A cast-iron skillet plus high heat equals perfectly crisp sautéed Brussels sprouts right on the stovetop flavored with salty pancetta, maple sweetness, and a contrasting balsamic vinegar tang.
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Sautéing Brussels Sprouts in a Pan Is a Great Way to Free Up Oven Space on Big Holidays
Brussels sprouts have a history of being a divisive vegetable. These cruciferous cabbages used to have a bad reputation for being boiled, mushy, and bland. Thankfully times change, and so do our palates.
The beauty of these sautéed Brussels sprouts — and why I now actually like eating them — is the crispy but caramelized sweetness that occurs when they’re roasted.
Typically this happens in the oven on a sheet pan, but when mega cooking days like Thanksgiving take up all that precious oven space with roasted turkey, stuffing, and homemade rolls, the cast-iron skillet is the workhorse in which I put these babies to work.
And let me tell you, the result is perfectly caramelized, salty-sweet, restaurant-quality Brussels sprouts at home.
Enjoy!
The 5 Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Pancetta — I buy it in one ½-pound chunk at the deli counter, then dice it into smaller pieces myself.
- Olive oil — For cooking the pancetta and also for mixing with the maple syrup and balsamic vinegar to make a flavorful vinaigrette for these Brussels sprouts.
- Brussels sprouts — Try to find Brussels sprouts that are smaller and more compact; they will be sweeter. The larger the sprouts, the more cabbagey and bitter they will taste.
- Maple syrup — For a little sweetness. Make sure you’re using pure maple syrup and not pancake syrup.
- White balsamic vinegar — Feel free to use regular balsamic instead, I just like the milder sweeter flavor of white balsamic.
How to Sauté Brussels Sprouts in a Cast Iron Skillet
- Wash & trim your sprouts. To trim and halve the Brussels sprouts, simply cut the end of the sprouts off (it’s very woody and inedible) before peeling off any yellowing leaves. Then, slice the sprouts in half.
- Cook your pancetta in some olive oil. Pancetta (Italian bacon made of pork belly meat) is salt-cured and similar in flavor to bacon. Because it’s leaner than bacon, you’ll need to cook it in a bit of olive oil.
- Remove and drain the pancetta. Use a slotted spoon or spatula to remove the pancetta from the skillet and drain it on a paper towel-lined plate. Then, add the halved, fresh Brussels sprouts to the skillet. And that’s when things get cooking.
- Sauté the Brussels sprouts. The key to getting these sautéed Brussels sprouts crispy is to let them cook undisturbed in the heavy-bottomed cast-iron skillet cut-side down. This is where the caramelization process begins. All vegetables become sweeter with that continued exposure to higher heat, releasing the sugars within. Check the first one or two sprouts at about the 3-minute mark to see how well and how quickly they’re browning so they don’t burn. Then flip them over once they start to caramelize. Pop a lid onto the skillet and cook them for another 4 – 5 minutes, or until fork tender.
- Dress your sprouts. Whisk some olive oil, white balsamic vinegar, and maple syrup together for a bit of sweetness and add at the end. The vinaigrette is absorbed into the sprouts and mellows their bitterness with every sweetened, crunchy bite.
What to Serve With These Brussels Sprouts
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Sautéed Brussels Sprouts with Pancetta
Ingredients
- ½ pound pancetta , cut into small dice (about 1 cup)*
- 2-3 tablespoons olive oil , divided
- 1 pound fresh Brussels sprouts
- 2 tablespoons pure maple syrup
- 1 tablespoon white balsamic vinegar
- Kosher salt and freshly ground black pepper , to taste
Instructions
- Crisp up the pancetta. Heat a large cast-iron skillet over medium heat with 1 tablespoon of the olive oil. Add the pancetta and cook, stirring occasionally, until it is fragrant and beginning to crisp. Transfer to a plate lined with a paper towel to drain and set aside.
- Trim the Brussels sprouts. While the pancetta is cooking, trim the ends of the Brussels sprouts and cut in half from the root to the tips of the sprout.
- Sauté the Brussels sprouts. Raise the temperature of the pan to medium-high heat. Add the Brussels sprouts cut side down in an even layer, and cook for 4-5 minutes, until the sprouts begin to brown and caramelize, then turn. Season with kosher salt and black pepper, reduce the heat to medium, and cover with a lid. Add another tablespoon of oil to the bottom of the pan if needed. Cook for another 3-4 minutes or until the sprouts are fork-tender.
- Dress and serve. Add the pancetta back to the pan. Whisk the remaining tablespoon of olive oil with the maple syrup and balsamic vinegar, add to the sprouts, tossing to coat, and cook for another minute or two, so the sprouts are still fork-tender but not mushy.
Notes
Nutrition
More Easy Vegetable Side Dishes You’ll Love
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Tom Alaimo Jr
If you want to make ahead and reheat, what would you do different?
Ashley @ Foodie Crush
Nothing, I’d reheat them either in a skillet or the microwave
Ann Beth
Hi, Heidi! I truly marvel over your photos. I make a similar recipe, but my sprouts do not retain their beautiful green hue, even when they are not overcooked. I roast mine in the oven…do you think the secret is in using a pan?
TJ
When I make caramelized Brussels sprouts, I add some deveined kale leaves in the last few minutes of cooking. I scoop the kale out and use it as a nest for the Brussels sprouts.
Mike
The first time I tried these was in a restaurant in Oxford MS. Love them. I have made them at home with bacon. Never used pancetta but can’t wait to try it
mansi desai
hi,
Roasted brussels sprouts looking very , it makes me hungry , cause of this is veg i love veg item and stuff so thanks for this posting ,
regards,
mansi desai
Laura | Tutti Dolci
Roasted brussels sprouts are my fave, these look so good!
Patti Langrock
OK, I was wise to our sweet dog Posey lurking under the table for treats from you and your sister. When I was a kid I used to swallow peas one at a time with a swig of milk just to get them down without having to taste them, I had experience. Your cookiing method is awesome, it makes a great veggie even better and no one has to hide under the table.
El Naismith
I laughed when I read about dealing with disliked foods, because I did the same thing as a kid! Usually it was asparagus that I was trying to get rid of, though. We had a huge asparagus bed, so in season, we always had lots of it.
I’m looking forward to trying your sprout recipe – sounds yummy!! My technique is to slice the sprouts very thinly, into 3 or 4 slices, gently brown in a little oil and butter, then add a Tbsp or so of either beef or chicken broth, let them cook until broth is absorbed, then add a little more, cook just until the sprouts are tender-crisp.