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Bedazzled Roasted Brussels Sprouts with Pancetta

Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
Servings 8 people

Ingredients
  

  • INGREDIENTS
  • 2 lbs Brussels sprouts trimmed and halved (quartered if large)
  • 4 oz pancetta visible fat discarded and pancetta minced
  • 3 garlic cloves minced
  • 1/2 cup olive oil
  • 1 tsp Salt & pepper Each
  • 1/4 cup pomegranate seeds

Instructions
 

  • Preheat oven to 450°F.
  • Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste on a large cookie tray - you may need to use two trays.
  • Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Transfer to a serving bowl and garnish with the pomegranate seeds.