Pan Roasted Brussels Sprouts with Pomegranate Seeds
This yummy winter and holiday side dish features pan roasted brussels sprouts, crispy bacon, and sweet pomegranate seeds. Great for Thanksgiving and Christmas or as an easy, weeknight side.
Servings 4 servings
Calories 150kcal
Ingredients
- 2 slices thick-cut bacon
- 1 1/2 lbs Brussels sprouts trimmed and cut in half
- 1/2 tsp kosher salt
- 1/2 cup pomegranate juice
- 1/4 - 1/2 cup pomegranate seeds
Instructions
- In a large heavy-duty skillet, preferably cast iron, cook the bacon until crispy over medium low heat. Transfer the bacon to a plate.
- Leave 2 tbsp of the bacon fat in the skillet. Add the trimmed and halved Brussels sprouts and salt. Cook, stirring occasionally, the the sprouts are well browned all over and just tender, about 10-12 minutes. Add more bacon fat back to the skillet if needed. Add the pomegranate juice, bring it to a boil, and cook down the juice until it's reduced to a glaze, 30 seconds.
- Transfer the sprouts to a serving bowl. Stir in the pomegranate seeds and crumble the bacon over the top.
Notes
Use pancetta in place of the bacon if you wish.
Make sure all your sprouts get a little time face down in the skillet on their cut ends. That will let them get a good sear.
Adjust your cooktop temperature until you have the sprouts browning nicely, but not burning. You have 10 minutes to go, so too high a temperature will not be good.
I love my Lodge cast iron skillet for pan roasting. It holds onto the heat and keeps things browning nicely. If you are not using cast iron, you may need to increase the heat when adding the pomegranate juice so that it comes quickly to a hard boil and cook down.
A pomegranate holds about 1 cup of seeds.
Nutrition
Calories: 150kcal