Roasted Brussels Sprouts, Crispy Pancetta and Pomegranate Seeds Recipe
This recipe for Roasted Brussels Sprouts with Crispy Pancetta and Pomegranate Seeds makes a great holiday side dish. It's one of the best side dishes for chicken.
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 myfoodbook.com.au.
Cooking tools:
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 800g Brussels sprouts, trimmed
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, very thinly sliced
- 100g pancetta, rind removed and thinly sliced
- 1⁄4 cup pomegranate seeds
- 1⁄4 cup small mint leaves
- 1 tbs pomegranate molasses, to drizzle
- Sea salt
- cracked black pepper
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