Preparing the Brussel Sprouts for Cooking

Begin by washing your sprouts with cool water. With a sharp knife, trim off the end of each sprout and peel off the outer leaves, especially any that are loose or yellowing. Cut each of the brussels sprout in half from top to bottom.

Preparing the Brussels Sprouts for Cooking

Cut the four slices of thick-sliced bacon into 1″ pieces. Put the pieces into a 10″ skillet and cook them over medium heat until the pieces are crisp. Remove the pan from the heat, but leave the fat from the bacon in it.

Measure out 1/4 cup of pomegranate molasses and set out the pomegranate arils, salt and pepper, and shred the cheese if you wish to use it.

Pan-Searing the Brussels Sprouts

Heat the bacon grease in the pan over medium heat until it’s hot. Add the sprouts and turn as many of them as possible so that the cut side is facing down. Sprinkle them with salt.

Place a lid over the pan of sprouts and let them cook for 10-15 minutes, or until brussels sprouts have softened and the bottoms look seared and brown.

Remove the cooked sprouts from the heat and pour the pomegranate molasses over them while they’re still hot. Sprinkle them with the pomegranate arils, the bacon pieces, and pepper.

Sprinkle the shredded cheese over the top if you’re using it, then serve immediately.

Roasting the Brussels Sprouts

You can also roast the brussels sprouts in the oven if you prefer. 

Preheat the oven to 425° Fahrenheit and line a large baking sheet with parchment paper or silicone baking mats.

In a large bowl, toss the brussels sprouts in the warm bacon grease, then spread them out over the baking sheet. If possible, turn them so that the cut side is face down. 

Roast the sprouts for 20-25 minutes, or until the bottoms are browned and crispy. Pull them out of the oven and immediately drizzle the pomegranate molasses over them. Add the bacon pieces, pomegranate arils, freshly ground pepper, and shredded cheese if you’re using it.