- 2 pounds Brussels sprouts, washed and trimmed
- 8 slices peppered bacon, diced
- 1 cup thinly sliced shallots
- Juice of 1 orange (about 1/4 cup)
- 3 tablespoons pomegranate molasses
- 1 teaspoon Dijon mustard
- 1 cup pomegranate arils (seeds)
- Kosher salt and freshly ground pepper, to taste
Thinly slice the cleaned Brussels sprouts with the slicing blade of a food processor (or find them already shaved in our Produce Markets).
Cook bacon in a large skillet until crisp. Remove from pan with a slotted spoon and set aside, leaving all the fat in the pan. Add shallot to the pan and cook in the bacon fat over medium heat for about 2 minutes, or until just starting to brown. Add a little oil to the pan if it’s dry.
Add the Brussels sprouts. Cook, stirring occasionally, for 8-10 minutes. Sprouts should be tender but crisp. In a bowl, whisk together the orange juice, pomegranate molasses and Dijon mustard. Add to pan along with the chopped bacon. Stir gently to distribute sauce evenly. Cook another 3-5 minutes to heat through. Season to taste with salt and pepper.
Remove from heat and stir in 1/2 cup pomegranate arils. Transfer to a serving platter and garnish the top with the remaining 1/2 cup arils.