Prep time: 15 minutes Cook time: 20 minutes
- 4 thick bacon slices, chopped (optional)
the details…aka direction
are very simple.
There are a couple of tricks to getting the perfect crispy Brussels sprout.
My first trick is to cook the sprouts at a high heat, temp 400 degrees F, cut side down on a baking sheet for about 20 minutes. They will soften in the center and get extra crispy on the outside.
The second trick? If you’re using the bacon, cook the Brussels sprouts, shallots and the bacon together all on one baking pan. Not only does this save you a giant mess and so much time, it also adds another layer of delicious flavor.
If you’re using the olive oil instead of the bacon combine the sprouts, shallots, salt and oil together, mix until thoroughly coated with the oil and bake at 400 F. for about 20 minutes.
Remove from the oven and toss with the goat cheese and pomegranate seeds and serve your beautiful festive dish!
Sweet, savory, tangy, and lusciously rich…truly nothing more delicious and goes with anything! I’d be very happy eating only this for my holiday meal! It hits all of the buttons for me.
Health factoid: Pomegranate Seeds help grow the beneficial gut bacteria Akkermansia which in turns increases and protects the mucus lining of the digestive tract.
2 thoughts on “Roasted Brussels Sprouts with Pomegranate Seeds and Goat Cheese”
Thank you Cindy! Once again you hit it out of the park. I recently made this recipe and my husband and I devoured it . . .probably meant for more than two people in one sitting 🙂 This will become one of my go to recipes for brussel sprouts.
Yay Shelli! So happy to hear you tried it and liked it!
Randy and I can devour this in one sitting as well 🙂