- 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
| - 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
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