When I was younger, I have to admit that Brussel Sprouts weren’t one of my favourite vegetables. How times have changed! I’ve grown quite fond of these little cabbages. One of my favourite preparations has got to be my Roasted Brussel Sprouts with Bacon recipe! Brussel sprouts, hot honey bacon, lemon and pomegranate combine to create an exciting, flavourful, tender yet crispy and satisfying bite!
My Roasted Brussel Sprouts with Bacon recipe starts off with fresh Brussel sprouts. The Brussel sprouts are halved, seasoned with olive oil, salt and pepper and roasted until caramelized, crispy and fork tender. Wait, it gets better! Lemon juice and honey are drizzled over top to add some freshness, acidity and sweetness to this dish. Now, here comes the best part! Toss in some oven hot-honey bacon and vibrant pomegranate seeds and you’ve got yourself a side dish that may be too pretty to eat!
Move over mashed potatoes, roasted asparagus and broccoli salad, roasted Brussel sprouts deserve a place at your dinner table tonight! This recipe couldn’t be easier to make, requires a handful of simple ingredients and comes together in 30 minutes. Enjoy this dish for brunch, lunch, dinner or as a snack. You can’t go wrong! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 20 - 25 minutes
Total Time: 30 - 35 minutes
Serves: 6 - 8
Ingredients:
2 lbs Brussel sprouts
1/4 cup extra virgin olive oil
3/4 tsp kosher salt
1/2 tsp fresh ground pepper
Juice of 1/2 medium lemon (approx. 1 1/2 Tbsp)
1/2 Tbsp honey
5 slices of cooked hot-honey bacon, cut into 1/2 inch pieces
1/4 cup pomegranate seeds
Instructions:
Preheat the oven to 400F and line a 11” x 17” rimmed baking sheet with parchment paper.
Rinse and drain the Brussel sprouts. Pat them dry with a tea towel. Using a sharp knife, trim off the stems and cut the Brussel sprouts in half. Peel off the outer leaves and discard them along with the stems.
Place the Brussel sprouts onto the parchment lined baking sheet and drizzle olive oil over top. Season with salt and pepper and mix until fully incorporated.
Bake for 20 - 25 minutes or until the Brussel sprouts are fork tender and slightly caramelized.
Remove the Brussel sprouts from the oven and top them with lemon juice and honey. Add the cooked bacon and pomegranate seeds and toss until combined.
Transfer the roasted Brussel sprouts to a large bowl and serve and enjoy!
