Tender green Brussels sprouts with pancetta are perfectly delicious! You won’t have to turn your oven on for these beauties.

Closeup of Brussels sprouts in black cast iron skillet.
Hi everyone! It’s Brandy from Nutmeg Nanny and I’m super excited to be guest posting for Rachel today.  Last time I was here I brought homemade pudding pops, but today I’m bringing the vegetables! 
Collage of 2 photos, one showing fresh whole brussels sprouts, one showing halved brussels sprouts.
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.

Closeup of Brussels sprouts and pancetta in skillet.
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.

Partial image of sprouts in skillet.

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.


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:


Brussels sprouts in black cast iron skillet.

Brussels Sprouts with Pancetta

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Tender green Brussels sprouts with pancetta are perfectly delicious! You won't have to turn your oven on for these beauties.


  • 1 pound fresh Brussels sprouts, trimmed and cut in half
  • 1 tablespoon olive oil
  • 3 ounces pancetta, chopped
  • 1 small shallot, diced
  • Salt and pepper, to taste


  1. Bring a pot of water to a boil; add Brussels sprouts and cook for 4-5 minutes; drain well.
  2. Meanwhile, in a large skillet over medium heat, add a drizzle of olive oil. Add the pancetta and cook until starting to get crisp.  Add shallots and sauté for a few minutes.
  3. Add drained Brussels sprouts to the pan and sauté until they start to brown. Season with salt and pepper to taste. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 189Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 15mgSodium: 106mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 5g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram