Crispy Brussels Sprouts with Pancetta: A Savory Skillet Side Dish for Any Occasion
Elevate your weeknight dinner or holiday feast with the irresistible flavors of Brussels sprouts with pancetta. This one-skillet dish combines tender, caramelized Brussels sprouts with savory, crispy pancetta, sweet shallots, and fragrant fresh thyme. It’s a side dish that’s simple to prepare, incredibly flavorful, and utterly addictive – a perfect balance of ease and deliciousness that will complement everything from a festive Thanksgiving turkey to a simple roast chicken or pork any time of year.
I’ve had the pleasure of preparing these sautéed Brussels sprouts with pancetta countless times, both for grand holiday gatherings and casual weeknight meals. The cooking method is straightforward yet yields spectacular results: first, the pancetta is rendered until beautifully crisp, releasing its rich, savory fat. Then, the Brussels sprouts are pan-roasted in this flavorful fat, caramelizing until their outer leaves turn golden brown and their centers become melt-in-your-mouth tender. Aromatic shallots and garlic are introduced, followed by earthy fresh thyme, creating a harmonious blend of salty, sweet, and herbal notes. The outcome is a side dish with an exquisite salty-sweet balance and an incredible depth of flavor that will undoubtedly earn a permanent spot in your recipe rotation.
What makes this dish so special is the interplay of textures and tastes. The slight bitterness of the Brussels sprouts is perfectly offset by their sweet caramelization and the sweet, delicate flavor of the shallots. The pancetta brings a salty, umami-rich crunch that contrasts beautifully with the tender sprouts. All these elements come together in a symphony of flavors, making this recipe a truly memorable addition to any meal.
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Why You’ll Love This Brussels Sprouts and Pancetta Recipe
This recipe isn’t just a side dish; it’s a culinary experience designed for ease and maximum flavor. Here’s why it stands out:
- Explosive Flavor Combination: The marriage of salty pancetta, sweet caramelized shallots, fragrant thyme, and deeply browned Brussels sprouts creates an irresistible umami-rich profile that delights the palate. Each bite offers a complex interplay of savory, sweet, and earthy notes.
- Holiday Table Ready (and Beyond!): While it makes a show-stopping addition to your Thanksgiving or Christmas feast, pairing perfectly with roasted turkey, glazed ham, or prime rib, its simple preparation also makes it ideal for everyday meals alongside roast chicken, seared pork tenderloin, or flaky salmon.
- Convenient Make-Ahead Options: Streamline your cooking process by prepping key ingredients 1-2 days in advance. You can trim and halve the Brussels sprouts, dice the pancetta, and mince the shallots and garlic, storing them separately until you’re ready to cook. This flexibility is a lifesaver, especially during busy holidays.
Essential Ingredients for Perfect Brussels Sprouts with Pancetta
Crafting this flavorful side dish requires a handful of fresh, high-quality ingredients. Each component plays a crucial role in building the dish’s distinct taste and texture:
- Brussels Sprouts: The star of our dish! When purchasing, look for firm, tightly closed sprouts with vibrant green leaves. Buying them loose allows you to select pieces of similar size, which ensures more even cooking. While bagged sprouts are convenient, mixed sizes can lead to some being overcooked while others remain underdone. If you end up with varying sizes, consider cutting larger sprouts into quarters to match the size of smaller ones.
- Pancetta: This Italian cured pork belly is the secret weapon for deep savory flavor. Diced pancetta is the easiest to work with, but a slab of sliced pancetta can be chopped at home. As it renders, it releases a rich, salty fat that infuses the Brussels sprouts with incredible depth and creates wonderfully crispy bits for texture.
- Shallots: Offering a milder, sweeter, and more delicate flavor than onions, shallots caramelize beautifully and melt into a luscious glaze around the sprouts without overpowering their natural taste. They add a sophisticated sweetness that elevates the dish.
- Garlic: Fresh garlic cloves are essential for their warm, pungent, and aromatic notes. Finely chopped or grated garlic releases its flavor quickly, adding a foundational layer to the dish.
- Fresh Thyme: Earthy and subtly floral, fresh thyme provides a beautiful aromatic balance. While dried thyme can be used in a pinch, fresh sprigs offer a brighter, more vibrant flavor.
