Bacon Roasted Brussels Sprouts with Nutmeg
Extraordinary layering of seasonal flavors, beautifully roasted bacon and Brussels sprouts with nice bits of char finished with a sweet tart mixture of grenadine and pomegranate vinegar plus an exquisite dusting of nutmeg.
Ingredients
Bacon Roasted Brussels Sprouts
- 1 lb Brussels Sprouts, rinsed, trimmed and halved
- 2 pieces Thick Cut Bacon (4 pieces of thin cut)
- 1 T olive oil
- 1 pinch Salt
- 1 pinch Pepper
Finish
- 1 1/2 T Pomegranate Vinegar
- 2 t grenadine (true pomegranate grenadine)
- 1/4 t Nutmeg (approximate, to taste)
Instructions
Bacon Roasted Brussels Sprouts
- Preheat oven to 475 degrees F.
- Rinse, trim, and cut sprouts in half. Place in a bowl
- Cut bacon into roughly 1/4 inch squares, add to Brussels sprouts.
- Drizzle olive oil and season with a little fresh salt and pepper. Toss to coat evenly.
- Pour out onto a baking sheet and arrange into a single layer.
- Bake for 10 minutes then flip them. Continue baking for another 7 - 12 minutes until nicely crisp and a bit charred.
Finish
- Remove from oven and put into a bowl.
- Toss with vinegar, grenadine and a little nutmeg (I sprinkle it on rather than specific measurement).
- Taste, adjust seasonings to taste and serve hot. Enjoy!