I love Brussels sprouts, but I was getting a little bored with the usual preparations.  Here’s the alternative.

Brussels Sprouts

1/2 pound bacon

1 pound brussels sprouts

2 large shallots

2 tablespoons olive oil

4 tablespoons maple syrup

salt and pepper

1 pomegranate (optional)

1. In a large saute pan, cook the bacon until crispy, remove to a cutting board (don’t drain) and dice.
2. Pour off the bacon fat and wipe out the pan with a paper towel, but don’t wash.
3. Cut off the stem end of the brussels sprouts and place any loose leaves into a large mixing bowl.
4. Slice the brussels sprouts thin with a knife or with mandolin, peel shallots and slice into the thinnest rings possible and add both to the bowl.
5. Drizzle olive oil and maple syrup into the bowl and toss everything to coat evenly.
6. Return pan to  high heat until almost smoking.
7. Working in small batches, fry sprouts, seasoning with salt and pepper.
8. Plate sprouts in a mound and sprinkle with pomegranate seeds.