1 Tbsp. Medium or Robust Extra Virgin Olive Oil
1 lb. Brussels sprouts, halved lengthwise unless smaller than a walnut
½ c. low sodium chicken broth
½ c. water
2 Tbsp. Pomegranate Balsamic
salt and pepper
In a large skillet over medium high heat, heat the olive oil. Add the sprouts and stir occasionally until they are lightly caramelized - about 5 minutes. Add the broth and ½ cup of water. Bring the liquid to a simmer, stirring occasionally until the sprouts are almost tender when pierced with the tip of a knife - about 10- 12 minutes.
If there is liquid remaining, turn the heat up to high and cook until the liquid evaporates and the sprouts are sizzling. Remove the skillet from the heat and add the balsamic vinegar and the pomegranate arils. Stir to combine. Taste and season with salt and pepper. Transfer the sprouts to a heated serving dish and serve.