I can’t get enough of these cruciferous veggies! When Brussel Sprouts are roasted with garlic, their flavor really pops. The additional tastes and textures from chestnuts and pomegranate seeds really adds to this dish. I highly recommend farm fresh slab bacon in this recipe, but if you can’t find it, try a natural Sunday bacon or pancetta instead.
And for gardeners, remember to harvest Brussel Sprouts after a frost or two. They are hardy enough to withstand the drop in temp which only adds to their sweetness.
1 Brussels sprout stalk (approx. 50 sprouts)
4-5 cloves of garlic, minced
3 ounces farm bacon
1 large leek, chopped
1/2 cup chestnuts, chopped
1/4 cup + 2 Tablespoons extra virgin olive oil
Seeds from one-half of a pomegranate
Balsamic vinegar to drizzle
Sea salt and pepper to taste
Preheat oven to 400 degrees. In a heavy skillet, cook bacon until crisp and let drain on paper towels. Trim sprouts from the stalk and cut each one in half, top to stem. In a large bowl, toss sprouts with 1/4 cup olive oil and garlic (a good quality garlic olive oil or garlic sea salt works in a pinch if you want to skip mincing garlic). Add sea salt and pepper to taste, and more oil if needed to throughly coat. Toss again.
Place on a baking sheet face down and roast for 5 minutes. Meanwhile in the same bowl, toss leeks and chestnuts with 2 Tablespoons olive oil, salt and pepper and sprinkle over sprouts. Continue roasting until sprouts are soft and caramelized on the bottom. Top leaves will also brown and dry resembling parchment paper which adds to the texture and taste of the dish, although be careful not to over-roast or burn.
Remove from oven and toss with pomegranate seeds and crumbled bacon in the baking sheet to warm up all ingredients. Transfer to a serving dish or platter and drizzle with an aged balsamic vinegar (I love fig balsamic vinegar on the dish). Serve.