4.4 from 75 votes
Brussels Sprouts with Pancetta
Brussels Sprouts with Pancetta features halved sprouts pan-seared until caramelized and tender, combined with crispy diced pancetta. Finished with a dressing of maple syrup and white balsamic vinegar, this dish balances savory, smoky, and sweet flavors.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
378 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 378
% 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.