Pan-fried Brussels Sprouts with Crispy Pancetta: the side dish that wins hearts!
Brussels sprouts are often the victim of a bad reputation: many remember them only as boiled vegetables with an overpowering flavor and a mushy texture.
With a touch of creativity and the right cooking technique you can completely transform them.
Our recipe for pan-fried Brussels sprouts and crispy pancetta is the definitive proof that even the most skeptical can fall in love with this little winter treasure.
The secret of this dish lies in contrast… the natural sweetness of the sprouts, enhanced by a brief blanching, meets the pronounced saltiness and smoky note of the browned pancetta.
The final skillet finish does more than warm the ingredients—it allows the flavors to meld.
To get flavorful, non-bitter Brussels sprouts, choose small, firm, bright green sprouts; the smaller ones are generally sweeter.
Cook them in salted water for no more than 5–7 minutes. They should remain slightly firm to the bite, as they will finish cooking with the pancetta.
Whether you need a quick weeknight idea or an impressive accompaniment for a Sunday roast, this pan of Brussels sprouts and pancetta is the ideal solution.
It’s a humble dish but full of flavor, able to bring color and character to your table.
Try them with a sprinkle of freshly ground black pepper or, for a gourmet touch, a few chopped walnut halves.
approx. 443 kcal per person
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make Pan-fried Brussels Sprouts with Crispy Pancetta
- 1 lb 2 oz Brussels sprouts
- 3.5 oz smoked pancetta (diced)
- to taste salt
- 1 clove garlic
- 1 tbsp butter (a knob)
- a splash of water
Tools
- 1 Pan Non-stick pan
Preparation of Pan-fried Brussels Sprouts with Crispy Pancetta
First, clean the sprouts by removing any damaged outer leaves and trimming most of the stem. Wash them well, drain, make a small cross cut in the base of each sprout, and place them in a pot to blanch.
Cook them for 4–5 minutes from the boil, then drain and set aside.
In a non-stick skillet, add one clove of garlic and the diced pancetta. Brown the pancetta for a few minutes, then add the butter.
Add the sprouts, season with salt, and add a splash of water (about a finger’s width). Cook over low heat for 15–20 minutes, or until the vegetables are tender enough. Ideally you would cook the two elements in separate pans and combine the pancetta at the last minute, but if you’re short on time this method works well too.
Finish cooking everything, plate, and serve hot.
