Roasted Brussels Sprouts with Pancetta and Pomegranate Recipe

Roasted Brussels Sprouts with Pancetta and Pomegranate

Serves 4

Roasting is one of the “it” methods for cooking Brussels sprouts. Sweet and tangy pomegranate molasses and rich, salty pancetta offset the veggie’s bitter notes as it caramelizes in the oven.


  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons extra virgin olive oil
  • 3 ounces pancetta or bacon, cut crosswise into 1/3-inch lardons
  • 3 tablespoons light brown sugar
  • 2 tablespoons pomegranate molasses
  • Kosher salt, to taste
  • Pepper, to taste
  • 1/2 cup fresh pomegranate arils


  1. Preheat oven to 400°F. Place Brussels sprouts in a large, heat-proof bowl and set aside.
  2. Heat oil in a small skillet over medium heat. Add pancetta, stirring occasionally, and cook until golden brown and crisp. Transfer pancetta to a paper towel-lined plate. Reserve fat in skillet.
  3. To the warm fat, add sugar and pomegranate molasses. Whisk to combine. Pour mixture over Brussels sprouts and toss well to coat.
  4. Spread Brussels sprouts in an even layer on a large, rimmed baking sheet. Season with salt and pepper, to taste. Roast 12 to 15 minutes, stirring halfway through, until Brussels sprouts are tender.
  5. Transfer Brussels sprouts to serving platter and garnish with reserved pancetta and pomegranate arils.


Amount Per Serving (based on 4 servings)
Calories: 320
Fat: 16 g
Saturated Fat: 3.5 g
Cholesterol: 0 mg
Sodium: 400 mg
Carbohydrates: 32 g
Fiber: 7 g
Sugar: 19 g
Protein: 15 g
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