Shaved Brussel Sprouts with Pomegranate

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  • 2 pound(s) Brussels sprouts washed and trimmed
  • 8 slice(s) peppered bacon diced
  • 1 cup(s) shallots thinly sliced
  • 1 orange juiced
  • 3 tablespoon(s) pomegranate molasses
  • 1 teaspoon(s) dijon mustard
  • 1 cup(s) pomegranate arils
  • Kosher salt and freshly ground pepper, to taste


  1. Thinly slice the cleaned Brussels sprouts with the slicing blade of a food processor (or find them already shaved in our Produce Markets).

  2. 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.

  3. 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.

  4. 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.

  5. - See more at:
November 2013

This recipe is a personal recipe added by lseichel and has not been tested or endorsed by MyRecipes.

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