Sweet & Spicy Brussels Sprouts

Start by cooking the Brussels sprouts to crispy perfection. Tossed in olive oil and roasted until golden brown, they develop a satisfying crunch on the outside while remaining tender on the inside. This cooking method enhances the natural nutty flavors of the sprouts, creating a delightful base for the sweet and spicy glaze.

INGREDIENTS:

4 cups (360g) brussels sprouts

2 tbsp. olive oil

4 oz. (115g) bacon, chopped

3 tbsp. honey

4 tbsp. pomegranate seeds

½ tbsp. red chili flakes

DIRECTIONS:

Preheat the oven to 400°F (200°C). Prepare a baking sheet lined with baking paper.

 Rinse, pat dry and cut each brussel sprout in half. Place the sprouts onto the baking sheet and drizzle with the olive oil.

 Add the chopped bacon to the baking tray and combine with the brussels sprouts, spreading the mixture evenly across the sheet. Place the baking sheet into the hot oven to roast for 15 minutes.

Remove the sheet from the oven, drizzle over the honey, and toss to coat the brussels sprouts. Return the sheet to the hot oven and roast for 5-8 minutes until the brussels sprouts are tender and slightly golden.

Remove the sheet from the oven, place into a serving bowl, top with pomegranate seeds and chili flakes, and serve immediately.

Serves 4