Maple Roasted Brussel Sprouts With Apple, Bacon, And Pomegranate

The combination of smokey bacon and sweet apples crisp up nicely alongside brussel sprouts in this festive side dish. To really guild the lily, a drizzle of real maple syrup and sprinkling of delightfully tart pomegranate seeds make this side dish feel decadent while remaining darn healthy.

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Servings: 8

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients

2 pounds diced brussel sprouts

2 tablespoons melted coconut oil

5 slices diced bacon

1 medium diced apple, such as fuji or granny smith

1 tablespoon cinnamon

1 teaspoon kosher salt

1/2 teaspoon coriander and nutmeg

1/4 teaspoon black pepper and clove

2 tablespoons maple syrup

1/4 cup pomegranate seeds


1Preheat oven to 400.

2In a large mixing bowl, stir brussel sprouts with coconut oil (if sprouts are cold, the coconut oil will solidify to sprouts and it's totally fine). Add remaining ingredients except maple and pomegranate seeds.

3Toss to evenly distribute spices and mix-ins.

4Evenly spread on two roasting pans.

5Roast in oven for 25-30 minutes, stirring halfway to ensure all the sprouts get crunchy and crispy.

6Remove from oven and pour maple over sprouts, stirring to distribute. Garnish with pomegranate seeds and enjoy!

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