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If you’re looking to elevate your side dish game, these pomegranate pancetta feta Brussels sprouts check all the boxes. Roasted until golden and tender, Brussels sprouts are tossed with crisp pancetta, tangy Dijon, crunchy walnuts, and a splash of balsamic. Finished with juicy pomegranate seeds and creamy feta, every bite is a contrast of texture and flavor. Whether you serve this for a holiday meal or a cozy weeknight dinner, this colorful casserole brings something special to the table.
Pomegranate pancetta feta Brussels sprouts combine salty, sweet and savory in one easy dish. This is a flavorful, festive side that’s simple and satisfying.
If you love sprouts, maybe you’ll like Brussels sprouts with bacon or how about shaved Brussels sprouts slaw or Brussels sprouts chicken rice casserole?
Why You’ll Love It
Flavor-packed: Sweet, salty, tangy, and savory in every bite.
Texture contrast: Crispy pancetta, tender sprouts and crunchy walnuts.
Festive and colorful: Perfect for holidays or dinner parties.
Quick and easy: Comes together fast with minimal prep.
Pomegranate and Pancetta Brussels Sprouts Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Brussels sprouts: Halved and roasted for a caramelized, nutty base. Brussels sprouts are high in Vitamins A, C and K, along with folate and manganese. They’re also loaded with antioxidants and fiber.
Pancetta: Adds salty, crispy bites throughout the dish.
Balsamic vinegar: Brings tangy depth and balances the richness.
Garlic: Adds a savory, aromatic base flavor.
Walnuts: Provide crunch and a mild, toasty flavor.
Feta cheese: Creamy and tangy, it contrasts beautifully with the sweet elements.
Dijon mustard: Adds sharpness and helps bind the vinaigrette.
Olive oil: Helps coat and roast the sprouts evenly.
Pomegranate seeds: Juicy bursts of sweetness and a bright finish.
How to Make this Easy Brussels Sprout Casserole
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the pancetta: Crisp pancetta in a skillet until golden.
Add the sprouts: Stir in balsamic, sprouts and garlic. Sauté until just tender.
Mix the base: Combine with walnuts, Dijon and olive oil in a mixing bowl.
Roast the casserole: Transfer to a casserole dish and bake until browned.
Finish the dish: Top with pomegranate seeds and crumbled feta before serving.
Substitutions and Variations
Use bacon instead of pancetta: Regular bacon works well and adds similar flavor.
Try goat cheese: Swap feta for a softer, tangier cheese if preferred.
Make it vegetarian: Omit the pancetta and add extra nuts or a handful of caramelized onions.
Serving Suggestions
With poultry: Pair this side dish with slow cooker turkey breast or roasted chicken. It’s a nice dish to bring to a potluck supper too.
With meat: Try it with glazed ham or reverse seared New York steak, perhaps adding some garlic mashed potatoes to the plate too.
How to Store Pomegranate Pancetta Feta Brussels Sprouts
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in the oven or microwave.
Top Tips
Roast uncovered: This ensures crispy edges on the sprouts.
Add pomegranate just before serving: This keeps them bright and juicy.
Toast the walnuts first: It enhances their flavor and crunch.
Pomegranate Pancetta Brussels Sprouts with Feta FAQs
Fresh works best for roasting. Frozen sprouts may become too soft and watery.
You can prep all components in advance, but roast and assemble right before serving.
Maple syrup will add sweetness, but it won’t bring the same tang. Use it with a splash of vinegar if substituting.
Roasted Brussels Sprout Pomegranate Pancetta Feta Casserole Recipe
Pomegranate Pancetta Feta Brussels Sprouts
Ingredients
- 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 Tablespoons Dijon mustard
- 2 Tablespoons olive oil
- 1/2 Cup pomegranate seeds
- 1 Teaspoon salt, kosher flakes
- 1/2 Teaspoon black pepper
- nonstick cooking spray, for greasing
Instructions
- Preheat the oven to 400 degrees F.
- Wash Brussels 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, Brussels sprouts and garlic. Season with a pinch of salt and pepper and sauté 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 the mixture into a greased casserole dish and place into the oven on the center rack. Cook for 15 minutes.
- Top with pomegranate seeds and feta cheese.
Notes
Add pomegranate just before serving: This keeps them bright and juicy.
Toast the walnuts first: It enhances their flavor and crunch.
Nutrition
Pomegranate pancetta feta Brussels sprouts bring together a colorful medley of textures and bold flavors that transform a humble vegetable into something special. The sweetness of pomegranate, the richness of pancetta and feta, and the crunch of toasted walnuts make this a memorable dish. It’s perfect for holiday spreads, Sunday dinners or any meal that could use a little extra flair. This Autumn or Thanksgiving side dish recipe proves that Brussels sprouts deserve a place at the center of the table.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This is my new favorite salad. Period.
So pretty and colorful, and it tastes so good
Oh my this is just the perfect fall dish, with pomegranates in season.
this dish looks incredible! Great for upcoming holiday seasons!
Always looking for another way to enjoy brussel sprouts love this recipe.
Roasted brussel sprouts are quite possibly my favorite side dish ever. Can’t wait to try this.
Oo this sounds delicious! I love pomegranates and Brussel sprouts but I never thought of putting them together!
Saving this for Thanksgiving. Looks so good!