Menu

Pan seared Brussel Sprouts with Bacon and Fresh Pomegranate


Ingredients

1 lb. Brussels sprouts, cleaned and cut in half
2 cups pomegranate juice
1/2 cup sugar
1/2 cup thick bacon, diced small
3 tablespoons olive oil
1 pinch salt
Pomegranate seeds from 1/2 pomegranate


Method

Cut off the ends of the Brussels sprouts and pull off any yellow or damaged outer leaves. Cut in half lengthwise.

In a heavy skillet, heat the olive oil and add the Brussels sprouts. Pan sear on high heat for 3 minutes to caramelize, then add the bacon and cook for another 3 to 4 minutes.

In a small saucepan, bring pomegranate juice to a boil. Turn down to a simmer and whisk in sugar and a pinch of salt; be sure to keep whisking till sugar is fully dissolved. Continue to simmer until liquid is reduced by 3/4. You are looking for a nice body to the remaining gastrique. The finished sauce should be thick enough to coat the back of a spoon.

To serve, add the Brussels sprouts to a serving bowl, add pomegranate seeds and drizzle gastrique on top.

You must be of legal drinking
age in your country to enter this site.
Please enter your date of birth below
and press "Enter".

Are you years or older?

OR

Verify age via Facebook

We support the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org

We will not share your information or post to your Facebook wall without your permission.

Please enjoy our wines responsibly. © Robert Mondavi Wines, Oakville, CA

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.