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!
I hope you enjoy this one! Have a wonderful week, friends!
For more wintery sides, check these recipes out: Roasted Sweet Potatoes, Baked Potato Casserole and Tater Tot Hotdish!
BRUSSELS SPROUTS WITH BACON AND POMEGRANATE SEEDS
Super simple dish that can act as a side, salad or winter party dish! Whole30 compliant, too!
ingredients:
- 8 strips bacon (use Whole30-approved bacon if following the Whole30 diet)
- 1 lb. Brussels sprouts, halved
- Seeds from 1/2 of a pomegranate
- Drizzle of olive oil
- Salt and pepper, to taste
instructions
- 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!
I have loved brussel sprouts since I was a kid! (I am now 64 years old) I have always had trouble convincing people of this affection for a veggie which most people hate! However, this is the first time I see a recipe that cuts them in half like I have always done! Yay! My daughter says she likes brussel sprouts, but only mine, no others! I usually only put in butter, S&P, lemon juice, but the bacon sounds interesting! Personally I love pomegranate arils, but Hubs does not, and so it may be too much of a departure to try and get him to eat a questionable vegetable made with a hated addition. I would hate to pay $3 for a pomegranate and have it cause a rift in my marriage and culinary reputation. I’ll have to think about that for a bit.
Hi Michelle! I, too, LOVE halved Brussels sprouts!! Please don’t add the pomegranate seeds if there’s a chance it could cause a marital rift. 🙂 Contact me with your mailing address and I’ll put a few P&E goodies in the mail for you for leaving such a fun comment!
Megan
The seeds are a new twist on a long time favorite.. Pretty ingenious…
Its a bit after 5AM so my sleepy old brain is having difficulty coming up with something funny, wise or even interesting so, I’ll just say…. Thank you… :O)
Ross, email me a mailing address and I’ll put some Pip & Ebby goodies in the mail for you!
Megan
I am so excited I found this recipe! I love Brussels Sprouts, always have, and was looking for a simple prep to take to a family Thanksgiving. I think the bright counterpoint of the Pomegranate to the richness of the bacon is brilliant! Thank you!