Brussels sprouts with pomegranate and walnuts from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 210) by Bobby Flay

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Notes about this recipe

  • jflo70 on January 21, 2010

    Delicious! We fried some bacon and used the fat instead of canola oil to coat the Brussels, then added the bacon pieces back in at the end with the pomegranate and walnuts. One pomegranate was plenty.

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