This post may contain affiliate links. Read my disclosure & privacy policy.

These Brussels sprouts with pancetta feature just 5 ingredients and turn traditionally bitter Brussels sprouts into perfectly caramelized bites with sweet maple syrup, tangy balsamic vinegar, and crispy, salty pancetta.

In This Post

This recipe is brought to you by Kroger

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 Brussels sprouts with pancetta—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.

Why You’ll Love This Recipe

These Brussels sprouts with pancetta are teeming with sweet and salty flavors from maple syrup, balsamic, and pancetta
This easy Brussels sprouts recipe only requires 5 ingredients and comes together in no time
A cast-iron skillet plus high heat equals perfectly crisp Brussels right on the stovetop with salty pancetta, maple sweetness, and a contrasting vinegar tang.

GET THE THANKSGIVING PREP GUIDE: Get your FREE Thanksgiving plan, timeline, recipe and menu inspiration, plus all the tips & tricks you need to pull off the best Thanksgiving yet. AND! FREE printable.

Brussels Sprouts with Pancetta Ingredients List

Brussels sprouts don’t need a laundry list of seasonings to achieve their stellar flavor. A few heavy-hitter ingredients can go a long way.

Pancetta—I buy it in one ½ pound chunks at the deli counter, then dice it into smaller pieces myself. Or use thick-cut bacon instead.
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—peel the outer leaves off and trim the stems
Maple syrup—for a little sweetness
White balsamic vinegar—feel free to use regular balsamic instead
Kosher salt and pepper—always, for flavor

Find the complete recipe with measurements below.

How to Make Brussels Sprouts with Pancetta

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 pancetta is leaner than bacon, you’ll need to cook it in a bit of olive oil.
Remove & 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.
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.

FAQ

Are Brussels sprouts very good for you? Brussels sprouts are rich in antioxidants, vitamins, and minerals like iron, potassium, and Vitamin C. They also have carotenoids, which help promote healthy vision and may have cancer-fighting properties. These cruciferous veggies are also said to help regulate blood sugar and reduce inflammation.
What flavors go well with Brussels sprouts? This is a pretty versatile recipe so I feel like these Brussels sprouts go with virtually anything. I love serving them alongside this favorite salmon recipe, or on my Thanksgiving table.
Why are restaurant Brussels sprouts better? What makes Brussels sprouts exceptional is getting them nice and crispy. Sometimes they are flash-fried to achieve this, or crisped up in a hot skillet, just like the method I use here. That coveted caramelization is key to the best flavor and texture for Brussels sprouts.

Tips for Making Brussels Sprouts with Pancetta

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.
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.
In addition to cooking the sprouts at a higher heat, maple syrup and balsamic are key for helping offset some of the bitterness.
There’s no need to cook the sprouts before adding them to the pan. They become tender and delicious as they cook all the way through. Cover them with a lid, and let them do their thing.

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.

4.41 from 25 votes

Brussels Sprouts with Pancetta

These Brussels sprouts with pancetta and maple syrup are perfectly caramelized for the best salty-sweet, crispy bite that goes with anything.

Print Save

Course Side Dish

Cuisine American

Keyword brussels sprouts

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 378kcal

Ingredients

½ pound pancetta* , cut into small dice (about 1 cup)
2-3 tablespoons olive oil , divided
1 pound fresh brussel sprouts
2 tablespoons maple syrup
1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper

Instructions

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.
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. 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, and 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.
Add the pancetta back to the pan with the sprouts. 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. Season with more kosher salt and ground black pepper and serve.

Notes

*You could also use regular bacon if you'd prefer. Just choose a really good quality brand or pick it up directly from the meat counter itself. The lesser brands of bacon turn out all fat and end up becoming a grease bomb without much flavor.

Nutrition

More Vegetable Side Dishes You’ll Love

We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.

Follow me on Instagram, Facebook, Pinterest, and Twitter for more FoodieCrush inspiration.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Comments

4.41 from 25 votes (24 ratings without comment)

Rate & Comment Cancel reply