Toast the pine nuts in a pan for 3 minutes until golden then leave to the side to cool.
Slice the Brussels into half removing the bottoms.
Steam the Brussels for 3 minutes until al dente.
Heat a griddle pan to a high heat and grill the bacon for 2 minute each side until crispy.
The place them in a pan with the maple syrup and coconut oil/butter. Cook for another 3 minutes until cooked through.
Mix with the bacons, pine nuts and pomegranate seeds and serve hot.