Brussels sprouts with Pancetta is hands down one of my all time favorite brussels sprouts recipes. I make this year after year, and hope you’ll add it into your repertoire too.
What makes these brussels sprouts so good?
- Pork. Pancetta (aka Italian bacon) adds some delicious fat and salty, savory notes that pair perfectly with the sprouts.
- Browning. It’s all about flavor development here. Take your time to brown both the pancetta and brussels sprouts on the stove top for those slightly sweet, toasty flavor notes and crispy texture. It’s easier to control browning on the stove top, which is why I start the cooking process here and finish it off in the oven to make sure the brussels are cooked through in the center.
- Lemon. We have some deep, earthy and meaty flavors going on here, so lemon provides some needed brightness and acidity. Use both the zest and juice for the most lemon flavor.
Looking for more fall recipes?
- Pumpkin Chocolate Chip Pancakes
- Baked Pumpkin Donuts with Maple Glaze
- Sweet Potato Casserole with Marshmallows and Brown Butter Pecan Topping
- Cranberry Orange Scones
- Brined Pork Chops with Apples and Onions
- Garlic Mashed Potatoes
- Sausage Chestnut Stuffing
- Apple Cider Braised Turkey Legs
- Chicken and Dumpling Soup
- Braised Short Ribs with Sunchoke Puree
- Kale Apple Salad with Blue Cheese and Maple Glazed Walnuts
- Pumpkin Meringue Pie
- Mini Pumpkin Cheesecakes with Whipped Sour Cream
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Brussels sprouts with pancetta is one of the best ways to eat brussels sprouts in my opinion. Charred brussels with crispy pancetta and a hint of lemon will be your new favorite way to eat your veggies.
- 1lb brussels sprouts, trimmed and halved
- 4oz pancetta, cut into ½ inch cubes*
- 2 tablespoon extra virgin olive oil
- Zest of ½ a lemon
- Lemon wedges for serving
- Kosher salt
- Heat oven: Preheat oven to 400°F.
- Crisp pancetta: Add cubed pancetta to a cold cast iron or nonstick pan. Turn heat to medium. Render fat and crisp pancetta, stirring occasionally, for 10-15 minutes or until browned. Transfer to a bowl.
- Brown brussels: Increase heat to medium-high. Add olive oil to pan. Add brussels sprouts, cut side down. Season with salt. Cook for about 3-5 minutes or until well-browned. Flip and cook on opposite side for 1-2 minutes. Season with salt on cut side.
- Finish in oven: Transfer pan to oven to cook brussels sprouts all the way through. This may take approximately 5-12 minutes, depending on the size of the brussels and how much they cooked on the stove top.
- Serve: Stir pancetta and any rendered fat in with brussels sprouts. Stir in zest. Squeeze over lemon juice to taste or serve with lemon wedges. Enjoy.
- For thick cut pancetta, try your deli counter. I ask for a nice thick chunk (either ½ inch or 1 inch thick) and chop it up at home. If you buy extra, it freezes very well. Just wrap in plastic wrap and stick in a ziplock bag labeled with the date, and you’re good to go next time you need pancetta.
- If you can’t find pancetta, you can sub out slab bacon or thick cut bacon.
- Category: side
- Method: roast
- Cuisine: American, Italian
- Serving Size: ⅙ of brussels sprouts
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 12mg
Keywords: brussels sprouts with pancetta, brussels sprouts and pancetta, roasted brussels sprouts