Roasted Brussels Sprouts, Crispy Pancetta and Pomegranate Seeds
Prep:  10 mins
Cook:  25 mins
Serves:  4
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Average: 3.8 (12 votes)
Difficulty:
Cuisine:
Saved:
Fusion
93
Recipe by: Lilydale
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.
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