Crispy, caramelized Brussels sprouts kissed with Native Flower Honey, tossed with crispy bacon, and brightened with juicy pomegranate seeds. This dish is the perfect balance of sweet, savory, and fresh—light enough for spring but packed with flavor in every bite!
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Preheat oven to 400°F.
Toss Brussels sprouts with olive oil, salt, pepper, and paprika. Spread them on a baking sheet.
Roast for 20-25 minutes until crispy and golden.
Drizzle Native Flower Honey over the roasted Brussels sprouts and toss with crispy bacon and pomegranate seeds.
Serve immediately and enjoy the perfect balance of sweet, smoky, and tangy!
Make sure to spread the Brussels sprouts evenly on the baking sheet to ensure they roast evenly.
For extra crispiness, flip the Brussels sprouts halfway through roasting.
You can substitute the honey with maple syrup for a slightly different flavor profile.
Can I use frozen Brussels sprouts?
Yes, but make sure to thaw and pat them dry before roasting to avoid excess moisture.
What can I use instead of pomegranate seeds?
You can use dried cranberries or chopped nuts for a similar texture and flavor.
Can I make this dish vegetarian?
Yes, simply omit the bacon or replace it with a vegetarian bacon alternative.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I prepare this dish ahead of time?
You can roast the Brussels sprouts ahead of time and reheat them before serving. Add the honey, bacon, and pomegranate seeds just before serving.
