There is no doubt this roasted Brussels sprout pomegranate pancetta feta casserole is something very special. It’s a heavenly bacon feta side dish. This easy Brussels sprout casserole makes a delicious Autumn or Thanksgiving side dish. So if you want to team Brussels sprouts with feta and more, read on to find out how to make it.
Along with the fresh Brussels sprouts you will need pancetta, vinegar, garlic, walnuts, feta, and pomegranate seeds. Some oil, mustard, salt, and pepper finishes it off nicely. Brussels sprouts range in size. The tiny ones will be good as they are while bigger ones should be halved. Wash them first and cut off the dry bit on the bottom.
Pancetta is actually the same cut of meat as American bacon, so you can sub that if you want. Salt pork, smoked ham, or prosciutto are also fine to use in pancetta’s place. I know it can hard to find sometimes.
The walnuts add crunch, the pomegranate seeds add sweetness and the feta adds a tangy, creamy taste. This is a side dish full of amazing contrasts. So definitely consider this roasted Brussels sprout pomegranate pancetta feta casserole for a tasty change.
How to Make this Easy Brussels Sprout Casserole
The first thing to do to bake this bacon feta side dish is fry the pancetta until cooked through. After that, you can go ahead and add in the vinegar, garlic and Brussels sprouts.
Add a pinch of salt and black pepper and cook for a few minutes. Now you can mix in the walnuts, mustard and olive oil. Finally bake these for 15 minutes in the oven and then add the pomegranate seeds and feta.
I like this Brussels sprouts with feta side dish with the pomegranate seeds but you can omit them. I like the touch of sweetness they offer but if you don’t like them or can’t find them at the store, just leave them out. It will still be a perfect Autumn or Thanksgiving side dish!
More Tweaks and Variations
Brussels sprouts with feta is a great combination which I adored since the first time I tried it. If you want to use a different cheese though, you can substitute goat’s cheese or fresh mozzarella. Shaved fresh parmesan also goes nicely with the sprouts, or even gruyere.
The chopped walnuts could also be subbed for pecans or even chopped mixed nuts. The main reason for this ingredient is to add crunch to the bacon feta side dish.
How to Serve this Brussels Sprout Pomegranate Pancetta Feta Casserole
You will find this roasted Brussels sprout pomegranate pancetta feta casserole goes with anything. Try it with turkey, ham, steak, chicken, or anything else. It’s a nice dish to bring to a potluck supper too.
There’s nothing special about plain boiled or steamed Brussels sprouts. In fact that’s why a lot of people don’t seem to like them. But these little green vegetables aren’t really that bad. Not if you know how to prepare them!
You can even make this dish ahead and keep it covered in the refrigerator. That way, you just have to bake it whenever you’re ready. It will probably need a few extra minutes in the oven if you’re cooking it from chilled.
How to Store this Autumn or Thanksgiving Side Dish
You can make this Brussels sprouts with feta recipe ahead if that’s convenient. If you’re making this for a special occasion you might well have plenty of other dishes to make too, so it’s great to have some make-ahead options.
Either prepare it ahead and then finish it in the oven or store leftovers. You have the choice of refrigerating or freezing the recipe. Roasted Brussels sprout pomegranate pancetta feta casserole should be covered with foil or plastic wrap and refrigerated. Then you can warm it back up in the oven or else just microwave it. It should keep for several days.
Another option would be to freeze the casserole. Thaw it overnight in the refrigerator then reheat it in a warm oven.
Why Brussels Sprouts are So Healthy
Not only is this Brussels sprouts with feta recipe delicious but it’s healthy too. You can expect plenty of vitamins and minerals from this roasted Brussels sprout pomegranate pancetta feta casserole.
Brussels sprouts are high in Vitamins A, C and K, along with folate and manganese. They are also loaded with antioxidants and fiber.
If you like this bacon feta side dish, you might also like Easy Baked Feta Pasta – Tik Tok Recipe, Shaved Brussels Sprout Slaw with Lemon Apple Cider Vinaigrette or Instant Pot Leftover Turkey Wild Rice Casserole.
Roasted Brussels Sprout Pomegranate Pancetta Feta Casserole Recipe
Roasted Brussels Sprout Pomegranate Pancetta Feta Casserole
- 1 Pound brussels sprouts halved
- 1/2 Cup pancetta
- 1/4 Cup balsamic vinegar
- 2 Cloves garlic minced
- 1/3 Cup walnuts chopped
- 1/2 Cup feta cheese
- 2 Tablespoon dijon mustard
- 2 Tablespoon olive oil
- 1/2 Cup pomegranate seeds
- 1 Teaspoon salt kosher flakes
- 1/2 Teaspoon black pepper
- Preheat the oven to 400 degrees F.
- Wash brussel sprouts, then cut in half.
- Heat a skillet over medium high heat. Add the pancetta and cook for 7 minutes. Once cooked, add in the balsamic vinegar, brussel sprouts, and garlic. Season with a pinch of salt and pepper and saute for 5 minutes.
- Remove from heat and add to a large mixing bowl. Add chopped walnuts, dijon mustard, olive oil, salt, and pepper and toss to coat. Pour into a casserole dish and place into the oven on the center rack. Cook for 15 minutes.
- Top with pomegranate seeds and feta.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
So if you are looking for a delicious and easy Autumn or Thanksgiving side dish, you have to try this wonderful roasted Brussels sprout pomegranate pancetta feta casserole. I’m sure it is something you will want to make again and again!