12835 Preston Road, #302, Dallas, Texas 75230                   Store Hours:   Mon-Fri: 11am-6pm;       Sat: 10am-5pm;     Sun: 11am - 5pm 

 

Fig Marinated Brussels Sprouts

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

 

  1. Preheat oven to 400o.
  2. 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.
  3. Meanwhile, toast pecans in dry skillet on stovetop. Watch carefully to not burn.
  4. 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.

 




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