Roasted Brussels sprouts, crispy pancetta and pomegranate seeds

Serves  4
Preparation   10 mins
Cooking   25 mins
Print recipe

Serve as a side with Lilydale Whole Chicken.


  • 1 Lilydale Whole Chicken
  • 800g Brussels sprouts, trimmed
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, very thinly sliced
  • 100g pancetta, rind removed and thinly sliced
  • ¼ cup pomegranate seeds
  • ¼ cup small mint leaves
  • 1 tablespoon pomegranate molasses, to drizzle
  • sea salt and cracked black pepper


  1. Preheat oven to 200°C. Place the Brussels sprouts, oil on a lightly greased baking tray. Season with sea salt and cracked black pepper.
  2. Roast for 15 minutes. Add the garlic and pancetta and toss to combine. Roast for a further 5 - 10 minutes, or until the Brussels sprouts are golden and pancetta is crispy.
  3. Serve the Brussels sprouts topped with mint, pomegranate seeds. Serve drizzled with pomegranate molasses and cracked black pepper.