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This roasted brussels sprouts, apples & bacon side dish is the perfect fall side! It’s topped with fresh pomegranate seeds and seasoned with fall flavors. This recipe is paleo, whole30, and AIP compliant.

Roasted Brussels   

Brussels sprouts are underrated! They’re super nutrient-dense, and when they’re made well, they taste amazing. Seriously, this is one of the vegetables that my husband requests most often.

Brussels sprouts can be a little bitter, but when they’re paired with a good acid like vinegar, a savory fat like bacon, and a touch of sweetness from apples and pomegranate seeds, they taste delicious! This recipe is the perfect balance of flavors that tastes amazing with any fall meal.

How to Make this Roasted Apple, Bacon, & Brussels Recipe

  1. Prep the baking sheet: Preheat the oven to 400 F and line a large baking sheet with parchment paper. Add the brussels sprouts, garlic, and apples to the bacon sheet.
  2. Prep the glaze: Whisk together the maple syrup, avocado oil, vinegar, and seasonings and pour over the vegetables. Mix well to thoroughly coat.
  3. Bake: Transfer to the oven and roast for 20-25 minutes or until the apples are soft and the Brussels are lightly crisp. Add the bacon to the baking sheet and bake for another 2-3 minutes to reheat. Remove from the oven and top with pomegranate seeds before serving.

Can you make this recipe ahead of time?

Yes! I think it’s best to keep the pomegranate seeds on the side and heat the recipe under the broiler for a couple of minutes to reheat.

Can you make this recipe vegan?

For sure! Just leave off the bacon. It’s still yummy without it.

Roasted Brussels

The Ingredients You’ll Need

Brussels sprouts

I like buying whole Brussels sprouts and slicing them myself to save money, but if you’d like a short-cut, lots of stories sell pre-cut Brussels.

Apples

I like to use Honeycrisp or Gala apples, but you can be a bit flexible with this recipe.

Bacon

Bacon adds a nice smokey and savory flavor. You can use any compliant bacon of your choice.

Red wine vinegar, maple syrup, and avocado oil

These add lots of flavor to the recipe. You can leave out the maple syrup for whole30.

Pomegranate seeds

Pomegranates are one of my favorite seasonal fruits! They’re nutrient-dense, and taste amazing over vegetables like salads and roasted veggies like these. You can buy pomegranate seeds by themselves, or easily remove the seeds from a whole pomegranate to save money.

Roasted Brussels

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Roasted Brussels Sprouts, Apples & Bacon

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
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Description

This roasted brussels sprouts, apples & bacon side dish is the perfect fall side! It’s topped with fresh pomegranate seeds and seasoned with fall flavors. This recipe is paleo, whole30, and AIP compliant.

Ingredients

Scale
  • 1 lb brussels sprouts, halved
  • 1 clove garlic, minced
  • 2 Honeycrisp apples, peeled and diced
  • 2 tbsp avocado oil
  • 1 tbsp maple syrup (omit for whole30)
  • 1 tbsp red wine vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp thyme
  • 3 slices bacon, cooked and chopped
  • 1/4 cup pomegranate seeds

Instructions

  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Add the brussels sprouts, garlic, and apples to the baking sheet.
  3. Whisk together the maple syrup, avocado oil, vinegar, and seasonings and pour over the vegetables. Mix well to thoroughly coat.
  4. Transfer to the oven and roast for 20-25 minutes or until the apples are soft and the brussels are lightly crisp.
  5. Add the bacon to the baking sheet and bake for another 2-3 minutes to reheat.
  6. Remove from the oven and top with pomegrante seeds before serving.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 30
  • Category: Sides
  • Method: Baked
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 160
  • Fat: 15.8g
  • Carbohydrates: 23.3g
  • Fiber: 6.6g
  • Protein: 6.8g