Brussels Sprouts with Pomegranate Seeds

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
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Extra-virgin olive oil, for drizzling

2 cloves garlic, smashed 

2 pinches crushed red pepper 

1/2 pound pancetta, cut into 1/4-inch dice 

1 cup walnuts, coarsely chopped 

1 quart Brussels sprouts, stemmed and leaves pulled apart 

Kosher salt 

1/4 cup pomegranate seeds 


  1. Coat a large saute pan with olive oil; add the garlic and red pepper and heat over medium heat. Cook until the garlic has turned a lovely golden brown, 2 to 3 minutes, then remove it from the pan and ditch it -- it has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprout leaves and toss to combine. Season with salt, cover and cook until the sprouts have wilted, 2 to 3 minutes. Remove the lid, raise the heat to medium-high and let the leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serve garnished with the pomegranate seeds.
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