Brussels Sprouts Cooked in Bacon Fat with Walnuts and Pomegranate
Brussels sprouts, you hate them or you love them. You hate them because of your childhood memories. You’ll love them after reading this recipe and making it yourself.
Servings: 4 side dishes
- 10 oz Brussels sprouts, cleaned and cut into bite-size pieces (or halved)
- 4 oz bacon, chopped
- ¼ c walnut pieces
- ¼ c pomegranate seeds
- 1 teaspoon salt and pepper (adjust to your liking)
- 2 tablespoon butter
- olive oil as needed
Chop bacon and start cooking in a pan over medium heat.
Clean and cut Brussels sprouts and add to pan after bacon has been sizzling and rendering for a couple minutes.
Add 2 tablespoon butter, 1 teaspoon salt & pepper, and stir occasionally.
Add olive oil as needed and add walnuts for the last 5-10 minutes of cooking.
Taste Brussels sprouts and bacon after 15 minutes for doneness; re-season as needed.
Place in serving dish and add pomegranate seeds.