Go Back
+ servings
Caramelized Brussels Sprouts with Pancetta, Pomegranate, and Feta -- These Caramelized Brussels Sprouts 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! | wearenotmartha.com

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!
5 from 2 votes
Print Pin
Course: Side Dish
Cuisine: American
Keyword: Brussels Sprouts Recipes, Holiday Side Dishes, Thanksgiving Side Dishes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 6 servings
Author: Sues

Ingredients

  • 1 ½ lbs. brussels sprouts
  • 4 oz. diced pancetta
  • olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 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.
Pin this Recipe for Later!Mention @wearenotmartha and share a photo if you've made the recipe!