Roasted Brussels Sprout Pomegranate Pancetta Feta Casserole
Roasted Brussels Sprout Pomegranate Pancetta Feta Casserole combines the richness of crispy pancetta, the sweetness of pomegranate seeds, and the creaminess of feta with perfectly roasted Brussels sprouts. This vibrant dish not only elevates your holiday gatherings but also delivers a delightful culinary experience that’s simple to prepare. With its stunning presentation and an enticing blend of flavors, this casserole is sure to impress your guests and make you feel like a culinary rock star.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb fresh Brussels sprouts, halved
- 4 oz pancetta, diced
- 1 cup pomegranate seeds
- 4 oz feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- In a large bowl, toss halved Brussels sprouts with olive oil, salt, and pepper until well-coated.
- Cook pancetta in a skillet over medium heat until crispy (about 5-6 minutes). Drain on paper towels.
- In the bowl with Brussels sprouts, gently mix in crispy pancetta and pomegranate seeds.
- Transfer the mixture to the baking dish and top with crumbled feta.
- Bake for 25-30 minutes until Brussels sprouts are golden brown and tender.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg