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.
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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.
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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
- 5-Ingredient Stovetop Creamed Spinach
- Maple-Chipotle Sweet Potatoes
- The Best Juicy Turkey
- Mashed Cauliflower with Parmesan and Chives
- 5-Ingredient Slow Cooker Creamed Corn
- Sweet Carrots with Tarragon
- Buttermilk Blue Cheese Mashed Potatoes
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.
Brussels Sprouts with Pancetta
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
- Roasted Asparagus
- Easy Quick Roasted Tomatoes
- The Best Crispy Oven Roasted Potatoes
- Roasted Sweet Potatoes
- Miso Roasted Butternut Squash
- Roasted Asparagus with Browned Butter and Almonds
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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.