½ cup bacon, cut into small pieces

1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil

1 clove garlic, minced

3 dozen brussels sprouts, stems cut off and cut in half

Salt and pepper to taste

½ cup pomegranate seeds

1 Tablespoon Pompeian Balsamic Vinegar


  1. In a large frying pan, add bacon and bring to medium heat, sauté until bacon is just crispy. Remove from the pan and drain any remaining oil.
  2. Return pan to the stove and add Pompeian Smooth Extra Virgin Olive Oil and garlic, bring to medium heat again and sauté for 3 minutes. Then add brussels sprouts, stir, cover and sauté for 10-12 minutes until the sprouts have a desired softness. Add salt and pepper to taste and mix to incorporate.
  3. Add bacon and continue to sauté for a few additional minutes.
  4. Remove from heat and plate the sprouts, top with pomegranate seeds and balsamic vinegar.