Brussels Sprouts with Pomegranate and Pancetta

A good part of my life has been spent misspelling "Brussels sprouts" and despising their taste. When I think of dreadful Brussels sprouts, what comes to mind are overly cooked, olive green vegetables with a near mushy texture. I do believe that the majority of people, myself included, who grow up hating vegetables simply had them prepared incorrectly.

A few years ago, crispy and caramelized brussels sprouts started to appear on every menu I came across. I finally gave in and ordered them, only to be pleasantly surprised. I like my Brussels sprouts to be on the tarter side and when it comes to texture, I love them to be caramelized on the outside and crunchy throughout.

The pancetta adds a nice salty element, which makes the whole dish even better, while the touch of pomegranate seeds makes the dish a little sweet. The Brussels sprouts are cooked in a sauce that's a mix of pancetta renderings, red wine vinegar, mustard seeds and butter. It makes a simple flavoring. While I love everything about this dish, flavor-wise, my favorite part is its efficiency. No multiple pans and absolutely no fuss! I know during the holidays, pans and stove space is key so this is as easy as can be.