Caramelized Brussels Sprouts with Pancetta, Pomegranate, and Feta
These Caramelized Brussels Sprouts with Pancetta, Pomegranate, and Feta make for the most festive holiday side dish... But they're also a simple-to-make vegetable side that can be enjoyed all winter long!
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Makes: 6 servings
Ingredients
- 1 ½ lbs. brussels sprouts
- 4 oz. diced pancetta
- olive oil
- ½ tsp salt
- ½ tsp pepper
- ⅓ cup pomegranate arils
- 2 Tbsp chopped toasted pistachios
- 3 Tbsp crumbled feta
- 2 Tbsp honey
Instructions
- In a large pot of salted boiling water, cook brussels sprouts for 4 minutes, until they're tender but still crispy. Plunge sprouts in a bowl of ice water to stop cooking. Drain and pat them dry.
- Trim ends of brussels sprouts off (don't cut too far up for the leaves will fall off) and then cut in half lengthwise.
- In a large skillet (I like to use cast iron) over medium heat, add pancetta. Cook until it's crispy and then remove to a paper towel-lined plate.
- Turn heat under skillet to medium-high. There should be a thin layer of oil from the pancetta in the pan, but you can add more if necessary. Place half the brussels sprouts cut-side down into the skillet and sprinkle with half the salt and half the pepper. Let cook for 4-5 minutes until turning golden. Turn over and let cook for another 3 minutes. Move brussels sprouts to separate plate or bowl and repeat with second half of brussels sprouts and remaining salt and pepper, adding more oil to the skillet as necessary.
- Arrange caramelized brussels sprouts on a large platter or in a bowl. Top with pomegranate arils, chopped toasted pistachios, and crumbled feta cheese. Drizzle a little olive oil and honey over the top.
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