Roast Brussels Sprouts with Bacon, Walnuts, and Pomegranate Seeds

Brussels Sprouts_.jpg

Roast Brussels Sprouts with Bacon, Walnuts, and Pomegranate Seeds

  • 1/4 lb bacon, diced

  • 1 1/2 lbs Brussels sprouts, trimmed and cut in half

  • 1/2 cup pomegranate seeds

  • 1/4 cup toasted walnuts

  • Drizzle of aged balsamic vinegar

Preheat oven to 425°F. Line a baking sheet with tin foil.

In a large cast iron pan, render the bacon until crispy. Set the sprouts on a paper towel lined plate and save the bacon fat. Keep the bacon warm.

Place Brussel sprouts in a large bowl and toss with 2 Tbs. bacon fat. Roast Brussels sprouts for about 25 - 30 minutes or until fork tender.

When ready to serve place Brussel sprouts in a serving platter, top with pomegranate seeds, toasted walnuts, cooked bacon, parsley, and a drizzle of balsamic vinegar

Serve immediately.

Makes about 4 to 6 servings.

ThanksgivingAmanda FredericksonComment