honey

Ingredients

  • 1 1/2 lbs Brussel Sprouts rinsed
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 6 Slices Bacon high quality center cut
  • 1 Pomegranate or 3/4 cup Pomegranate Arils
  • 1/4 cup Hazelnuts peeled and sliced in half

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. While roasting, cook bacon until nice and crispy and cut into pieces.
  5. Sprinkle brussels sprouts with bacon, pomegranate arils, and hazelnuts. Sprinkle with extra salt, as needed. Serve immediately.