These salty-sweet superfood roasted Brussels sprouts are tender, crispy and have a surprise pomegranate crunch! They're the perfect, paleo-friendly healthy Thanksgiving side! Gluten free, grain free, and dairy free, too!
Course Side Dish
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6
Author FoodFaithFitness
Ingredients
1LbBrussels sproutstrimmed and halved length-wise (about 1 1/2 lbs before trimming)
2Large applesroughly chopped (I used Fuji)
2TbspBetter Body Foods Omega Oil
Salt
Pepper
3SlicesHickory-smoked bacon
1/4CupPomegranate seeds
1TbspMaple syrup
Instructions
Pre-heat you oven to 400 degrees.
In a large bowl, toss together the Brussels sprouts, apples and oil until well coated.
Spread out in one layer on a large, rimmed baking sheet, being careful not to crowd the sprouts. Sprinkle with salt and pepper.
Bake for 15 minutes, stir, and then bake for another 10-15 minutes until the sprouts are lightly browned.
While the sprouts/apples cook, heat a large frying pan to medium heat. Cook the bacon until golden brown and crispy, flipping once. Transfer to a paper-towel lined plate and press out any excess oil.
Transfer the cooked sprouts to a large bowl. Crumble the bacon in and add in the pomegranate seeds and maple syrup.