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Roasted Brussels Sprouts, Apples & Bacon

  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


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.


  • 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


  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.


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


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