Step 1

Preheat oven to 450°F.

Step 2

In a skillet over medium heat, cook bacon pieces until crisp (about 8-10 minutes). Transfer bacon to a paper towel lined plate and set aside. Leave about 2 tablespoons of the bacon grease in the skillet and discard the rest.

Step 3

In a large bowl, toss brussels sprouts and sweet potatoes with olive oil, 1 tsp of salt and 1/2 tsp black pepper. Line a large sheet pan with parchment paper or aluminum foil. Spread veggies in single layer on the pan. For perfectly roasted brussel sprouts, make sure they are cooked CUT SIDE DOWN for perfect browning! Roast for 20-25 minutes until sprouts are golden brown and sweet potatoes are tender. (Note: Cook time will vary a bit depending on the size of your brussels sprouts).

Step 4

While the brussels sprouts and sweet potatoes are in the oven, make the glaze. In the skillet with the reserved bacon grease, add maple syrup, rosemary and lemon juice. Cook over medium heat for 2-3 minutes until slightly thickened. Turn off the heat and stir in lemon zest.

Step 5

Pour glaze over the cooked brussels sprouts and sweet potatoes and gently toss to coat. Sprinkle on reserved bacon and pomegranate seeds, if using, and enjoy this perfect holiday side dish!