Pomegranate Balsamic Brussels Sprouts
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Cook time: 
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Serves: 4
Sweet, savory and tangy side dish perfect for any occasion.
  • 1 pound Brussels sprouts, trimmed and quartered
  • 2-3 tablespoons extra virgin olive oil
  • 4 ounces diced pancetta
  • 3 tablespoons pomegranate balsamic vinegar*
  • Seeds from 1 pomegranate
  • Salt and pepper to taste
  1. Heat oven to 375 degrees. Line a baking sheet with parchment paper. Toss Brussels sprouts with oil and place on baking sheet, season with salt and pepper. Roast 20-30 minutes until golden brown.
  2. While sprouts roast heat a large non-skillet over medium heat. Add pancetta and cook 3-4 minutes. Add pomegranate balsamic vinegar and cook 4-5 more minutes until slightly reduced.
  3. Add roasted sprouts and pomegranate seeds to a large bowl. Pour in pancetta vinegar mixture and toss to coat. Salt and pepper to taste; serve immediately.
  4. *substitute 1 tablespoon balsamic vinegar and 2 tablespoons pomegranate juice
Recipe by Thyme for Cocktails at http://thymeforcocktails.com/pomegranate-balsamic-brussels-sprouts/