Brussel Sprouts with Marbles "Bacon" Bits
Not enough attention is given to cutting Marbles into tiny “bacon-esque” bits. Not enough is spoken about the crust potential of such severely chopped meatage and the glorious crust-to-flesh ratio that occurs. And yes, not enough songs are sung if one adds Brussels sprouts, mint, pomegranate, and feta into this too-easy-to-be-real culinary act of madness. “Not enough” is also what your guests will be saying after you jeopardize your friendship by not serving nearly enough of this.

• 1 pounds/1/2 kg of Brussels sprouts, chopped in halves
• 1 tsp garlic powder
• 1/2 cup of pomegranate seeds
• 1/2 cup of feta-like cheese, crumbled over the dish
• 1/2 cup of caramelized pecans
• 1/4 of a Juicy Marbles loin, cut into bacon-sized bits
• 1 tsp of salt
• 1 tsp black pepper
• 1/4 cup of fresh mint, roughly chopped
• A dash of olive oil

1H / SERVES 4-8

For the Brussels sprouts:
Preheat the oven to 180c/360f. Prepare a medium-sized oven tray with a sheet of baking paper. Put the chopped Brussels sprouts in the tray and coat them evenly with garlic powder, oil, and salt. Cover the tray with tin foil and roast for about 30 minutes. After 20 minutes, remove the tin foil and continue to roast for 10-15 more minutes, until they are completely cooked and browned. Then, take the sprouts out of the oven. Transfer the Brussels sprouts onto a nice big serving tray.

For the bacon bits:
Chop your juicy marbled meat into tiny bacon-sized bits. Preheat a non-stick pan to low-medium heat. When the pan is hot, add some oil. When the oil is hot, add the Juicy marbles bit and salt them. Fry until the meat bits are completely toasted and crunchy.

Assembling the dish:
Add the meat, crumble the feta evenly, and sprinkle the pomegranate seeds, mint, caramelized pecans, and bacon bits over the Brussels sprouts in a beautiful, artistic way. Enjoy!!