Oven roasted 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!
Why This Recipe Works
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 and now I’ve even learned to make Brussels sprouts from frozen in my air fryer! Talk about easy!
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. Aren’t they just gorgeous together? The sweet and savory. Bright red intermingled in with the fresh green!
Plus, it’s a healthy and easy recipe to put together. You can enjoy this vegetable as you add it to a plate of your favorite main dish or prepare it to stay on track with a new healthy eating plan you’re working on.
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!
Bacon – Buy Whole30-approved bacon if following the Whole30 diet.
Brussels sprouts – Select bright green balls with tightly closed leaves. Fresh brussels sprouts are best in this recipe.
Pomegranate – Use just half of one fruit and just harvest the seeds. Follow the instructions below if you’re new to opening up a fresh pomegranate.
How To Prepare Oven Roasted Brussels Sprouts with Bacon and Pomegranate Seeds
Step 1 – Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and turn up edges.
Step 2 – 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.
Step 3 – 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!
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!
FAQ About Brussels Sprouts
Brussels sprouts came from, you guessed it! Brussels, Belgium from which it received its name.
Brussels sprouts and cabbages do come from the same family but they are not the same vegetable. They are a wonderful addition to your dinner table because they are low in calories and high in fiber, minerals and antioxidants. They do tend to have a slightly bitter taste so it’s great to use sauces, other foods or fruits to offset that.
Because Brussels sprouts have about 4.7 net carbs in one cup of them, be conscious of your portion size but otherwise they are keto friendly.
The good thing about Brussels sprouts is that most grocers can have them available year round. However, their peak growing season is September to February.
The best tips for selecting Brussels sprouts are look for smaller heads, about 1 to 1 1/2 inches, because they will be sweeter and you want them to be firm and bright green in color.
More Healthy Vegetable Side Dishes
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Oven Roasted Brussels Sprouts with Bacon and Pomegranate Seeds Recipe
- 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!