• Katherine Arthurs

Fried Brussels Sprouts + Sourdough Crouton Salad with Pancetta + Pomegranates

Oven fried crispy brussels sprouts with chunks of sourdough - it's the perfect side dish for Fall. The pancetta is tender + salty with fresh pomegranate jewels. It's a different type of salad but totally worthy of a "salad" - because hey, there are some green vegetables in it!

Such an easy side to pull together for a holiday meal with lots of guests or another other meal this Fall.

Try it on all your family members that don't like brussels sprouts - who wouldn't try it - it has bread + pancetta in it!

Fried Brussels Sprouts + Sourdough Crouton Salad with Pancetta + Pomegranates

2 tablespoons butter, melted

2 tablespoons coconut oil, melted (or cooking oil of your choice)

1 lb. brussels sprouts, cleaned + halved

1/2 teaspoon each salt + pepper

1 teaspoon dried thyme

1 cup chopped pancetta or bacon

2 sliced sourdough bread, sliced into medium bite sized pieces

1/2 pomegranate, seeded removed

Preheat your oven to 400F. Using a sheet tray, pour the butter + coconut oil over the brussels sprouts. Sprinkle the salt, pepper + dried thyme all over. Using your hands, make sure all the sprouts are coated with a little bit of the butter + oil mixture. Move the brussels around + place them cut side down on the pan, leaving a little room between each sprout. Bake for 12 minutes.

Meanwhile, using a medium oven safe skillet over medium heat cook the pancetta until crisp but not fully cooked. Add in the sliced bread + toss with the pancetta + any rendered fat. Add the skillet into the oven + cook for 3 minutes. Turn the heat off.

The brussels sprouts should be tender + crispy brown. Remove everything from the oven + place into a serving platter or bowl. Toss everything together + add the pomegranate seeds.