Brussels Sprouts with Bacon and Pomegranate Seeds is perfect as a solo party appetizer or a side dish to any meal. The sweet and savory flavors are complementary and so delicious!
A few nuggets about today, right now, this moment (it will pay off to read this entire paragraph): It has been almost a month since we’ve been in our new house. The sickness that has cycled through our family a couple times seems to have dissipated. We still don’t have a dryer and I just spread my 100th load of laundry on our basement floor to dry.
The weather is BEYYYYOND gorgeous. I love my dear friend who just came over for coffee. I can’t wait to share my next couple of recipes. I will send a small gift to the person who leaves the most interesting comment on this post (my discretion; be funny, wise or both!).
What is it about Brussels sprouts that makes them so delicious? They are a rather simple little veggie. They have been one of my faves since as far back as I can remember. I picked up a few pounds of them at the store the other day and thought they would go well with my recent food obsession, the pomegranate.
I added bacon to the mix because what doesn’t bacon go well with? And wow. This delicious little treat can act as a salad, side, party food or snack. Or an addition to eggs in the morning!
How To Remove Seeds From A Pomegranate
Do not let the delicious pomegranate intimidate you! It is way easier than it looks to remove its seeds and you will be happy once you do. We’ll show you the best way to get at those tasty pomegranate seeds. No knife or special tools required.
This fruit is great on its own to eat as a snack, add to a salad or spruce up a main dish!
Brussels Sprouts with Bacon and Pomegranate Seeds
- 8 strips bacon use Whole30-approved bacon if following the Whole30 diet
- 1 lb Brussels sprouts halved
- 1/2 pomegranate just the seeds
- Drizzle of oil
- Salt and pepper to taste
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and turn up edges.
- Place bacon in a single layer on prepared baking sheet and bake in preheated oven for 15 minutes. Remove bacon (leave grease) and place on a cutting board. Add Brussels sprouts to pan and toss in grease. Bake for 15 minutes.
- Chop bacon and add to Brussels sprouts, along with pomegranate seeds. Toss and spread into a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Bake for an additional 10 minutes and serve immediately!