Brussels Sprouts with Pomegranate and Pancetta | Side Dish… | PBS Food
Brighten up your Brussels sprouts recipe by adding pancetta and pomegranate for a salty and sweet flavor to this side dish from PBS Food.
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 dipsy.pbs.org.
Ingredients
- Sunflower oil (or another clean-flavored oil like grape seed oil)
- ¼ pound pancetta, sliced into ¼-inch pieces
- ¼ cup red wine vinegar
- ¾ teaspoon mustard seeds
- 1 tablespoon unsalted butter
- ¾ pound Brussels sprouts, outer leaves removed and halved
- 3 tablespoons pomegranate seeds
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