Brussel Sprouts I can eat.

Lets start with the fact as a child when brussel sprouts were served I would say no thank you. They came frozen cooked in water and made the house smell. Now I watch a lot of cooking shows and everyone raves about them. So I added bacon (which improves everything), some vinegar, some spice, and some tangy pomegranate molasses to bring some tart, and honey for some sweetness. Heck I could eat them and went back for seconds. I hope you like it.

16 ounces fresh brussel sprouts
4 ounces apple cider vinegar
6 strips bacon
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
4 tablespoons pomegranate molasses (or balsamic vinegar)
2, tablespoons honey
3 tablespoons cooking oil
3 tablespoons butter

Run brussel sprouts thru a mandolin

Heat skillet to medium

In a large skillet cook bacon to crispy and remove to a paper towel leaving fat in pan chop bacon into small pieces

Add cooking oil and butter to pan

Add brussel sprouts to pan and stir occasionally until slightly brown.

Add apple cider vinegar to pan and cook for 3 minutes

Add salt, pepper, and red pepper and stir

Add honey and pomegranate and stir

Cook for 3 minutes

Serve


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