Roasted Brussels Sprouts

with Black Pepper Bacon and Pomegranate

Bacon and Brussel Sprouts are a time-tested partnership. There is something about that smoky fat rendering into the crevices of the sprouts that helps elevate them to a whole new level of deliciousness. This dish makes a fantastic side or can be enjoyed on its own as a light meal.

Ingredients: 

• 8oz Church Brothers Farms Brussels Sprouts - cut in half lengthwise

• 2 slices black pepper bacon cut into 1/4” pieces

• 1 large shallot - thinly sliced 

• 1/4 cup pomegranate seeds

• 2 tablespoons chopped parsley 

• 1 lemon, juiced

• To the taste Kosher salt and pepper

Instructions: 

1. Put a heavy bottom sauté pan on medium heat.

2. Add the chopped bacon and gently cook, stirringly occasionally until brown.

3. Add the halved Brussels Sprouts.

4. Continue cooking until sprouts begin to caramelize, about 10 minutes. 

5. Add the sliced shallots.

6. Continue to cook until shallots begin to brown and brussels sprouts are easy to pierce with a fork.

7. Season to taste with salt, pepper and freshly squeezed lemon juice.

8. Top with chopped parsley and pomegranate seeds.

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Roasted Brussels Sprouts with Black Pepper Bacon and Pomegranate

Bacon and Brussel Sprouts are a time-tested partnership. There is something about that smoky fat rendering into the crevices of the sprouts that helps elevate them to a whole new level of deliciousness. This dish makes a fantastic side or can be enjoyed on its own as a light meal.

Ingredients

• 8oz Church Brothers Farms Brussels Sprouts - cut in half lengthwise
• 2 slices black pepper bacon cut into 1/4” pieces
• 1 large shallot - thinly sliced
• 1/4 cup pomegranate seeds
• 2 tablespoons chopped parsley
• 1 lemon, juiced
• To the taste Kosher salt and pepper

Instructions

1. Put a heavy bottom sauté pan on medium heat.
2. Add the chopped bacon and gently cook, stirringly occasionally until brown.
3. Add the halved Brussels Sprouts.
4. Continue cooking until sprouts begin to caramelize, about 10 minutes.
5. Add the sliced shallots.
6. Continue to cook until shallots begin to brown and brussels sprouts are easy to pierce with a fork.
7. Season to taste with salt, pepper and freshly squeezed lemon juice.
8. Top with chopped parsley and pomegranate seeds.