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
- 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.
- 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.
- Add bacon and continue to sauté for a few additional minutes.
- Remove from heat and plate the sprouts, top with pomegranate seeds and balsamic vinegar.