Ingredients

• 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)

Instructions

1. 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.
2. 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.
3. 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.
4. 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!