Roasted Brussels Sprouts with Bacon
These Roasted Brussels Sprouts are tossed in extra-virgin olive oil and spices and cooked until soft on the inside and crispy on the outside then drizzled with real maple syrup and served with crispy bacon and crunchy pomegranates. The perfect Fall and holiday side dish recipe.
Servings: 8
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
- 2 Tablespoons Real Maple Syrup
- 1 Pomegranate or 3/4 cup Pomegranate Arils
- 1/4 cup Hazelnuts (optional) peeled and sliced in half
Instructions
- 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 25-32 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.
- Toss brussels sprouts with maple syrup. Sprinkle brussels sprouts with bacon, pomegranate arils, and hazelnuts. Sprinkle with extra salt, as needed. Serve immediately.
Notes
I suggest using 100% real maple syrup.
Nutrition
Calories: 176kcal | Carbohydrates: 9g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 421mg | Potassium: 391mg | Fiber: 4g | Sugar: 2g | Vitamin A: 649IU | Vitamin C: 73mg | Calcium: 42mg | Iron: 1mg