Sautéed Brussels Sprouts with Pancetta and Pomegranate Molasses | Wolf Gourmet

Ingredients

• 1 tablespoon olive oil
• 1 ounce diced pancetta
• 2 cloves garlic thinly sliced
• 1 pound Brussels sprouts with stems removed halved
• 1/2 cup white wine
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup toasted slivered almonds
• 1 teaspoon fresh thyme leaves
• Pomegranate molasses to taste