Roasted Brussels Sprout Pomegranate Pancetta Feta Casserole
This roasted Brussels sprout pomegranate pancetta feta casserole is special. It’s a heavenly bacon feta side dish. This easy Brussels sprout casserole makes a tasty Autumn or Thanksgiving side dish. If you want Brussels sprouts with feta and more, read on.
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 Tablespoon dijon mustard
- 2 Tablespoon olive oil
- 1/2 Cup pomegranate seeds
- 1 Teaspoon salt kosher flakes
- 1/2 Teaspoon black pepper
Instructions
- 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.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
