the ultimate brussels sprouts salad

  1. Cut 1 lb of Brussels. Remove the outside leaves and toss with olive oil, salt, pepper, and honey. Bake at 350 for 20 min or until crispy.
  2. Shred the remaining Brussels and add to a bowl.
  3. Once Brussels leaves are roasted, add to bowl. Also add chopped cooked bacon, pomegranate seeds, almonds, and parmesan.
  4. Top with LAV sweet pomegranate dressing and mix.

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