Brussels Sprouts with Pomegranate and Pancetta
Geege Schuman stashed this in Yum
Stashed in: Thanksgiving
"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"