Pancetta Pomegranate Brussels Sprouts

Recipe

1 Stalk of brussels sprouts (about 45 whole brussels)

1 TBSP salted butter

1 TBSP olive oil

1 cup cubed pancetta

1 TBSP red onion chopped

2 TBSP fresh pomegranate seeds

3 TBSP rice wine vinegar

1/4 tsp sea salt

Directions

If you have brussels sprouts on the stalk, peel them off and wash thouroughly. Then cut each brussel sprout in half and rinse again. In a large pan, heat up the olive oil and butter. Once the butter is melted, add the pancetta, red onion, pomegranate seeds and rice wine vinegar. Once the pomegranate seeds have cooked down, add the brussels sprouts. Cook on medium heat until they are soft with a brown, lightly crispy exterior. I like mine with a little bite! Leave them cooking with the pan covered for a bit if you prefer them to be softer. 

These are simple to cook and are a guarenteed holiday hit!