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Brussels Sprouts with Pomegranate and Pancetta

Stashed in: Thanksgiving

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"The pancetta adds a nice salty element, which makes the whole dish even better, while the touch of pomegranate seeds makes the dish a little sweet. The Brussels sprouts are cooked in a sauce that’s a mix of pancetta renderings, red wine vinegar, mustard seeds and butter. It makes a simple flavoring. While I love everything about this dish, flavor-wise, my favorite part is its efficiency. No multiple pans and absolutely no fuss! I know during the holidays, pans and stove space is key so this is as easy as can be."

"Sweet and Salty Brussel Sprouts"

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