Ingredients
- 1 pound Brussels sprouts trimmed and halved lengthwise
- 2 large apples roughly chopped (I used Fuji)
- 2 tablespoons extra-virgin olive oil
- salt
- pepper
- 3 slices hickory-smoked bacon
- 1/4 cup pomegranate seeds
- 1 tablespoon maple syrup
Instructions
- Pre-heat you oven to 400 degrees Fahrenheit.
- In a large bowl, toss together the Brussels sprouts, apples, and olive oil until well coated.
- Spread the mixture 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.
- Toss to mix everything evenly.