Pomegranate-Glazed Brussels Sprouts with Toasted Pecans

1 c. pomegranate juice
1/4 c. balsamic vinegar
1 t. honey
1 T. canola oil
1 small onion, diced
1 lb. Brussels sprouts, trimmed and quartered
Salt and pepper
1/4 c. chopped pecans

In a small pot, simmer the pomegranate juice and balsamic vinegar until it has reduced to 1/4 c. Remove from heat and stir in the honey.

In a large saute pan over medium heat, warm the oil until it shimmers. Add the onion and cook until it begins to become translucent, about 2 minutes. Add the sprouts and cook, stirring often, until they begin to soften and can be pierced with a fork, about 5 minutes.

In a small dry skillet, toast the pecans until they being to turn golden and smell nutty, about 2 minutes. Remove from heat.

Pour the pomegranate reduction over the cooked sprouts and toss to coat. Season with salt and pepper to taste and top with the toasted pecans.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 41.