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!