Brussel Sprouts w/Pancetta and Pomegranate

Brussel Sprouts w/Pancetta and Pomegranate

Here's another great one I found in a magazine although I subbed POM for the Cranberries, not nearly as high in protein, but I am going to try another lower calorie sub for the pancetta next time maybe a turkey bacon.


4 oz pancetta, chopped
2 tbsp. Chopped Garlic
Salt and pepper
2 bags frozen Brussels sprouts, cook prior to adding
1/4 cup chicken stock
3 tbsp. aged balsamic vinegar (eyeball it)
(I used Pomegranate Balsamic from http://www.theoliveoilplace.com/)
Seeds from half of a Pomegranate


Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add pancetta and cook until crisp, about 4 minutes. Pat grease off of Pancetta with papertowel on a plate. (I wiped some of the grease out of the pan too)
Add the garlic, and season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes.

Add the sprouts along with the chicken stock and the balsamic vinegar.
Stir to combine and continue to cook for 5-6 minutes
Add Pomegranates

Calories 264 Fat 10.7 Protein 8.2

Serves 6