Brussels Sprouts with Pancetta & Pomegranate

These have become a family favorite, and are another great prep-ahead item for dinner. They can be trimmed, blanched, halved, and stored in a colander inside a bowl overnight before browning them on the cut side right before dinner. An added benefit of this overnight technique is that excess water hiding in the leaves will drain off.
Servings 8


  • 2 pounds Brussels sprouts trimmed
  • salt to taste
  • 8 ounces pancetta diced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons butter
  • ¼ cup pomegranate seeds


  • Bring a good-sized pot of lightly salted water to a rolling boil. Add the sprouts and cook until crisp-tender (5-7 minutes). Drain the sprouts in a colander, then drop them into a bowl of ice water to stop the cooking. Drain again, shaking out as much water as possible, then halve the sprouts. (You can do this prep up to 3 days ahead. chilling the sprouts until needed.)
  • In a large skillet, render the pancetta until crispy over medium heat. Remove the meat to a paper towel.
  • Tum up the heat to high and add the sprouts. Cook, tossing, for 5-8 minutes, or until cooked to your taste. Add the vinegar, tossing the sprouts about while it reduces to a sauce-like consistency. Add the butter and pancetta and tum to coat.


Greg Jordan, chef and proprietor of The Quarry, Hingham, cooks for Thanksgiving dinner for 35 friends and family each year. The Cambridge School of Culinary Arts alumnus puts years of experience into his holiday meal and loves to share his cooking tips.