Roasted Brussel Sprouts with Pomegranate Seeds, Bacon and Nuts
Super good!!!! Skip the bacon if you are vegetarian.
1 1/2 lbs Brussel Sprouts rinsed and sliced in half
3 Tablespoons Extra Virgin Olive Oil
salt and pepper
6 Slices Bacon - can use precooked bacon
1 Pomegranate or 3/4 cup Pomegranate seeds/arils
1/4 cup Hazelnuts peeled and sliced in half (use walnuts, pecans, papita seeds)
Preheat oven to 400°
Cut off the brown ends of the Brussels sprouts and pull off any old outer leaves. I usually slice some in half and keep others whole.
Mix sprouts in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan lined with parchment paper and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Check half way through and toss.
While roasting sprouts, cook bacon until nice and crispy and cut into pieces.
Sprinkle brussels sprouts with bacon, pomegranate seeds, and hazelnuts (or other nut). Sprinkle with extra salt, as needed. Serve immediately.
I use Oscar Meyer fully cooked bacon to make less work for myself, or use the bacon from breakfast that you have leftover.
If you are vegetarian, skip the bacon!