Sautéed Brussels Sprouts with Pancetta and Pomegranate Molasses
Makes 4 Servings
Gone are the days of steamed sprouts smelling up the kitchen. Meet Brussels sprouts 2.0. Boiling and steaming is out, sautéing and roasting is in. Spending time in a hot skillet or oven transforms them into morsels of vegetal goodness. This version is topped with pancetta and toasty, slivered almonds instead of the more traditional bacon.
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
