I am a firm believer that the best types of vegetables are the least complicated to cook. Once a recipe has more than five ingredients for a vegetable side dish I lose interest, fearing I won’t taste the vegetable anymore –– the vegetable should be the star. This recipe for Brussels sprouts is one of my favorites during the holidays and winter. Sautéed in bacon fat, the hearty Brussels absorb the flavor of the bacon and soften just enough to still hold their shape but easy to bite into. The crispy bacon sprinkled on top adds needed texture while the pomegranate seeds add a pop of acid and sweetness to brighten the salty bacon fat Brussels. If you have leftovers, chill and toss them in a salad the next day.  

Bacon Fat Brussels Sprouts with Pomegranate
Serves 4

Ingredients
2 pounds Brussels sprouts, cleaned and halved
16 ounces bacon
Pinch salt and black pepper
1 cup pomegranate seeds

Directions  

1. Fill a stockpot halfway with salted water and bring to a boil. Meanwhile, fill a separate bowl with water and ice and set aside. Add Brussels sprouts to boiling water and blanch for 1-2 minutes or until all the Brussels sprouts are bright green. Quickly remove blanched Brussels sprouts and submerge into the ice water to shock and stop them from cooking. Drain, pat dry with a paper towel, and set aside. 
2. In a large skillet over medium heat, cook the bacon until extra crispy. Remove cooked bacon, reserving grease in the pan, and let cool on a paper towel. Once cooled, chop. 
3. Using the same skillet with bacon fat, add the Brussels sprouts and season with a pinch of salt and black pepper. Sauté until brussels are cooked all the way through and are seared on the cut side; about 5 minutes. 
4. Place brussels in a serving bowl, top with chopped bacon and pomegranate seeds; serve immediately.

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