Jeweled Brussels Sprouts Recipe

Jeweled sauteed Brussels sprouts

Brussels sprouts are the forgotten vegetable. I’ll be the first to admit that the last time I ate Brussels sprouts, I was a kid, and it was not by choice. But I had a surprise awakening recently when the whole family went out to a birthday dinner for my father-in-law, Dave. We went to this amazing seafood restaurant in San Francisco called the Waterbar. This is where I became a born again Brussels sprouts lover.  We ordered a side dish of these miniature cabbages and to my surprise they were paired so elegantly and vibrantly with pomegranate, caramelized onions, and bacon.  I gobbled these morsels up and took mental notes on what the dish consisted of.  When I flew back home from my holiday visit, I attempted to re-create the masterpiece. It turned out better than I thought it would, even for my first try at a Brussels sprouts recipe!

Ingredients

• 2 cups of Brussels sprouts
• 1 medium white onion sliced and caramelized
• 2 strips of apple smoked bacon, sliced in thin 1 inch slivers
• 1/4 cup pomegranate seeds
• Olive oil
• Sea salt

Directions

Partially cook apple bacon in a large skillet then place bacon on a plate for later. Using the leftover bacon grease, saute sliced onions over a  medium heat until golden and translucent. Toss in partially cooked bacon pieces and continue to caramelize onions until they are a dark, amber color (but not burned). Place sliced Brussels sprouts in a microwavable bowl, and microwave for 2 minutes. Next, toss in microwaved Brussels sprouts with caramelized onions and bacon. Drizzle some olive oil (about 3 tablespoons) and sprinkle with some sea salt (about 1/4 teaspoon). Add 2 tablespoons of water to the pan to help break up juices on bottom of pan (the good stuff). Once Brussels sprouts  are lightly browned and tender. When done, spoon onto a serving plate and garnish with pomegranate seeds.