Pomegranate Pancetta Feta Brussels Sprouts
This roasted Brussels sprouts dish is anything but boring. Pancetta, feta and pomegranate create an irresistible mix of flavors and textures. It’s easy to make and perfect for impressing guests or elevating a simple dinner.
Servings: 6
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
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.
Add pomegranate just before serving: This keeps them bright and juicy.
Toast the walnuts first: It enhances their flavor and crunch.
Nutrition
Calories: 257kcal | Carbohydrates: 13g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 737mg | Potassium: 427mg | Fiber: 4g | Sugar: 6g | Vitamin A: 636IU | Vitamin C: 66mg | Calcium: 111mg | Iron: 2mg
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