Superfood Roasted Brussels Sprouts with Bacon
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!
- 1 Lb Brussels sprouts trimmed and halved length-wise (about 1 1/2 lbs before trimming)
- 2 Large apples roughly chopped (I used Fuji)
- 2 Tbsp Better Body Foods Omega Oil
- 3 Slices Hickory-smoked bacon
- 1/4 Cup Pomegranate seeds
- 1 Tbsp Maple syrup
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.
Toss to evenly mix and DEVOUR.