There is a Mom and Pop pub/restaurant right around the corner from where I live. They have these melt in your mouth brussel sprouts on their appetizer menu and I have done my best in trying to replicate it. I hated eating vegetables when I was a kid and now look at me? I am ordering freaking brussel sprouts at a restaurant as an app! What happened?!

Well, whenever you add bacon to a recipe, you know you are headed in the right direction. I mean, how bad could it be if there is bacon in it? So this is my take on savory, sweet baked brussel sprouts.

This recipe is simple and straightforward. You can get these baked and ready to go for any party or gathering in under 30 minutes. Cook them up and place them in a mini crockpot if you are going to serve later in your party. If you have a plate warmer, place the dressing on it for anyone that would want extra maple dressing deliciousness. It will be a party favorite!

Ingredients:

• 1 lb Brussels sprouts; ends trimmed and cut in half

• 4-6 strips of bacon; chopped

• olive oil

• kosher salt

• Pomegranate seeds; optional

Dressing:

• 1/4 cup maple syrup

• 1 tablespoon balsamic glaze

• 1 teaspoon honey

Directions:

1. Pre heat oven to 425 degrees. Line a baking sheet with tin foil and set aside.

2. Place brussel sprouts in a medium bowl and drizzle oil all over. Add salt and mix until brussel sprouts are thoroughly covered.

3. Spread the brussel sprouts and bacon evenly on the baking sheet and cook until bacon and brussels are golden brown. Approximately 25 minutes.

4. Mix dressing ingredients all together in a microwave safe bowl. (I used my glass measuring cup) for about 30 seconds. Mix all together again and once brussel sprouts and bacon are cooked, pour the maple dressing all over. Garnish with pomegranate seeds.