I’ve got one word for you….BACON!
That’s all you need to know. Just skip over all my blabbing and get right to the recipe because the only thing that matters is that there’s bacon involved. Just kidding, don’t skip over my blabbing I’ve got things to say!
I’ve heard people say that Brussels Sprouts are mother natures candy, or something along those lines. I don’t know, I always mess up sayings like that! Well mother nature, I’ll agree to disagree with you on that one. Brussels Sprouts AND bacon together are mother natures candy.
But wait it doesn’t end there. Throw some pomegranate seeds on top and BOOM you’ve got a flavor explosion!
How could you go wrong with a sweet and savory combination like this? Every year my contribution to Christmas Eve dinner at my in-laws is roasted brussels sprouts. Everyone goes crazy for them except my father in law of course who hates any and all vegetables (you can read more about that in my Short Rib & Cauliflower Mash post). This past xmas eve I decided to jazz things up a little and add a few more layers of flavor with a Dijon vinaigrette and some pomegranate seeds. Needless to say they did not disappoint!
- 2 lbs of Brussels Sprouts washed, trimmed and cut in half
- 4 slices of bacon chopped into 2 inch pieces
- 1/4 cup of pomegranate seeds
- 2 tbspn of Extra Virgin Olive Oil
- salt & pepper to tatse
- 2 tbspn EVOO
- 1 tbspn stone ground dijon mustard
- 2 tbspn Apple Cider Vinegar
- 1 tspn of honey
- salt & pepper to taste
- Preheat oven to 425
- Place the brussels sprouts on a baking sheet and evenly coat with EVOO, sprinkle salt & pepper to taste.
- Lay the bacon slices evenly throughout the Brussels.
- Bake for 30 minutes, stir them half way through around 15 minutes so everything is evenly browned.
- While the brussels are cooking make your dressing. In a small bowl combine all the ingredients and whisk until smooth.
- Once the brussels are cooked transfer them to a mixing bowl and drizzle the dressing over top. Stir everything together until the brussels are coated with the dressing.
- Sprinkle the pomegranate seeds over top and serve.