Brussel Sprouts with Bacon and Pomegranate
Roasted brussel sprouts pair up with crispy, salty bacon and juicy, sweet pomegranate in this cold weather dish. (AIP, paleo, gluten-free, dairy-free, soy-free, egg-free, nut-free, nightshade-free)
brussel sprouts, quartered
bacon, cut into 1" strips
large red onion, chopped
salt, to taste
pepper, to taste
Preheat oven to 350 degrees Fahrenheit.
On a baking sheet, evenly spread brussel sprouts, bacon, and red onion. Drizzle with 1 Tbsp olive oil. Sprinkle with salt and pepper.
Place baking sheet in oven and cook for 20-25 minutes, stirring occasionally, until brussel sprouts are cooked through.
Increase oven temperature to 425 degrees. Cook about 5 more minutes, until brussel sprouts and bacon are browned and crispy. Remove from oven.
Mix 1 Tbsp olive oil with pomegranate molasses. Drizzle over brussel sprout mixture. Sprinkle fresh pomegranate on top. Serve warm.
Best served immediately. If preparing in advance, wait to add fresh pomegranate until after reheating brussel sprouts.