Brussels Sprouts Cooked in Bacon Fat with Walnuts and Pomegranate

6 steps · 35 min total

1. 01

   Cook the Bacon

   Dice the bacon into small pieces and add them to a pan set over medium heat. Let the bacon cook, stirring occasionally, until it's crisp and has rendered most of its fat.
2. 02

   Add Brussels Sprouts

   While the bacon cooks, trim the ends of the Brussels sprouts and halve them; quarter any particularly large ones. Once the bacon has been sizzling for a couple minutes and some fat has rendered, add the prepared sprouts to the pan.
3. 03

   Add Butter and Seasoning

   Stir in the 2 tablespoons of butter, along with 1 teaspoon each of salt and pepper. Continue to stir occasionally, making sure the sprouts get coated in the rendered bacon fat and butter.
4. 04

   Add Walnuts and Oil

   If the pan seems dry, drizzle in a bit of olive oil. Add the walnuts during the last 5 to 10 minutes of cooking, letting them toast lightly in the pan alongside the sprouts.
5. 05

   Check Doneness and Seasoning

   After about 15 minutes, taste a Brussels sprout for tenderness and check the bacon for crispness. The sprouts should be tender-crisp, with some browning on their cut sides.

   Adjust the seasoning with more salt and pepper if you like.

6. 06

   Serve with Pomegranate

   Transfer the cooked Brussels sprouts and bacon to a serving dish. Scatter the pomegranate seeds over the top before serving.