Prep time: 30-45 Minutes | Cook time: 20 Minutes
Makes 2-4 Servings
Autumn and Fall are always welcomed at my house when Brussels sprouts make their seasonal debut. The love that Brussels sprouts and pancetta share makes them perfect soulmates. The acidity of the pomegranate molasses tops the balancing act that brings it all together.
1 lb. Brussels sprouts (select larger ones – it makes separating the leaves easier)
1 tbsp. extra virgin olive oil
½ cup diced pancetta
2 garlic cloves chopped
1-2 tsp. pomegranate molasses
For bread crumbs:
4 Slices of Sprouted Wheat Flax & Chia Bread
3 tbsp. extra virgin olive oil
Salt and pepper to taste
2 tbsp. pepitas
Process bread crumbs:
Blend slices of bread with pepitas in a food processor until medium-fine. Add olive oil to a sauté pan and toast breadcrumb mixture in the pan until crisp and brown.
Trim Brussels sprout ends and separate leaves, set aside. Place pancetta in a sauté pan on medium heat until rendered and brown, drain on paper towels to remove excess fat. Using the same pan, sauté Brussels sprout leaves until charred on edges and bright green. Move onto plate, drizzle with pomegranate molasses, and top with pancetta and bread crumbs.