- 4 ounces bacon, chopped into 1/2-inch squares
- 2 pounds Brussels sprouts, halved lengthwise
- 1 bunch radishes, stemmed & halved lengthwise
- kosher salt, to taste
- freshly ground black pepper, to taste
- ¼ cup pitted dates, chopped
- 1 cup chicken stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- garnish: pomegranate seeds (optional)
- Place bacon in a large cast-iron skillet and bring up to medium-high heat. Cook until it starts to get crispy, stirring occasionally, about 10 minutes. Transfer the bacon to a bowl and increase the heat to high.
- Add the Brussels sprouts and radishes to the pan cut-side down and sear, without shaking the pan, until well-charred – about 5 minutes. Reduce the heat to medium, then shake the pan to move the sprouts and radishes around.
- Add the dates and cooked bacon, and toss well. Gradually add the stock to the pan, stirring for a couple minutes, then add the vinegar and maple syrup.
- When the sauce is thick enough to coat everything, and the sprouts are tender on the outside but still have a bite inside, remove from heat. Transfer to serving platter and eat!