If you want a festive side dish for Christmas Eve dinner and green bean Christmas trees aren’t your thing, this is the dish for you.
I like holiday meals to feel celebratory and seasonal, but not overly gimmicky. Maybe it’s because I’m not terribly crafty, or because it’s just not my style, but I think there are so many ways to get into the holiday spirit simply using wintery produce and an corresponding color palate. I’ll go that route all day long.
“What else can I use?”
- If you don’t like or want to eat bacon, you can omit it. Perhaps swap in some caramelized shallot and/or garlic in the beginning of the dish to add some richness.
- You can use balsamic or apple cider vinegar in place of the red wine vinegar.
- If you want to double the recipe to serve a crowd, throw it all on a large roasting pan or two and roast at 425 degrees for 30-40 minutes.
Wishing you a cozy, peaceful holiday my lovelies.
Pan Roasted Brussels Sprouts with Bacon and Pomegranate
- 2 slices bacon, thick cut and diced
- 1 pound Brussels sprouts, halved
- 3 tbsp extra virgin olive oil
- 1/2 cup pomegranate seeds
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes optional
- Kosher salt
- Fresh cracked black pepper
- Add bacon to a large skillet and heat over medium high heat.
- Cook for 5-7 minutes until the fat has rendered and the bacon is crisp. Remove with a slotted spoon to a paper towel lined plate and reserve.
- Add the remaining tablespoon of olive oil to the skillet, and when the oil shimmers, add the Brussels sprouts cut side down along with a large pinch of salt and cracked pepper.
- Cook until charred around the edges, about 5-8 minutes. Stir, and continue cooking another 8-10 minutes until soft, tasting for salt and adding as needed.
- Reduce heat to medium and add the pomegranate seeds, vinegar, and red pepper flakes (if using).
- Cook for another 1-2 minutes.
- Remove from heat and toss the Brussels sprouts with the reserved bacon bits.
- Serve warm.