In a large pot, boil the Brussel sprouts in water until tender (about 5 minutes). Drain and cut in half.
Cut the pancetta into small cube pieces. In a large & deep sate pan, heat 1 tablespoons of oil (or less) and add in pancetta. Cook on med heat until pancetta is cook and slightly crispy. Remove pancetta and set aside on a plate with a paper towel underneath to absorb some of the grease.
Using the existing oil left over from the pancetta, add the chopped garlic or shallot to the pain and stir until translucent (about 4 min). Make sure not to burn and lower heat as needed. Add the Brussel sprouts and raise temperature to med-high. Stirring frequently, allow ingredients to marry and caramelize. Add the pancetta and squeeze in half a lemon with the zest and continue to stir.
Simultaneously, in a small sauce-pan add the fig vinaigrette and let simmer on med to med-hi heat for a few minutes. Vinaigrette should reduce in size and become thick.
Once Brussel sprouts are tender and caramelized, add to your favorite serving bowl. Take your reduced fig vinaigrette and drizzle over the top and add a few pinches of sea salt. For best results, serve right away.
Add pomegranate seeds at the end (beautiful pop of color and adds an extra brightness to the dish)
Take a look at our recommended pairings below.