2 pounds Brussels Sprouts
1 tsp Salt
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
1 Pomegranate, seeds of (approx. ½ cup)
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.
- 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.