This paleo aip brussels sprout dish with pomegranate, garlic, and bacon side dish has become my latest obsession! It is the most perfect paleo AIP breakfast as well side dish. In my house we even like using this dish to make lunch bowls with our favorite aip crispy chicken. This recipe is the perfect combination between savory and sweet. The bacon naturally gives these brussels sprouts the very best flavor and topping it off with pomegranate gives this recipe a nice sweet crunch. With this recipe only taking 10 minutes to prep, it is a no brainer for meal prep and to meet all of your holiday needs.
What Do I Need to Make This Paleo Aip Breakfast Recipe
Brussels sprouts- You can buy brussels sprouts that are already chopped or you can boy whole ones and chop them yourselves. I like to chop them in fourths to be sure they cook thoroughly and evenly.
Garlic powder and sea salt- I generously like to coat the brussels sprouts with garlic powder and sea salt to give them a good bit of flavor.
Bacon- In my opinion, this is the best part! I like using applegate bacon.
Pomegranate- The pomegranate gives this otherwise savory dish a sweet touch.
Olive oil spray- If you have been following along for awhile you know my olive oil spray is my go to spray when cooking.
How To Make This Brussel Sprout Dish
First thing is first, preheat the oven to 400. Now, chop up the brussels sprouts. Once the brussels sprouts are chopped, chop up the bacon into slices. See the picture below. I love using my kitchen scissors for this. Next, you want to add the sea salt, garlic powder and EVOO to the dish. Keep in mind when spraying the EVOO that the grease from the bacon will naturally act as a cooking oil for the brussels. You just want to lightly spray the oil. Be sure to hold the pomegranate until the very end. I don’t like cooked pomegranate. I like to sprinkle it on top.
How To Eat This Brussel Sprout Dish
This AIP recipe works as both the most perfect AIP breakfast and AIP side dish. My personal favorite is to make protein bowls with my new absolute favorite crispy whole30 and AIP chicken. So good! This dish is already great for a paleo thanksgiving. You could serve it with my whole30 mashed potatoes, and cranberry sauce.
How To Store And Reheat This Paleo AIP Side Dish
I highly suggest waiting to add the pomegranate until they are very end. When you are storing it, store the pomegranate separately. When reheating, I like to reheat on the stovetop and add the pomegranate after. These are my favorite glass storage containers.
Keywords: aip recipe, aip side dish, aip holiday, aip paleo recipe, paleo side dish, whole30 side dish, whole30 holiday, aip breakfast
If you like this recipe, you will also LOVE these cozy dishes:
AIP Brussels Sprout Bacon Pomegranate Dish
- baking sheet
- 1 pound brussels Sprouts
- 1 tbsp garlic powder
- 1 pinch sea salt
- 1/2 pound bacon
- 1 tsp olive oil spray or oil of choice (around 1 tsp, quickly coat the brussels with the spray_)
- 1/2 cup pomegranate seeds I like to buy the seeds already in a cup, but you can also buy a whole pomegranate and pull out the seeds. First cut the fruit in half and pull out the seeds one by one.
- Preheat the oven to 400.
- Cut the brussels sprouts into fourths.
- Lay the brussels sprouts in a baking sheet and cut up the bacon into 1/2 inch strips over the brussels sprouts. Make sure none of the bacon is sticking and it is all pulled apart.
- Add the sea salt and garlic to the pan. Make sure you drizzle it all over the pan.
- Give the brussels sprouts a nice spray with the olive oil. This is about 1 tsp if you do not have an oil spray, regular oil works!
- Mix the brussel spouts with your hands.
- Bake for 20 minutes.
- Once the 20 minutes is up, flip the brussels sprouts and put them back in the oven for 20 minutes.
- Once the brussels sprouts are done, add the cold pomegranate on top.
- ENJOY! I would be so greatly appreciative if you left a review and star rating in the comments section below, took a picture of your yummy soup and tagged me on instagram @alliannaskitchen or shared the link to this recipe with a friend.