It is a fact that I was one of those weird kids who actually liked eating their veggies. I loved spinach doused with lemon juice, southern style greens with pepper sauce, and at the top of the list... sprout balls!!!! (aka Brussels sprouts). I used to run around the house ninja kicking doors shut and announcing "Mom is cooking SPROUT BALLS!!!" Yeah I know, what a wierdo right?
Brussels sprouts are a member of the cabbage family and are absolutely delicious just about any way you prepare them. For a fun holiday side dish, I threw them together with the ever popular bacon, local Ohio maple syrup, and fresh pomegranate seeds. The pomegranate seeds give the dish a festive appearance and a tangy burst of flavor.
Maple Bacon Brussels Sprouts with Fresh Pomegranate Seeds
- Brussels sprouts (about 4-5 per person)
- Bacon (cooked, chopped)
- Maple syrup (about 1 1/2 tablespoons per lb of sprouts)
- Olive oil (about 1 tablespoon per lb of sprouts)
- Fresh pomagranate seeds (as many as you fancy)
- Garlic powder (about 1 teaspoon per lb of sprouts)
- Cayanne pepper (just a sprinkle)
- Salt & pepper to taste
Pre-heat oven to 400. Rinse your sprouts and prepare them for roasting. Slice off the stem and cut each sprout in half. Discard any loose leaves.
Toss with olive oil, salt, and pepper. Roast for about 10 minutes or until the side touching the pan is nice and roasty. Turn them over and roast the other side for 10-15 minutes, or until they are tender. You can also cook your bacon on a seperate pan in the oven while the sprouts are roasting. For best timing, put the bacon in the oven a bit before the brussels so that you can take the bacon out and chop into small bite size peices while the sprouts finish roasting.
Toss roasted sprouts with the cooked, chopped bacon and all remaining ingredients. Serve and enjoy! Happy Holidays :-)