- Extra-Virgin Olive Oil: Used to supplement the rendered pancetta drippings, extra-virgin olive oil helps achieve that perfect golden-brown crust on the sprouts and ensures even cooking, contributing its own fruity notes.
- Broth: Low-sodium chicken, turkey, or vegetable broth is added towards the end to steam-finish the sprouts, making them tender while allowing any residual liquid to reduce into a light, flavorful glaze that coats every sprout.
Please refer to the detailed recipe card below for exact measurements of all ingredients, including salt and pepper, which are crucial for seasoning to taste.
Chef’s Tip – Choosing and Prepping Brussels Sprouts:
For the best results, always aim to buy loose Brussels sprouts. This allows you to hand-pick firm, tightly closed sprouts of uniform size, which is key for consistent cooking. Avoid any with yellowing leaves or soft spots, as these indicate age. While sprouts sold on the stalk look charming, they often contain sprouts of wildly varying sizes, making even cooking a challenge. When prepping, simply trim the tough root end and peel away any loose, discolored, or damaged outer leaves. Some sprouts might require very little peeling, while others a bit more. Once cleaned, slice each sprout in half through the root end to expose more surface area for browning and quicker cooking.
Creative Substitutions and Flavorful Variations
While this Brussels sprouts with pancetta recipe is perfect as is, it’s also wonderfully adaptable. Feel free to experiment with these ideas to suit your taste or what you have on hand:
- Pancetta Swaps: If pancetta isn’t available, smoked bacon is an excellent substitute, offering a heartier, smokier flavor. For a lighter, more delicate crisp finish, finely chopped prosciutto can also be used, though it’s best added towards the end to prevent over-crisping.
- Add a Nutty Crunch: Introduce an additional layer of texture and flavor with toasted nuts. Toasted hazelnuts provide a rich, earthy note, slivered almonds offer a subtle butteriness, walnuts add a robust flavor, or pine nuts lend a delicate, buttery crunch. Toast them lightly in a dry skillet before adding to the finished dish.
- Alternate Herbs: While thyme is classic, fresh rosemary or sage can also be lovely, offering more robust, woodsy flavors. For a bright, fresh finish, a sprinkle of chopped Italian parsley or chives just before serving works wonders.
- Introduce a Sweet-Tart Note: A light drizzle of aged balsamic glaze or tangy pomegranate molasses over the finished sprouts adds a delightful sweet-sour contrast that brightens the entire dish and enhances the caramelization.
- Boost the Umami Flavor: For an extra layer of savory depth and cheesy goodness, finish the dish with a generous sprinkle of freshly grated Parmesan, Pecorino Romano, or even a sharp aged cheddar.
- A Hint of Heat: If you enjoy a bit of spice, a pinch of red pepper flakes added with the shallots or garlic can provide a subtle warmth that complements the other flavors beautifully.
Step-by-Step Guide: How to Make Brussels Sprouts with Pancetta
Creating these perfectly caramelized Brussels sprouts with crispy pancetta is a straightforward process, primarily relying on one wide skillet or frying pan (ideally 12-13 inches) for optimal browning. Follow these simple steps for a truly delicious result:
- Prepare the Brussels Sprouts: Begin by trimming the tough root ends of the Brussels sprouts. Remove any loose, yellowed, or damaged outer leaves. Once cleaned, slice each sprout in half vertically through the root end. This exposes more surface area for caramelization.
- Render the Pancetta: Place your wide skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until it turns golden brown and wonderfully crisp, and most of its flavorful fat has rendered out into the pan. This step is crucial for building the foundational flavor of the dish.
- Remove Pancetta and Preserve Fat: Using a slotted spoon, transfer the crispy pancetta bits to a plate or tray lined with paper towels to drain any excess fat. Leave about 1-2 tablespoons of the rendered pancetta fat and any browned bits (fond) in the pan – this is where much of the flavor resides!
- Brown the Brussels Sprouts in Batches: Add a tablespoon of olive oil to the pan with the pancetta fat. Arrange half of the Brussels sprouts cut-side down in a single layer. Cook undisturbed for several minutes until they are deeply browned and caramelized. Avoid overcrowding the pan, as this will steam the sprouts instead of browning them. Flip briefly, then remove the browned sprouts to a bowl. Repeat this process with the remaining sprouts, adding a little more olive oil if the pan seems too dry.
