Caramelized Brussels Sprouts with Pancetta, Pomegranate, & Feta
Caramelized Brussels Sprouts with Pancetta, Pomegranate, & Feta are the most festive holiday side dish perfect for Thanksgiving or Christmas!
Makes: 6 servings Prep Time: 10 mins Cook Time: 20 mins
– Brussels sprouts – Diced pancetta – Olive oil – Salt – Pepper – Pomegranate arils – Pistachios – Feta – Honey
In a large pot of salted boiling water, cook brussels sprouts for 4 mins, until tender but crispy. Plunge sprouts in a bowl of ice water Drain and pat them dry.
Trim ends of brussels sprouts off (don't cut too far up for the leaves will fall off) & then cut in half lengthwise.
In a large skillet over medium heat, add pancetta. Cook until it's crispy & then remove to paper towel-lined plate.
Turn heat to medium-high. Place 1/2 the brussels sprouts cut-side down into the skillet and sprinkle with 1/2 the salt and 1/2 the pepper. –
Let cook for 4-5 mins until golden. Turn & cook for 3 mins. Move brussels sprouts to separate plate or bowl & repeat with second 1/2 of brussels sprouts.
Arrange sprouts on a large platter. Top with pomegranate arils, chopped toasted pistachios, & crumbled feta cheese. Drizzle a little olive oil and honey over the top.
These caramelized brussels sprouts are the perfect Thanksgiving or Christmas side dish, but are delicious all fall and winter long!