Brussels Sprouts with Pancetta
User Reviews
4.4
Brussels Sprouts with Pancetta
Description
This Brussels Sprouts with Pancetta recipe starts by crisping diced pancetta in olive oil until fragrant and lightly browned. The sprouts, trimmed and halved, are added cut-side down into the skillet to develop browned, caramelized surfaces. After flipping and seasoning with kosher salt and black pepper, the pan is covered briefly to steam the sprouts until fork-tender.
The pancetta is returned to the pan and coated with a dressing of maple syrup and white balsamic vinegar whisked with olive oil, which adds a sweet and tangy glaze. The dish delivers a combination of textures—from crunchy pancetta bits to tender yet browned sprouts—and layered flavor from savory pork to the subtle acidity and sweetness of the dressing.
Serve warm as a side dish alongside roasted or grilled mains. Using good quality pancetta or bacon is important to avoid excessive greasiness and maximize flavor. Maple syrup adds a gentle sweetness that balances the slight bitterness of Brussels sprouts and the vinegar's brightness.
For variation, regular bacon may be substituted, but choose a high-quality brand or cut at the meat counter for best results.
Ingredients
- ½ pound pancetta cut into small dice (about 1 cup
- 2-3 tablespoons olive oil , divided
- 1 pound Brussels sprouts fresh
- 2 tablespoons maple syrup
- 1 tablespoon white balsamic vinegar
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
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
- High-quality pancetta or bacon improves flavor without excess grease.
- Halving sprouts and cooking cut-side down encourages caramelization.
- Maple syrup and white balsamic vinegar provide a balanced sweet and tangy glaze.
- Cook sprouts until fork-tender but not mushy to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 406mg | 17% |
| Potassium | 576mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 96mg | 107% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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