Orange-pomegranate Brussels sprouts with bacon.
I have been anticipating Thanksgiving for weeks. It will be a quiet one for us this year, but I always love to tweak our favorite recipes to make them even better. This recipe has the perfect combination of sweet, salty and tart.
2 lbs of Brussels sprouts (cut in half and trimmed)
3 slices of bacon (cooked in Dutch oven with 2 Tsp of bacon fat saved)
1 orange (zested and juiced)
Seeds from one Pomegranate
1 teaspoon of a salt
½ teaspoon of pepper
Combine Brussels sprouts, 2 Tablespoons of bacon fat, toss with salt and pepper. Roast at 375 degrees for 20-25 minutes.
Once Brussels sprouts are done, combine with orange juice, orange zest and pomegranate seeds. Add bacon and serve.
My food critics did not wait for this to be served in separate dishes before almost finishing it.