Preparation Method
- In a large sauté pan over medium-high, heat the olive oil. When shimmering, add the pancetta and cook for 1 minute.
- Add garlic and cook just until lightly browned. Take care not to cook too long or garlic may burn.
- Remove pancetta and garlic to a small bowl. Set aside. Reduce heat to medium and add Brussels sprouts, wine, salt and black pepper. Cover the pan.
- Cook until the Brussels sprouts are crisp tender, about 5 minutes. Remove the lid and increase the heat to medium-high. When the liquid has evaporated, add almonds and thyme. Toss the Brussels sprouts in the pan until lightly browned, about 2 minutes.
- Sprinkle with reserved pancetta and garlic. Drizzle with pomegranate molasses and serve while warm
