Brighten up your Brussels sprouts recipe by adding pancetta and pomegranate for a salty and sweet flavor to this side dish from food blogger Adrianna Adarme on the Fresh Tastes blog.
Sunflower oil (or another clean-flavored oil like grape seed oil)
1/4 pound pancetta, sliced into 1/4-inch pieces
1/4 cup red wine vinegar
3/4 teaspoon mustard seeds
1 tablespoon unsalted butter
3/4 pound Brussels sprouts, outer leaves removed and halved
3 tablespoons pomegranate seeds
Directions
In a medium skillet, heat a tablespoon of olive oil over medium heat. When the oil is hot, add the pancetta and cook for about 3-5 minutes, until slightly crispy and edges are browned. Remove from the pan with a slotted spoon and transfer to a paper towel to drain. Set aside.
To make the sauce, start with deglazing the pan. Decrease the heat to medium low and add the red wine vinegar; using a whisk or a wooden spoon, vigorously scrape the bottom of the pan lifting up all of those tasty bits. Pour in three tablespoons of sunflower oil, the mustard seeds and butter. Stir until the butter is melted and the sauce comes together.
Turn the heat to moderately high heat and add the brussels sprouts, face side down; sear until browned, about 3 minutes. Salt the brussels sprouts to taste, keeping in mind the salt content of the pancetta. Note: My pancetta was very salty so I found I only needed about 1/4 teaspoon of salt. Throw the pancetta in the pan and toss. Transfer the brussels sprouts mixture to a serving dish and sprinkle with pomegranate seeds.
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