|2 pounds||Brussels Sprouts|
|1 tsp||Freshly Ground Black Pepper|
|¼ pound||Salt Pork, cubed (or Bacon)|
|¼ cup||INFUSED Tuscan Herb Olive Oil|
|1 cup||Pecans, chopped|
|½ cup||INFUSED Mission Fig Dark Balsamic Vinegar|
|¼ cup||Parmesan Cheese, shredded|
Preheat oven to 400o.
Toss Brussels Sprouts with INFUSED Tuscan Herb Olive Oil. Season with salt and pepper and arrange on baking pan with cubed salt pork (Do not crowd). Bake 15 minutes.
Meanwhile, toast pecans in dry skillet on stovetop. Watch carefully to not burn.
Once the brussels sprouts are done, drizzle INFUSED Mission Fig Dark Balsamic Vinegar and pecans over brussels sprouts. Sprinkle pomegranate seeds and parmesan cheese over the top and bake for additional 10 minutes.