Directions

1. 1. Position oven rack in the lower 1/3 of the oven. Preheat oven to 425°2. On a rimmed baking sheet, toss together brussels sprouts, olive oil, and a pinch each of salt and pepper. Lay the brussels sprouts cut side down on the baking sheet. Sprinkle the bacon around the sprouts. Roast the brussels sprouts on the lower oven rack until deeply browned and the bacon crisp, 20 to 25 minutes.3. In a small saucepan, bring honey and crushed red pepper flakes to a boil over medium heat. Boil 1 minute. Remove from heat and stir in apple cider vinegar, butter, orange zest, and a pinch of salt.4. Remove brussels sprouts from oven and drizzle honey over sprouts. Transfer sprouts to a serving plate and top with goat cheese and pomegranate arils. Serve warm.