Brussels Sprouts with Bacon Onion Jam

8 oz thick cut smoked bacon, sliced

2 large yellow onions, julienne

Kosher salt and freshly ground black pepper, to taste

2 T honey

1/4 c apple cider vinegar

1 1/2 lb. Brussels sprouts, halved

2 T olive oil

Kosher salt and black pepper, to taste

1/2 c pomegranate seeds or chopped dried cherries

To make the bacon jam, add the bacon to a medium saucepan. Place over medium heat and cook, stirring often with a wooden spoon, until the fat is rendered and bacon is golden brown, about 7 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Increase the heat to medium high. Add the onions and cook, stirring often, until the onions are cooked down and lightly golden brown, about 10 minutes. Season with a good pinch of salt and a crack or two of black pepper. Reduce the heat to medium low and stir in the honey, apple cider vinegar and bacon. Continue to cook, stirring often until the onions are deeply browned and the consistency is jammy, about 10 minutes more. Add a splash of water if the pan gets too dry but the onions are not quite caramelized. Stir in the bacon, taste and adjust the seasoning as needed.

Preheat the oven to 425°F.

Add salt and olive oil to the Brussels sprouts and combine.  Turn the Brussels sprouts cut side down in the pan and roast 

Almond Croissant Baked Oatmeal

1 medium ripe banana

2 c almond milk (unsweet)

1/4 c maple syrup

1 T brown sugar

1 t vanilla extract

1/4 t almond extract

2 1/2 c old-fashioned rolled oats

1/2 t baking powder

1/4 t salt

Almond topping

1/3 c almond butter

1/2 t almond extract

2 T maple syrup

1/3 c sliced almonds

Powdered sugar, for dusting

Preheat over to 350.  Grease 8 x 8 baking dish or line with parchment paper.

In a large bowl, mash banana until smooth (a few small lumps remaining is ok).  Whisk in milk, maple syrup, vanilla and almond extract.  Add oats, brown sugar, baking powder and salt.  Fold to combine and pour mixture into baking dish.

To make topping, warm almond butter in the microwave and whisk together with almond extract and maple syrup.  Drizzle over oats.  Sprinkle sliced almonds on top and bake for 30 minutes until top is golden brown and oatmeal is fully set.  Let cool for 5 minutes before serving.  Sprinkle with powdered sugar.