My Aunt and Uncle introduced Jacob and I to brussels sprouts a few years back and ever since then it’s been a favorite veggie of ours. Brussels sprouts are part of the Brassica family, along with broccoli and cabbage. They provide a superior amount of vitamin K and C, and make a great addition to any high energy meal.
My preparation no where compares to how delicious their brussels sprouts are. They just have the magic touch, but I think I’ve come up with a tasty and quick dish that would even work great along a Thanksgiving meal.
I incorporated pomegranates into this dish for a touch of sweetness. If you aren’t sure how to open and de-seed a pomegranate easily, check out my how-to.
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
1. Begin by cooking the bacon over medium-high heat in a large skillet.
2. 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.
3. Cook the entire mixture for another 2-3 minutes. Taste a brussels sprout to make sure it is done, then plate up.
I served this side along with Cranberry Pulled Pork in Sweet Squash Boats. It was like eating an early Thanksgiving and that was a-okay with me.
Coming up: another 10 minute interval workout – major upper body burner.
Check out the core-focused 10 minute interval workout for a quick workout right now.