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Roasted Brussels Sprouts, Crispy Pancetta and Pomegranate Seeds

Lilydale roasted Brussels sprouts, crispy pancetta and pomegranate seeds
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Recipe by: Lilydale
freerangechicken.com.au
Average: 3.8 (8 votes)
58 Collected
Difficulty
Easy
Category
Cuisine
Prep:  10 mins
Cook:  25 mins
Serves:  4
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.

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Roasted Brussels Sprouts, Crispy Pancetta and Pomegranate Seeds
Ingredients:
Method:
  1. 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
  2. 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
  3. 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.

Reviews for Roasted Brussels Sprouts, Crispy Pancetta and Pomegranate Seeds

3.75
Average: 3.8 (8 votes)