Roasted Brussel Sprouts with Pancetta and Pomegranate Seeds



4 cups Brussel sprouts cleaned & cut in half

4 pieces of pancetta

1 teaspoon salt

2 1/2  tablespoons of extra virgin olive oil



3 tablespoons pomegranate seeds

Squeeze of fresh tangerine juice

Drizzle of good balsamic vinegar

Several shavings of parmesan cheese


Preheat oven to 400 F

In a baking sheet add Brussel sprouts, olive oil, salt and mix well.  Roast for 20 minutes.  In a separate saucepan cook pancetta on medium high heat, until pancetta is crispy, remove and set aside.  Remove cooked Brussel sprouts, add to your favorite dish.  Top with pomegranate seeds, cooked crispy pancetta pieces, several shavings of parmesan cheese, a couple of squeezes of fresh tangerine juice, and a drizzle of balsamic vinegar.  Enjoy.

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