Baked Brussels Sprouts with Bacon and Pomegranate

/in /by

I was asked to bring a vegetable side for a holiday dinner and the first thing that came to mind was Brussels sprouts.  While I’ve made roasted Brussels Sprouts before, I wanted to put a new spin on one of my favorites.  I definitely wanted to include bacon (everything is better with bacon!), but wasn’t sure what else I could use to make this dish extra special.  Then it came to me, Pomegranate seeds.   The result was a delicious side dish I will definitely be making again.  Give it a try, and let me know what you think. 

-The Gluten-Free Gals Guide

Ingredients:

  • 2lbs. Fresh Brussels Sprouts
  • 6-8 slice of Thick Cut Bacon
  • 8oz. Pomegranate Arils
  • 4tbs. Olive Oil
  • Salt
  • Pepper

Directions:

  1. Cook the Bacon according to the packaging.  I chose to bake the bacon in the oven
    • Pre-heat the oven to 400 degrees Fahrenheit
    • Line a baking sheet with parchment paper
    • Lay the bacon on the baking sheet
    • Bake in the oven for 10-15 minutes until browned and crisped along the edges
    • Remove from the grease and set aside for later
  2. Prep the Brussels Sprouts. 
    • Cut off the stems
    • Remove any dark leaves
    • Cut in half
  3. Pre-heat the oven to 400 degrees Fahrenheit
  4. Add the halved Brussels sprouts to a large bowl.  Add the oil and salt and pepper to preference.  Mix around until the Brussels sprouts are fully coated. 
  5. Line a baking sheet with parchment paper, and spread the Brussels sprouts so that they are a single layer (you may need more than one baking sheet).
  6. Place the Brussels sprouts into the oven and bake for 40 minutes (until they brown and begin to crisp).
  7. Cut the cooked bacon into small pieces.
  8. Place the cooked Brussels sprouts into a large bowl.  Add the cut bacon and Pomegranate Arils.  Stir so they are fully combined.
  9. Serve and enjoy!
Baked Brussels Sprouts with Bacon and Pomegranate