Crispy Pancetta Brussels Sprouts with Balsamic
Golden Brussels sprouts and crisp pancetta get a sharp balsamic glaze in this fast, savory side.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (121 reviews)
INSPIRED BY
Inspired by Italian-style skillet vegetables and the sweet-sour balance of balsamic agrodolce. The one-pan method keeps this original side weeknight friendly.
Story
Casey thinks Brussels sprouts deserve a little drama. Pancetta gives them a crisp, salty edge, while balsamic and maple make the browned leaves taste almost candy-like. Put this skillet beside anything roasted and watch it vanish first.
By Casey
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 4 ounces diced pancetta
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 garlic clove, grated
- 1/4 cup toasted walnuts, chopped
- 2 tablespoons shaved Parmesan
Instructions
- Whisk the balsamic vinegar, maple syrup, and grated garlic together in a small bowl.
- Cook the pancetta in a large skillet over medium heat for 4 minutes until crisp, then transfer it to a plate.
- Add the olive oil to the skillet, arrange the Brussels sprouts cut-side down, and season with salt and pepper.
- Cook undisturbed for 5 minutes until the cut sides are deeply golden, then toss and cook for 3 minutes more.
- Return the pancetta to the pan, pour in the balsamic mixture, and toss for 1 minute until glossy.
- Top with walnuts and Parmesan, then serve hot while the edges are crisp.
Chef Tips
- Use a wide skillet and keep the sprouts in one layer for the best browning.
- Pancetta is salty, so taste before adding more salt at the end.
- The glaze should coat the sprouts, not pool in the pan, so keep the heat medium-high for the final minute.
- Swap walnuts for toasted hazelnuts if you want a more buttery crunch.
Cook's Notes
- Do not stir the sprouts during the first sear.
- Keep the glaze moving once it hits the pan so the maple does not scorch.
- Add the walnuts and Parmesan just before serving for contrast.