Ingredients:

  • 2 lbs Brussels sprouts, trimmed and halved
  • 4 oz pancetta, diced small
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup balsamic vinegar
  • 2 tbsp raw honey
  • 1/2 cup pomegranate arils
  • 1/4 cup toasted pecans, roughly chopped
  • 1 tsp fresh thyme leaves

Instructions:

  1. Preheat your oven to 425°F (218°C) and place an empty large rimmed baking sheet inside to heat up. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Let them sit for 5 minutes.
  2. Carefully spread the sprouts and diced pancetta onto the hot, parchment-lined baking sheet, ensuring the sprouts are cut-side down. Roast for 20-25 minutes until the outer leaves are charred and the undersides are deep golden brown.
  3. While the sprouts roast, combine balsamic vinegar and honey in a small stainless steel saucepan over medium-low heat. Simmer for 5-7 minutes until the reduction coats the back of a spoon.
  4. Once the sprouts are removed from the oven, toss them immediately with the warm balsamic glaze, pomegranate arils, toasted pecans, and fresh thyme. Serve immediately.