- Return Sprouts to Pan: Once all the Brussels sprouts have been beautifully caramelized, return them all to the skillet. This ensures they heat evenly and absorb the flavors of the aromatics to come.
- Sauté Aromatics: Add the sliced shallots to the pan with the sprouts and cook over medium to medium-low heat for about 2 minutes, stirring occasionally, until they soften and turn slightly translucent. Then, add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Steam to Tender-Crisp Perfection: Pour in the broth and immediately cover the skillet with a lid. Allow the Brussels sprouts to steam for 3-5 minutes, depending on their size, until they are tender when pierced with a paring knife but still retain a slight bite.
- Finish and Serve: Remove the lid and let any remaining liquid reduce to a light glaze. Stir in the fresh thyme and the reserved crispy pancetta, tossing to combine and heat through. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.
Serving Suggestions for Your Savory Brussels Sprouts
These savory, golden-edged Brussels sprouts with crispy pancetta are a showstopper on their own and incredibly versatile. Serve them straight from the skillet while they’re hot and the flavors are at their peak. They shine as a sophisticated accompaniment to a wide range of main courses, effortlessly elevating any meal.
Consider pairing them with:
- Roasted Poultry: Their rich flavor beautifully complements succulent roasted chicken or a festive holiday turkey.
- Seared Meats: Enjoy them alongside a perfectly seared steak, juicy pork chops, or a tender pork roast.
- Fish Dishes: The salty pancetta and earthy sprouts create a fantastic contrast with delicate salmon or cod.
- Holiday Feasts: On your Thanksgiving or Christmas table, they’re a welcome addition alongside creamy mashed potatoes, rich gravy, and other traditional sides.
For an extra flourish and to further enhance their flavor and texture, consider these finishing touches:
- Brighten with Lemon: A fresh squeeze of lemon juice just before serving adds a zesty brightness that cuts through the richness and awakens the palate.
- Sweet Tang with Balsamic Glaze: A delicate drizzle of balsamic glaze provides a sweet, tangy counterpoint that complements the caramelized sprouts beautifully.
- Cheesy Umami: A sprinkle of freshly grated Parmesan or Pecorino cheese adds a wonderful salty, nutty, and savory depth.
- Crunchy Texture: Toasted hazelnuts, slivered almonds, or even toasted breadcrumbs offer an appealing textural contrast.
- Extra Freshness: A final sprinkle of additional fresh herbs like chopped parsley, chives, or more thyme adds a burst of fresh aroma and color.
Storage & Reheating for Optimal Flavor
If you happen to have any leftovers of these delectable Brussels sprouts with pancetta, store them in an airtight container in the refrigerator for up to 3-4 days. While they are always best fresh, reheating them properly can bring back much of their original charm.
To reheat, the best method is to warm them gently in a skillet over medium heat. Add a splash of broth or a drizzle of olive oil to the pan to help refresh them and revive that tender-crisp texture. Continue cooking, stirring occasionally, until they are heated through and the edges begin to crisp up again. This prevents them from becoming soggy.
Alternatively, for an even crisper result, you can reheat them in an air fryer at 350°F (175°C) for 3-4 minutes. This method is excellent for reviving the browned edges and ensuring they remain beautifully textured, avoiding the mushy fate that can sometimes befall reheated vegetables.
Freezing cooked Brussels sprouts with pancetta is generally not recommended. The sprouts tend to become mushy and lose their desirable texture once thawed, and the crispy pancetta can also become chewy. It’s best to enjoy this dish fresh or reheated from the refrigerator.
Frequently Asked Questions About This Recipe
No, for skillet-cooked or roasted Brussels sprouts, there’s absolutely no need to blanch them beforehand. Blanching is often used to partially cook vegetables or preserve their color, but for this recipe, cooking them directly in the pan (with a brief steam from the broth) allows for superior caramelization, deeper flavor development, and a more appealing tender-crisp texture that you won’t achieve with blanching.
Absolutely! Smoked bacon is an excellent and popular substitute for pancetta. It will impart a slightly smokier and often saltier flavor to the dish, which many find delightful. Simply dice the bacon and render it in the same way you would the pancetta.
