Serves 4

• 4 cups brussels sprouts

• 2 tbsp. olive oil

• 4 oz. bacon, chopped

• 3 tbsp. honey

• 4 tbsp. pomegranate seeds

• ½ tbsp. red chili flakes

Preheat the oven to 400 F. Prepare a baking sheet lined with baking paper.

Rinse, pat dry and cut each Brussels 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 and drizzle over the honey and toss to coat the Brussels sprouts. Return the sheet to the hot oven and roast for a further 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.