Print

Pomegranate Pancetta Feta Brussels Sprouts Recipe

Pomegranate Pancetta Feta Brussels Sprouts Recipe
Print Recipe

★★★★★

4.7 from 3 reviews

A vibrant and flavorful side dish featuring roasted Brussels sprouts tossed with savory pancetta, sweet pomegranate seeds, tangy balsamic vinegar, and creamy feta cheese. This warm, colorful recipe offers a perfect balance of textures and flavors, ideal for elevating any meal.

Ingredients

Scale

Vegetables & Fruits

  • 1 lb Brussels sprouts, trimmed and halved
  • ½ cup pomegranate seeds
  • Fresh parsley, chopped (optional, for garnish)

Meat

  • 4 oz pancetta, diced

Dairy

  • ½ cup feta cheese, crumbled

Pantry & Seasonings

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the Brussels sprouts evenly and getting a nice caramelization.
  2. Prepare the Brussels Sprouts: Trim the ends off the Brussels sprouts and slice them in half to promote even roasting and quicker cooking.
  3. Toss with Olive Oil: In a large mixing bowl, coat the Brussels sprouts with olive oil, salt, and pepper thoroughly to enhance flavor and assist browning during roasting.
  4. Add Pancetta: Fold the diced pancetta into the Brussels sprouts, allowing its fat and flavor to infuse the sprouts as they roast.
  5. Spread on Baking Sheet: Evenly spread the Brussels sprouts and pancetta mixture on a baking sheet in a single layer to promote even cooking and crispiness.
  6. Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir halfway through cooking to brown the sprouts evenly and allow the pancetta to crisp up nicely.
  7. Combine with Pomegranate: Once roasted and removed from the oven, immediately toss in the pomegranate seeds and drizzle with balsamic vinegar to infuse brightness and a rich tang.
  8. Top with Feta: Gently fold the crumbled feta cheese into the warm Brussels sprouts, letting it soften slightly without melting completely.
  9. Garnish: Optionally sprinkle freshly chopped parsley over the dish for color contrast and a fresh herbal note.
  10. Serve Warm: Serve the dish warm to enjoy the blend of sweet, salty, tangy, and savory flavors melded together.

Notes

  • For a vegetarian version, omit pancetta and add toasted walnuts or pine nuts for crunch.
  • Ensure Brussels sprouts are halved evenly for uniform cooking.
  • Use fresh pomegranate seeds for the best texture and flavor; frozen seeds can be watery.
  • Adjust salt carefully, as pancetta and feta are both salty.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: Brussels sprouts recipe, roasted Brussels sprouts, pancetta Brussels sprouts, pomegranate Brussels sprouts, feta cheese side dish, healthy vegetable side, autumn side dish

Find it online: https://leofoster.com/pomegranate-pancetta-feta-brussels-sprouts-recipe/