Sautéed Brussels Sprouts with Pancetta and Pomegranate Molasses
Meet Brussels sprouts 2.0. Boiling and steaming is out, sautéing and roasting is in.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wolfgourmet.com.
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
More Like This
Roasted Brussels Sprouts With Pancetta And Pomegranate
metropolitan-market.com
Brussels Sprouts with Pancetta & Pomegranate - edible Southeastern Massachusetts
ediblesema.com
Brussels Sprouts with Pomegranate and Pancetta | Side Dish… | PBS Food
dipsy.pbs.org
Roasted Brussels Sprouts with Pancetta Vinaigrette | Savory
savoryonline.com
Sauteed Brussels Sprouts with Pancetta Recipe
saymmm.com
Skillet-Roasted Brussels Sprouts with Pomegranate and Pistachios
americastestkitchen.com
Pan-fried Brussels sprouts with pomegranate
ohmydish.com
Roasted Brussels Sprouts with Pancetta
foodwhirl.com