Pomegranate Port Brussels Sprouts
1/2 cup Port wine
2 Tbsp Olive oil
2 Tbsp Canola oil
1/2 jar Just Jan’s Pomegranate Spread
1/2 small to medium shallot, thinly sliced
1 Tbsp Dijon mustard
1 tsp Rosemary
Salt & Pepper to taste
6 slices bacon cooked
1 lb Brussels sprouts
Preheat oven to 425º
Cook 6 slices of bacon and set aside.
Wash Brussels sprouts and place in a large pot, cover sprouts with water and bring to a boil, blanching the sprouts approximately 3 minutes or until the sprouts turn bright green. Have a collander ready in the sink for draining and a bowl of ice water big enough to hold the collander. Once you’ve drained the blanched sprouts, place them in the ice bath to stop the cooking then drain and dry the Brussel sprouts. Cut Brussel sprouts in half and set aside.
Cut shallot into thin slices, set aside.
In a large mixing bowl combine Port wine, pomegranate spread, and Dijon mustard. Stir until incorporated. Put shallots and brussel sprouts into the bowl and mix until covered with dressing. Toss in the rosemary and salt & pepper to taste.
Pour the sprout mixture in a baking sheet lined with parchment paper & bake for 30 minutes or until Brussel sprouts turn golden brown.
Crumble and sprinkle bacon over the top and serve.
For a more festive appearance you can garnish with pomegranate arils.