Roasted Brussels Sprouts with Pomegranate Seeds and Goat Cheese

Serves 4

Prep time: 15 minutes   Cook time: 20 minutes

• 1 pound Brussels sprouts, trimmed and halved
• 1 large shallot, sliced
• 2 tablespoon extra-virgin olive oil OR
• 4 thick bacon slices, chopped (optional)
• ¼ teaspoon Real Salt (halve the salt if using bacon)
• ⅓ cup crumbled goat cheese
• ¼ cup pomegranate seeds

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.