Brussels sprouts

Brussels sprouts have become an American staple, earning a place in the pantheon of Thanksgiving side dishes that get reimagined in food magazines and on blogs every year as November rolls around. The densely packed bundles of leaves absorb bold flavors, especially when roasting or pan-searing mellows their cabbagelike aroma into a rich sweetness. In my version, the dark, fruity flavor and acidity of the pomegranate seeds cut through the rich fattiness of the bacon.