Bitterness in Brussels sprouts is often a sign of overcooking or using older sprouts. To avoid this, cook them until they are just tender when pierced with a knife, and their color is still a vibrant green with golden-brown caramelized edges. Fresh sprouts are naturally less bitter. Additionally, a touch of salt and an acid, like a squeeze of lemon juice or a drizzle of balsamic glaze, can help to balance and mitigate any natural bitterness that may be present.
While these Brussels sprouts are truly at their best when served immediately after cooking, you can certainly prepare components 1-2 days in advance to save time. Trim and halve the Brussels sprouts, slice the shallots, chop the fresh thyme, and render the pancetta until crisp. Store each of these prepped ingredients separately in airtight containers in the refrigerator. If you need to cook the entire dish ahead, par-cook the Brussels sprouts until they are just tender with light color, then cool quickly and refrigerate. Before serving, finish them in a hot skillet with a splash of broth and a little olive oil to warm them through and re-crisp their edges, then add the reserved pancetta and fresh thyme.
More Delicious Vegetable Side Dishes for Any Gathering
Looking to expand your repertoire of fresh, flavorful sides to complete your holiday menu or simply add variety to your everyday meals? Explore these easy and elegant vegetable dishes. They’re simple for the cook to prepare, yet special enough to grace any table – and remember, these aren’t just for the holidays!
- Air Fryer Butternut Squash
- Fresh Green Beans Almondine Recipe
- Maple Roasted Carrots (Easy Glazed Carrots Recipe)
- Buttery Baby Dutch Yellow Potatoes
Share Your Experience!
If you try this recipe for Brussels Sprouts with Pancetta, please take a moment to let me know how it turned out by leaving a comment below. I truly appreciate hearing from you, and your feedback and star ratings are invaluable in helping other readers discover and enjoy this delicious dish. Thank you!
📖 Recipe
Brussels Sprouts with Pancetta
Sally Cameron
Pin Recipe
Equipment
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large, wide saute or fry pan 12″ – 13″ pan
Ingredients
- 4 ounces cubed pancetta
- 2 pounds fresh Brussels sprouts choose larger ones if possible
- ½ cup sliced shallots about 2 medium
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper optional
- ½ cup low sodium chicken broth
- 2 teaspoon chopped fresh thyme leaves
- 1 large garlic cloves finely chopped or zested
Instructions
Brown the pancetta
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In a large, wide saute or frying pan over medium heat, add the cubed pancetta. Fry until it’s beautifully crisp and has rendered most of its fat. Use a slotted spoon to transfer the crispy pancetta to a plate lined with paper towels, allowing excess fat to drain. Leave about 1-2 tablespoons of the flavorful rendered fat and any browned bits in the pan for the sprouts. Do not wash the pan.
Prep Brussels sprouts
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While the pancetta is browning, prepare the Brussels sprouts. Trim the tough root ends and peel off any withered or damaged outer leaves. Slice each sprout in half through the root end. After trimming, you should have approximately 1 ½ pounds of prepped sprouts.
Brown the sprouts
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Add a tablespoon of olive oil to the pan with the reserved pancetta fat. Working in two batches to avoid overcrowding (which would steam them), place the halved sprouts cut-side down. Cook undisturbed until they achieve a beautiful, deep golden-brown caramelization on the cut side. Flip them briefly to brown the other side, then transfer the browned sprouts to a bowl. Repeat this process with the remaining sprouts, adding more olive oil if the pan becomes too dry. Once all sprouts are browned, return them all to the pan.
Add aromatics
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Stir the sliced shallots into the pan with the Brussels sprouts and cook over medium to medium-low heat for about 2 minutes, stirring, until they soften and become translucent. Then, add the finely chopped garlic and cook for an additional 30 seconds until fragrant, being careful not to let it burn.
Finish the sprouts
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Pour in the broth and add the fresh thyme. Cover the pan with a lid and cook over medium-low heat until the Brussels sprouts are tender when pierced with a knife, which typically takes 3-5 minutes depending on their size. Uncover the pan and allow any remaining liquid to reduce into a light, glossy glaze. Finally, add the reserved crispy pancetta back to the pan and toss everything together until hot. Taste, then season lightly with additional salt and pepper as needed before serving immediately.