Caramelized Brussels Sprouts with Pomegranate and Crispy Lardons

Caramelized Brussels Sprouts with Pomegranate and Crispy Lardons
Serves 6-8 as a side dish 
  • 2 pound Brussels sprouts
  • 8 ounces thick cut bacon (or pork belly) sliced into matchstick-sized pieces
  • 1 teaspoon Diamond kosher salt
  • Freshly ground black pepper
  • 3 tablespoons Olive oil
  • 1/2 cup pomegranate arils
  • Splash of aged balsamic, if desired
  • Flake salt and freshly ground black pepper
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Trim Brussels and slice in half lengthwise.
  3. In a medium mixing bowl, toss Brussels with salt, pepper, and olive oil.
  4. Place Brussels (cut side down), on two large baking sheet. Roast 25-30 minutes until Brussels are fork tender and nicely browned on both sides.
  5. In the meantime, crisp lardons in a large cast iron skillet on the stovetop over medium heat.
  6. Serve Brussels and lardons right away with a sprinkling of pomegranate arils, and a drizzle of aged balsamic vinegar, if desired. Season with additional flake salt and pepper to taste.
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