I found this recipe with polenta, which we don't care for, but with just a few tweats, the brussel sprouts are to die for on their own!

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Name: Pan Roasted Balsamic Brussel Sprouts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 1/2 pounds Fresh Brussel Sprouts halved; 2 tablespoons Pine nuts; 1/2 cup Balsamic Vinegar; 1/2 cup Pomegranate juice; 1 tablespoon Honey; 1/2 teaspoons Salt and pepper; Pomegranate Arils optional; Roasted Garlic Sage Oil Instructions below; 4 cups Olive oil; 3-4 heads Garlic; 1 large Bunch Fresh Sage; 2 sprigs Fresh Thyme; 1 teaspoon Crushed red pepper flakes

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INGREDIENTS

1 1/2 pounds Fresh Brussel Sprouts ; halved
2 tablespoons Pine nuts
1/2 cup Balsamic Vinegar
1/2 cup Pomegranate juice
1 tablespoon Honey
1/2 teaspoons Salt and pepper
Pomegranate Arils ; optional
Roasted Garlic Sage Oil ; Instructions below
4 cups Olive oil
3-4 heads Garlic
1 large Bunch Fresh Sage
2 sprigs Fresh Thyme
1 teaspoon Crushed red pepper flakes

INSTRUCTIONS

Preheat oven to 325. Slice the tops off garlic and put cut side down into baking pan. Pour the olive oil over the garlic. Add the sage, thyme and crushed red pepper. Cover really tight with foil and bake for 45 minutes. Pour oil through fine mesh strainer and store in glass jar with lid for up to one month. Save the roasted garlic for another recipe.

Put about 2 tablespoons of the seasoned olive oil in skillet over medium heat. Once hot, add the brussel sprouts. Stir occasionally until golden brown, about 8-10 minutes. Add pine nuts and cook 1 more minute. Season with salt and pepper. Reduce heat and SLOWLY add the balsamic vinegar, pomegranate juice and honey. Cook 2-3 more minutes. Add the arils and cook 1 more minute, Remove from heat.

Best served warm, right out the pan.

NOTES

Elevate ordinary brussel sprouts up several layers. A little work, but so worth it! Love all you guys.
Momma Dukes

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Pan Roasted Balsamic Brussel Sprouts

1 1/2 pounds Fresh Brussel Sprouts halved
2 tablespoons Pine nuts
1/2 cup Balsamic Vinegar
1/2 cup Pomegranate juice
1 tablespoon Honey
1/2 teaspoons Salt and pepper
 Pomegranate Arils optional
 Roasted Garlic Sage Oil Instructions below
4 cups Olive oil
3-4 heads Garlic
1 large Bunch Fresh Sage
2 sprigs Fresh Thyme
1 teaspoon Crushed red pepper flakes

Preheat oven to 325.  Slice the tops off garlic and put cut side down into baking pan.  Pour the olive oil over the garlic.  Add the sage, thyme and crushed red pepper.  Cover really tight with foil and bake for 45 minutes.  Pour oil through fine mesh strainer and store in glass jar with lid for up to one month.  Save the roasted garlic for another recipe.

Put about 2 tablespoons of the seasoned olive oil in skillet over medium heat.  Once hot, add the brussel sprouts.  Stir occasionally until golden brown, about 8-10 minutes.  Add pine nuts and cook 1 more minute.  Season with salt and pepper.  Reduce heat and SLOWLY add the balsamic vinegar, pomegranate juice and honey.  Cook 2-3 more minutes.  Add the arils and cook 1 more minute, Remove from heat.

Best served warm, right out the pan.

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 6 Servings

Calories: 418
Calories from Fat: 340 (81%)

Amt Per Serving		% DV

	Total Fat 37.8g	50 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 26.7g
	Polyunsanturated Fat 4.7g
Cholesterol 0mg		0 %
Sodium 60.8mg		2 %
Potassium 545.7mg		14 %
Total Carbohydrate 18.9g		6 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 14.1g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 418

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