Brussels Sprouts with Bacon & Pomegranate Recipe | D’Artagnan

Name: 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

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Brussels Sprouts with Bacon & Pomegranate Recipe | D’Artagnan

Ingredients

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1 package Hickory Smoked Bacon, cut into ½-inch strips1 medium shallot, finely chopped2 pounds Brussels sprouts, trimmed and halved¼ cup water1 teaspoon fresh thyme leaves, choppedFat pinch of crushed red pepper flakes (optional)Kosher salt & freshly ground black pepper¾ cup fresh pomegranate arilsPomegranate molasses

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Instructions

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Step 1

Recipes Bacon

Step 2

In a large sauté pan over medium heat cook bacon until crisp; remove with a slotted spoon and drain on paper towels. Set aside.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 Brussels sprouts are tender and water has evaporated, about 3 minutes. Remove pan from heat, add reserved bacon and pomegranate arils, gently tossing to combine.Plate Brussels sprouts on a warmed platter and drizzle with pomegranate molasses. Serve.