Sweet and Sour Brussels Sprouts with Pomegranate, Pancetta, and Pumpkin Seeds
This hearty recipe combines some of the best flavors of the season into one delightful side dish.
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If you like the combination of sweet, salty, tart, crunchy, and umami flavors and textures, don’t skip this brussels sprouts recipe. The pomegranate adds a hint of sweetness, sherry vinegar gives it zing, pumpkin seeds bring the crunch, and pancetta imparts a salty-meaty flavor.
Sweet and Sour Brussels Sprouts with Pomegranate, Pancetta, and Pumpkin Seeds
Ingredients
- 4 Tbs. avocado oil, or other cooking oil, divided
- 1 lb. Brussels sprouts, ends cut, sprouts quartered
- 1 small butternut squash, peeled and cubed
- 6 shallots, peeled and cut into ½ inch pieces
- 4 oz. cubed pancetta or cooked bacon
- ½ tsp. dried thyme
- 3 Tbs. butter
- Salt and pepper, to taste
- 2 tsp. sherry vinegar
- 3 Tbs. salted pumpkin seeds
- 3 Tbs. pomegranate seeds
Preparation
- Heat heavy skillet over medium-high heat. Add 2 Tbs. avocado oil and Brussels sprouts, and cook about 12 minutes, until nicely browned and caramelized in cut sides. Remove from pan.
- Reduce heat to medium, and add remaining oil. When oil is heated, add squash and shallots, and cook 10–15 minutes, until tender.
- Add Brussels sprouts and pancetta or bacon to pan, and heat through. Add butter, season with salt and pepper, and toss until melted.
- Place vegetable-pancetta mixture in serving bowl. Sprinkle with sherry vinegar, and stir to coat. Top with pumpkin seeds and pomegranate seeds.
Nutrition Information
- Calories 310
- Carbohydrate Content 20 g
- Cholesterol Content 30 mg
- Fat Content 23 g
- Fiber Content 5 g
- Protein Content 8 g
- Saturated Fat Content 8 g
- Sodium Content 380 mg
- Sugar Content 6 g