Saturday, December 07, 2013

Roasted brussel sprouts with pancetta, pomegranate and feta

Since I first discovered how much better brussel sprouts can be than that mushiness you may have eaten as a kid, I've gone completely gaga for this vegetable. This latest incarnation is a tantalizing mix of creaminess and crispiness, saltiness and sweetness, juiciness and dryness. Because contrast is EVERYTHING in cooking. Plus put together, it's an absolute beauty in a bowl, especially around the holidays. This recipe is my own. 


To make, wash 2 lbs brussel sprouts and cut in half lengthwise. Toss with 2T olive oil, then spread on a baking sheet in a single layer. Roast at 350F for about 40-45 minutes or until browning, turning once. Gently toss with 1/4 cup maple syrup.

While brussel sprouts are roasting, dry-sauté 150g thinly-sliced pancetta in a frying pan for about 2 minutes per side, or until slightly crispy and browned. Roughly chop.

In a bowl, combine brussel sprouts, pancetta pieces, and 1/4 cup each of pomegranate seeds and crumbled feta (you could substitute goat cheese). Ideally, serve while brussel sprouts are still hot.


  1. I love brussel sprouts too, BUT they can't be cooked into a gross mush, they have to be just right. I like that you roasted them for this recipe, that's something I haven't tried yet so I'll have too. We use a recipe that calls for them to be sautéed in beer (an IPA if I remember correctly), it's good and something you'd probably like :)

  2. i do keep hearing about how great roasted brussel sprouts are, but i am still afraid to try them. i know i'm not very food adventuresome.


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