Roasted Brussels Sprouts with Maple Syrup, Pancetta, and Pomegranate

Alicia Calvo, MPH, RDN, CDCES, CEDRD

The combination of the sweet maple syrup, the salty pancetta, and the sweet-tart ruby red pomegranate arils make the Brussels sprouts a beautiful, delicious, and savory side dish to any dinner meal or holiday gathering.  Brussels sprouts are rich in fiber and vitamins A and C and the pomegranate arils are rich in potassium, vitamin C, and antioxidants.   

Prep time: 5 minutes Cooking time: 45 minutes

Total time: 50 minutes

Serves: 6

Ingredients:

7 cups Brussels sprouts, combination of halved and shaved

6 slices Pancetta or 3 slices center cut bacon

2 Tbsp. Pancetta or bacon fat

¼ cup white balsamic vinegar

¼ cup Maple syrup

3 Tbsp. pomegranate seeds

Salt and pepper to taste

Instructions:

1.  Line a baking pan with foil.

2. Spread pancetta or bacon slices on foiled pan. Bake at 425 degrees for 10 minutes or until crispy.

3.  Remove pancetta from baking sheet.  Once cool, crumble.

4.  Place Brussels sprouts onto the baking sheet used for the pancetta (halved side down).  Sprinkle with salt and pepper and lightly toss to coat. 

5.  Roast Brussels sprouts, toss occasionally, until tender and lightly browned or about 45 minutes. 

4.  Mix vinegar, maple syrup in a measuring cup and set aside.

5.  Remove Brussels sprouts from the oven, drizzle with maple syrup mixture, crumbled bacon and pomegranate seeds.  Toss to coat and serve warm.

Nutrition Facts:

Calories: 80

Total Fat: 4 g

Total Carbohydrate: 7 g

Protein: 2 g

Equivalents: 1 vegetable and 1 fat

Adapted from:  https://addapinch.com/roasted-brussels-sprouts-pomegranate-bacon-recipe/