I’m undefeated when it comes to changing hearts and minds on brussels sprouts. I’ve sneaked and tricked my way through the past couple Fall and Winter seasons with big results – many more brussels sprout eaters! This weekend I faced a potentially hesitant eater but charmed by way through a negotiation in the produce section by using a very distracting word – bacon. We tried a new rendition on my standard bacon and brussels sprout recipe adding a bit of balsamic vinegar and pomegranate seeds. I found it particularly delicious and my skeptical friend went back for seconds.
This addition adds a nice sweetness and fresh crunch to this dish – additionally it looks very festive with all the red and green! If you can find pomegranate molasses, I think it would be very interesting. Either way, this was delicious and it would be perfect on any holiday table this Christmas.
I’ve found that if you find small brussels sprouts and cut them in half (to maximize caramelization) you don’t need to roast them in the oven. All they take are a half hour on the stove top in a good skillet or cast iron pan. Just try not to eat them all before serving them!
Balsamic & Bacon Brussels Sprouts with Pomegrante Seeds
- 3 to 4 slices, thick cut bacon
- 1 pound brussels sprouts
- 2 tablespoons balsamic vinegar
- seeds from 1/2 fresh pomegranate
- salt and pepper
In a skillet, cook bacon until crispy. Set the bacon aside on a paper towel and keep about 1 to 2 tablespoons bacon fat in the pan. Meanwhile, trim and halve the brussels sprouts. Add the sprouts to the hot bacon fat and cook them on medium high until tender and caramelized. Keep the heat high enough to crisp the sprouts but monitor to prevent from burning. Taste for seasoning – add salt and pepper. Once cooked and crispy, add the balsamic vinegar to deglaze the pan. Add the bacon and pomegranate seeds. Serve warm.