the great thanksgiving recipe swap: brussels sprouts with pomegranate and bacon

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.

Read more about The Great Thanksgiving Recipe Swap here!

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  • Michele @ Healthy Cultivations
    November 9, 2010 at 5:53 pm

    Yet another interesting use for pomegranate. I never would have put them in brussel sprouts. Great recipe.

  • Jessica @ How Sweet It Is
    November 9, 2010 at 5:53 pm

    Bacon! Brussels and bacon is my new favorite dish. Love it.

  • Liz @ Blog is the New Black
    November 9, 2010 at 6:01 pm

    Love the idea of using pom seeds!

  • marie
    November 9, 2010 at 6:11 pm

    Do you leave the bacon drippings in or dump them before adding the next ingredients?

    • Heather @ Get Healthy With Heather
      November 9, 2010 at 6:24 pm

      Marie – I leave the bacon drippings in the pan because it’s not very much from 2 slices of bacon but adds so much flavor to the dish.

  • Mary @ Bites and Bliss
    November 9, 2010 at 6:12 pm

    I would have never thought to put pom arils in a savory recipe like that! Looks great!

  • Tab - Just Weighing In
    November 9, 2010 at 6:19 pm

    I have to say that I’m not usually a fan of brussel sprouts but I’d be willing to try this recipe because it looks good. 🙂

  • Heather @ Get Healthy With Heather
    November 9, 2010 at 6:22 pm

    Thanks for sharing my recipe Jenna!

  • Mary @ stylefyles
    November 9, 2010 at 6:23 pm

    Yum! This sounds SO good. Thanks for the reminder that I do NOT eat enough brussels sprouts. Or bacon, for that matter!

  • Shannon @ Fresh Year of Life
    November 9, 2010 at 6:30 pm

    HMMMM. I just made brussel sprouts for the first time last night!

  • Lauren at KeepItSweet
    November 9, 2010 at 6:42 pm

    yum! i was just looking for a new brussel sprout recipe

  • Hope @ Onehealthyhope
    November 10, 2010 at 1:16 am

    Oh brussel sprouts, how many years did I waste hating you?! Let me tell you that I am certainly making up for it now!!

  • Sarah (Running to Slow Things Down)
    November 10, 2010 at 3:58 am

    I have to say, I’ve never been a bacon girl. But brussels sprouts and bacon together are such a wonderful combo, they really are. This dish sounds so lovely! 😀

  • Alina @ Duty Free Foodie
    November 10, 2010 at 6:39 am

    I don’t eat bacon, but that looks like a great combination, particularly with the pomegranates – very creative!

  • Mary (Sisters Running the Kitchen)
    November 10, 2010 at 6:45 am

    I love brussels sprouts! I frequently see them paired with pancetta. I personally love them roasted with olive oil and kosher salt!

  • Laurab @ foodsnobstl
    November 10, 2010 at 10:04 am

    This looks so good! No more brussel sprouts with velveta at our thanksgiving!

  • Erika @ Food.Fitness.Fun
    November 10, 2010 at 12:30 pm

    Brussel sprout and pomagrante – it’s an interesting combo!
    Thanks! I’ll have to try this out…

  • Whitney
    November 24, 2010 at 3:52 pm

    Just curious, if I cooked the bacon and then roasted everything, adding the pomegranates at the end, do you think it would still work?

  • Whitney
    November 24, 2010 at 3:54 pm

    It looks really yummy and I’m planning on this for tomorrow!