Day 13 Brussel sprouts with bacon and pomegranates recipe…


Garlic, bacon, and pomegranates are all you need to add intense flavor to the Brussels sprouts in this easy side-dish recipe. To trim Brussels sprouts, simply cut off the stem end and halve. If they’re large, you can quarter them, just making sure the Brussels sprouts are cut into uniform pieces so that they’ll cook evenly. If you don’t want to discard the leftover bacon drippings, carefully transfer to a heatproof container, cool, and store in the fridge. You can use it as a replacement for any other cooking oil or fat

Serves: 4

4 cups Brussel sprouts (trimmed and halved)
3 tbsp olive oil
2 cloves of garlic (minced)
1 tsp Sea salt
1 tsp pepper
1 lemon
4 slabs bacon (rough chopped)
1/2 cup pomegranate seeds

Preheat oven to 400. Lay brussel sprouts and bacon in a single layer on a large sheet pan. Toss the sprouts and bacon with the garlic, olive oil, salt, pepper, and lemon juice. Roast in over for 15 minutes, take them out, mix them around, and finish roasting for another 10 minutes. Top with the pomegranate seeds and serve warm or at room temperature.

Tip of the Day:

If you’re used to bonding with your friends over free-flowing bottles of wine or your fitness class crush finally asked you to drinks and you’re wondering what to do, Hartwig offers up this advice: “You have to wrap your head around the fact that the experience is not about the alcohol; it’s about the social engagement, blowing off steam, connecting with people, and the environment,” she says. “And you are just as fun whether you’re drinking a glass of sparkling water as you are sparkling wine!”


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