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.
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 and cracked black pepper
Method
Preheat oven to 200°C (350°F). Place the Brussels sprouts, oil on a lightly greased baking tray. Season with sea salt and cracked black pepper
Roast for 15 minutes. Add the garlic and pancetta and toss to combine. Roast for a further 5-10 minutes, or until the Brussels sprouts are golden and pancetta is crispy
Serve the Brussels sprouts topped with mint, pomegranate seeds. Serve drizzled with pomegranate molasses and cracked black pepper
Tips & Hints
This recipe is perfect as a side to a Lilydale roast chicken.
