makes 3-4 side dish servings
5-6 cups brussels sprouts (about 1.5 lb), cleaned and quartered
2 slices bacon (either maple or pepper works well), cut into small pieces
1/4 cup pomegranate seeds (arils)
1/4 cup pecan halves, roughly chopped
1/8-1/4 tsp sea salt and pepper depending on preference
Begin by cooking the bacon over medium-high heat in a large skillet.
Once the bacon is almost all browned add the brussels sprouts. Cook and stir at least once a minute. When most of the brussels sprouts have browned a little bit and are softened (about 5-7 minutes), pour in to pomegranates and pecans. Add salt and pepper then as well.
Cook the entire mixture for another 2-3 minutes. Taste a brussels sprout to make sure it is done, then plate up.
Recipe and photo from Heather.
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