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Balsamic Vinegar, Bacon & Pomegranate Brussels

Prep time:
10

Cooking time:
35-40 minutes mins

Serves:
4 people

Have yourself a Very Merry SPROUT-Mas this year!  Give our oh-so festive Balsamic Vinegar Bacon & Pomegranate Brussels recipe a try and impress your family with a new take on our well-loved (and hated) little green friends.

Serve these up on Christmas Day.  We promise there won’t be a morsel left at the dinner table!

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ingredients

2 pounds uniformly-sized Brussels sprouts (any wilted outer leaves removed), stems trimmed and cut in half.

220g Simon Howie streaky smoked bacon

1/2 cup of dried pomegranates OR cranberries

Black pepper

One cup of balsamic vinegar.

Method

  1. Preheat the oven to 400 degrees F.
  2. Chop bacon into lardon cubes and cook bacon in a non-stick pan over medium heat. Once browned, set aside.  Save the juices.
  3. Remove any wilted outer leaves of the Brussels sprouts, trim the bottoms and cut them in half.  Place them in a large bowl.
  4. Pour bacon juices over sprouts, add black pepper and toss to coat.
  5. Carefully place sprout mix in a single layer on a lined baking sheet.  Bake in preheated oven (400 degrees) for 30-35 mins until lightly browned, giving them a shake or two after 20 mins.
  6. 10 minutes before the end, add dried pomegranates, shake and toss well. Return to oven.
  7. While sprouts cook, add Balsamic Vinegar to a small saucepan, bring to a boil.  Reduce heat and cook for 10 mins until thickened.
  8. Transfer sprout mix onto a serving platter, sprinkle with bacon bits.  Mix well.
  9. Drizzle a small amount of the reduced balsamic mix (1-2 tbsp) over the sprouts, bacon and pomegranate mix.
  10. Serve as a Christmas side dish and enjoy!

 

Simon Howie

Balsamic Vinegar, Bacon & Pomegranate Brussels

Have yourself a Very Merry SPROUT-Mas this year!  Give our oh-so festive Balsamic Vinegar Bacon & Pomegranate Brussels recipe a try and impress your family with a new take on our well-loved (and hated) little green friends.

Serve these up on Christmas Day.  We promise there won’t be a morsel left at the dinner table!

Prep time: 10

Cooking time: 35-40 minutes

Serves: 4

Balsamic Vinegar, Bacon & Pomegranate Brussels

ingredients

  1. 2 pounds uniformly-sized Brussels sprouts (any wilted outer leaves removed), stems trimmed and cut in half.
  2. 220g Simon Howie streaky smoked bacon
  3. 1/2 cup of dried pomegranates OR cranberries
  4. Black pepper
  5. One cup of balsamic vinegar.

Method

  1. Preheat the oven to 400 degrees F.
  2. Chop bacon into lardon cubes and cook bacon in a non-stick pan over medium heat. Once browned, set aside.  Save the juices.
  3. Remove any wilted outer leaves of the Brussels sprouts, trim the bottoms and cut them in half.  Place them in a large bowl.
  4. Pour bacon juices over sprouts, add black pepper and toss to coat.
  5. Carefully place sprout mix in a single layer on a lined baking sheet.  Bake in preheated oven (400 degrees) for 30-35 mins until lightly browned, giving them a shake or two after 20 mins.
  6. 10 minutes before the end, add dried pomegranates, shake and toss well. Return to oven.
  7. While sprouts cook, add Balsamic Vinegar to a small saucepan, bring to a boil.  Reduce heat and cook for 10 mins until thickened.
  8. Transfer sprout mix onto a serving platter, sprinkle with bacon bits.  Mix well.
  9. Drizzle a small amount of the reduced balsamic mix (1-2 tbsp) over the sprouts, bacon and pomegranate mix.
  10. Serve as a Christmas side dish and enjoy!

 

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