Name: Roasted Brussels Sprouts, Crispy Pancetta and Pomegranate Seeds
Prep time: 10 min
Cook time: 25 min
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

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

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

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.

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.

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.

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

Feedback and Reviews

Follow Lilydale for more recipes

See the entire Lilydale recipe collection

Tips & Hints:

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

More Sides Recipes

Follow Lilydale for more recipes

See the entire Lilydale recipe collection

Tips & Hints: