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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
- 1 1/2 lbs. brussels sprouts
- 4 oz. diced pancetta
- olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup pomegranate arils
- 2 Tbsp chopped toasted pistachios
- 3 Tbsp crumbled feta
- 2 Tbsp honey
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.