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Brussels Sprouts with Bacon & Pomegranate

D'Artagnan | Yield: Serves 6
Brussels sprouts are a polarizing vegetable but this easy recipe can make a convert out of most brassica haters. Sautéed in bacon fat and brightened up with tart pomegranate arils these little sprouts are balanced and versatile. A drizzle of sweet pomegranate molasses and a generous helping of crumbled bacon put this dish over the top.
New Brussels Sprouts with Bacon & Pomegranate Recipe | D’Artagnan

Ingredients

  • 1 package Hickory Smoked Bacon, cut into ½-inch strips 
  • 1 medium shallot, finely chopped
  • 2 pounds Brussels sprouts, trimmed and halved
  • ¼ cup water
  • 1 teaspoon fresh thyme leaves, chopped
  • Fat pinch of crushed red pepper flakes (optional)
  • Kosher salt & freshly ground black pepper
  • ¾ cup fresh pomegranate arils
  • Pomegranate molasses

Preparation

  1. In a large sauté pan over medium heat cook bacon until crisp; remove with a slotted spoon and drain on paper towels. Set aside.
  2. Raise heat to medium-high. Add shallot and Brussels sprouts to the pan, tossing to coat in the bacon fat; add thyme and red pepper flakes (if using) and season to taste with salt and pepper. Cook without disturbing until Brussels sprouts start to caramelize, about 5-7 minutes. Toss and continue to caramelize about 3-5 minutes more. Add water and continue to cook until Brussel sprouts are tender and water has evaporated, about 3 minutes. Remove pan from heat, add reserved bacon and pomegranate arils, gently tossing to combine.
  3. Plate Brussels sprouts on a warmed platter and drizzle with pomegranate molasses. Serve.