Sometimes the best recipes come from cleaning out the fridge. This unlikely combination came from one of those days but is now in the regular rotation. This dish is well suited to the seasonal transition into fall as brussel sprouts are considered warming and the vinegar and pomegranate are slightly sour (the TCM flavor of fall).

Ingredients:

1 lb brussel sprouts, trimmed and quartered
1 pomegranate - seeded
2 gloves garlic minced
Olive oil
Balsamic Vinegar
Optional: 1/4 cup goat feta, 1/4 cup diced bacon, cooked

Directions: In a skillet warm oil and brown the minced garlic. Add brussel sprouts and sautéed until softened. Drizzle with balsamic and sautéed until slightly carmelized. Remove from heat and toss with pomegranate, goat feta and bacon if using. Can be served warm or cooled.