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Brussels Sprouts with Warm Bacon Pomegranate Dressing

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To get rid of the smell of seafood or garlic, you can rub your hands with lemon juice or the steel on your kitchen faucet.

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Brussels Sprouts with Warm Bacon Pomegranate Dressing

Servings: 8

Toss thinly sliced Brussels sprouts in a smoky bacon and pomegranate juice dressing for a side dish that’s perfect for entertaining. The pomegranate seed and the surrounding pulp is known as an aril. Fresh arils can be found already removed from the pomeg

Ingredients

  12 slices bacon

  1 Tbs flour

  3/4 cup Kitchen Basics® Original Beef Stock

  1/4 cup pomegranate juice

  2 tsp sugar

  1 tsp Dijon mustard

  1 tsp McCormick Gourmet™ Organic Thyme

  1/2 tsp McCormick Gourmet™ Organic Garlic Powder

  1 lb Brussels sprouts, trimmed, halved lengthwise and thinly sliced

  1/4 cup pomegranate seeds

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Directions

1. Cook bacon in large skillet on medium heat until crisp. Drain bacon on paper towels. Set aside.

2. Remove all but 3 tablespoons drippings from skillet. Add flour; stir with wire whisk until well blended. Add stock, pomegranate juice, sugar, mustard, thyme and garlic powder; cook and stir 2 minutes or until bubbly. Remove from heat.

3. Crumble bacon. Add to skillet along with Brussels sprouts and pomegranate seeds; toss to coat well.