Roasted Brussels Sprouts with Pomegranate Molasses
- 2 lbs Brussels sprouts, cleaned and cut in half
- 4 Slices Pancetta
- Kosher salt and ground black pepper, to taste
- 1 cup toasted walnuts
- 1/3 cup fresh pomegranate seeds
- 2 Tbsp pomegranate molasses
Preheat oven to 450 degrees F.
Preheat a large skillet over medium heat. Cook the pancetta until crispy. Remove pancetta
from the skillet and set aside to drain on paper towels, reserving the renderings from the
In a large mixing bowl, toss the brussels sprouts with the reserved pancetta renderings.
Spread evenly a sheet tray and sprinkle with salt and pepper to taste.
Roast for 15 minutes, until some of the outer leaves start to blacken around the edges. Bite
through one to test for tenderness and doneness.
In a large mixing bowl, toss the roasted Brussels sprouts with the toasted walnuts.
Place on a serving platter and drizzle with the pomegranate molasses, then sprinkle with
pomegranate seeds. Crumble the reserved pancetta and sprinkle over the top