Brussels Sprouts with Pancetta
Posted: 01/23/2012
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Tender green Brussels sprouts with pancetta are perfectly delicious! You won’t have to turn your oven on for these beauties.
Hi everyone! It’s Brandy from Nutmeg Nanny
Let’s hope that you didn’t see the title and run away screaming. Brussels sprouts are really delicious. They are in my top five of favorite vegetables. Plus they are jammed packed with vitamins and minerals – vitamin A, vitamin C, potassium, folate, iron and fiber.
These little cabbage looking vegetables are a powerhouse of nutrition!
I make mine with pancetta (which may take away from some of the nutritious aspect of the recipes….) and they are amazing! If you are not familiar with pancetta, you should definitely give it a try! In the words of Rachel, “it’s bacon with high heels and pearls on.” Totally true.
The Brussels sprouts are blanched briefly in boiling water to tenderize them. While that’s going on, sauté the pancetta in a large skillet, along with chopped shallots. Add the Brussels sprouts to the pan and give them a chance to brown and absorb all that pancetta flavor. Season with a little salt and pepper, and they’re ready to serve! Simple but effective, I’d say.
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Don’t those look delicious? Brandy is a genius in the kitchen and she takes such beautiful photos. We have big plans to get together sometime and create some great food. Hopefully she’ll give me some photography tips too! Don’t forget to check out her site.
Thanks for guest posting, Brandy! I appreciate it!
More Brussels sprouts recipes
I just keep finding more great recipes for these little beauties and love them more each time I make them. Try:
- Shaved Brussels Sprouts Salad with Grapes & Parmesan
- Cheesy Brussels Sprouts au Gratin
- Air Fryer Brussels Sprouts
- Roasted Brussels Sprouts Recipe with Asiago
- Brussels Sprouts Salad Recipe with Crispy Chickpeas
- Smoked Paprika and Shallot Brussels Sprouts
- Best Roasted Brussels Sprouts with Maple & Cayenne
- Pasta with Shrimp, Brussels Sprouts, & Wine Sauce
- Vegan Quinoa Salad with Brussels Sprouts & Pepitas
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Tender green sautéed Brussels sprouts are perfectly seared in a skillet. You won't have to turn your oven on for these beauties.
Ingredients
- 1 pound fresh Brussels sprouts, trimmed and cut in half
- 2 tablespoons ghee, olive oil, or another high smoke point oil
- ½ teaspoon kosher salt, more to taste
- ¼ teaspoon coarse ground black pepper, to taste
Instructions
- Heat a large covered skillet over medium-high heat. When hot, add ghee or oil and Brussels sprouts in a single layer. Toss Brussels sprouts to coat in oil; season with salt and pepper. Try to have as many cut-side down as possible, but don’t spend too much time arranging them.
- Cover and cook for 3-4 minutes, without stirring, or until caramelized and golden brown.
- Uncover, stir, and continue to cook 5 minutes more, removing the cover to stir every 1 or 2 minutes, or until sprouts are tender and golden brown on all sides.
- Serve immediately as is or with a drizzle of balsamic vinegar or glaze.
Notes
- If unblemished single leaves fall off, don’t discard them. They can be added to the pan with the halved sprouts and will get extra brown and crisp.
- For Brussels sprouts with pancetta or bacon, sauté 3 to 4 ounces pancetta or bacon in skillet until crispy. Cook Brussels sprouts in the drippings instead of olive oil or ghee.
- If you’d like to add some sautéed onion or shallot, thinly slice them and add to pan with Brussels sprouts. We recommend using one medium-sized shallot or half of a small yellow onion.
- Recipe updated 6/1/2022.
Nutrition Information
Calories: 115kcal, Carbohydrates: 10g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 19mg, Sodium: 319mg, Potassium: 443mg, Fiber: 4g, Sugar: 2g, Vitamin A: 856IU, Vitamin C: 96mg, Calcium: 48mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Budda says
There is a study that says the bacon or pancetta is actually made less bad for you by including the Brussels sprouts , wish I had the link.
Rachel says
Love it!
Karriann says
Going to add this to my “Make this Dish List”! Thanks for sharing.
“Spice it Up”
Sheila says
We love brussel sprouts in this house! These look amazing.
Cindy says
We love brussel sprouts! We will definitely try this dish! :)
Nutmeg Nanny says
Thank you so much letting me guest post! You are too kind :)
Elizabeth @Mango_Queen says
This is terrific! I HAVE brussel sprouts in my veggie drawer right now & was just trying to decide how to cook them tonight. Thanks for this lifesaver of a recipe, Nutmeg Nanny and Notrachaelray!