Pan Roasted Brussels Sprouts with Pomegranate Seeds

• Gluten free
• Paleo

• Meat

  • 2 slices Bacon, thick cut

• Produce

  • 1 1/2 lbs Brussels sprouts
  • 1/2 cup Pomegranate, juice
  • 1/4 cup Pomegranate seeds

• Baking & Spices

  • 1/2 tsp Kosher salt

Found on justalittlebitofbacon.com

Description

Directions

• In a large heavy-duty skillet, preferably cast iron, cook the bacon until crispy over medium low heat. Transfer the bacon to a plate.
• Leave 2 tbsp of the bacon fat in the skillet. Add the trimmed and halved Brussels sprouts and salt. Cook, stirring occasionally, the the sprouts are well browned all over and just tender, about 10-12 minutes. Add more bacon fat back to the skillet if needed. Add the pomegranate juice, bring it to a boil, and cook down the juice until its reduced to a glaze, 30 seconds.
• Transfer the sprouts to a serving bowl. Stir in the pomegranate seeds and crumble the bacon over the top.

Nutrition