Not excited about Brussels sprouts? Chances are, the ones you’ve had were overcooked, mushy, and bitter. This recipe will change your mind. Roasting brings out a natural sweetness, and when paired with savory pancetta, garlic, and a sweet-tangy glaze, the flavor is irresistible. Sweet Daddy D’s Roasted Brussels Sprouts with Pancetta isn’t the Brussels sprouts of your childhood—it’s simple, no angst, and downright delicious. Keep this recipe handy whenever your table needs a flavorful boost.
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Why You'll Love this Roasted Brussels Sprouts with Pancetta Recipe
Think you don’t like Brussels sprouts? That’s probably because you’ve only had the over-boiled, bitter kind. This recipe flips the script. Here’s why you’ll be hooked after the first bite:
- Sweet, Nutty, Crispy Goodness: Roasting makes Brussels sprouts caramelized and crunchy on the outside, tender on the inside, and totally irresistible.
- Savory Meets Zingy: Pancetta and garlic bring the rich, savory vibes, while a pop of pepper jelly and balsamic glaze keep things bright and exciting.
- Easy-Peasy Prep: No fancy ingredients or tricky steps here—just simple, straightforward cooking that anyone can pull off.
- Weeknight Simple, Holiday Special: Quick enough for a Tuesday night, but fancy-looking enough to impress at Thanksgiving or Christmas dinner.
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Here's What You Need
These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.
Ingredient Notes
- Brussels Sprouts: I recommend fresh Brussels sprouts, but frozen are an excellent alternative.
- Pancetta: An Italian cured pork belly, similar to bacon but unsmoked, giving it a milder, porky flavor. Try to get a thick slice of pancetta in the Deli department at your grocery store. It is also sold pre-cubed, but I find those pieces to be too small; but will work if that's all you have.
- Chicken Stock: Very little stock is used in this recipe, helping to deglaze the skillet.
- Pepper Jelly: Pepper jellies can be made with jalapeno or habanero peppers and will vary in sweetness and heat. Choose one with a flavor profile you like.
- Balsamic Vinegar: Adds a subtle brightness to the dish, helping to balance the pancetta fat.
- Salt: The pancetta will likely be salty, so any additional salt should be held off until you taste the dish after roasting.
Substitutions
Substituting ingredients is sometimes desirable or necessary, but keep in mind that any substitution may impact the flavor profile, cooking time, or nutrition.
- Pancetta: Use about 8 ounces of Bacon, chopped into 1-inch pieces, or ham with lots of fat.
- Garlic: Garlic powder (¼ to ½ teaspoon), chopped shallots, or finely chopped yellow onions.
- Thyme: Substitute your favorite herb.
- Balsamic Vinegar: Substitute Red Wine Vinegar (1 teaspoon) plus honey (½ teaspoon); Apple Cider Vinegar (¾ teaspoon) plus Maple Syrup (¼ teaspoon); Sherry Vinegar or Cane Vinegar. Lemon Juice (1 Tablespoon) can also be substituted.
- Pepper Jelly: Substitute any apple or other homemade jelly with a pinch of pepper flakes.
- Chicken Stock: Use Vegetable stock or dry white wine.
Lagniappe Tip: If using lean meats, add a tablespoon of olive oil, butter, or reserved bacon fat when sautéing garlic and sprouts. Avoid sweetened or heavily smoked varieties unless you want that flavor in the dish.
Cookware
Roasted Brussels Sprouts with Pancetta can be cooked in one pan: use an oven-safe 12-inch cast-iron skillet, or a 12-inch skillet and a baking dish.
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Hints and Tips (FAQ)
Look for firm, tightly packed sprouts with bright green leaves. Avoid any that are yellowing or have soft spots.
Soaking helps loosen dirt and remove any hidden grit or bugs. It’s optional if your sprouts are already clean, but it doesn’t hurt. Make sure to dry the Brussels before cooking.
Yes, but make sure it’s oven-safe if you plan to finish the dish in the oven. Otherwise, transfer the sprouts to a baking sheet after sautéing.
To maximize fat rendering from the pancetta, use a consistent medium heat in a cold skillet, allowing the fat to melt out gradually without burning. Excessive heat will cause the exterior to crisp and burn before the fat is fully rendered.
Here's What You Do
First...you have a beer. Preparation is the key to no-angst cooking! Grab a beer and read the recipe from top to bottom, noting the ingredients and how they must be prepared. Then, perform your mise en place. With most of the work done, you’re ready to assemble this dish, making cooking a joy!
Mise En Place
No-angst cooking starts with Mise En Place! Prep and measure all your ingredients before you start. This way, most of the work is done, and you can easily focus on cooking!
Prepare each ingredient in the quantity and form it will be added to the skillet. As you cook, all you need to do is seamlessly assemble the recipe, making cooking fun and you a better cook!
- Trim the tough stem end of each sprout with a sharp knife, remove any yellow or loose outer leaves, and slice in half lengthwise.
- Rinse the Brussels sprouts in cold water to remove dirt, then pat dry to ensure crispy sautéing.
- Chop the pancetta into about one-quarter to half-inch cubes.
- Roughly chop the garlic.
- Measure the remaining ingredients.
Pan-sear the Brussels Sprouts
What happens in this step? Flavor starts to build by rendering the fat from pancetta, then using that to saute the Brussels sprouts.
Lagniappe Tip: Starting pancetta in a cold pan allows the fat to render slowly as the pan heats. If the heat is too high, the outside will crisp and burn before the fat renders. The aim is to create a crispy texture and flavorful fat for sautéing the sprouts. Stir occasionally to prevent sticking, and don’t rush the 15-minute rendering process.
Roast the Brussels Sprouts
What happens in this step? The final stage of flavor comes when the sautéed pancetta is added back and the dish is finished in a hot oven.
Lagniappe Tip: I only add back half of the pancetta. We need the whole amount to render the fat, but adding it all back can overwhelm the Brussels sprouts.
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Serving Suggestions
Roasted Brussels Sprouts with Pancetta is a versatile side that pairs beautifully with a wide range of entrées, making it an excellent choice for holidays or special occasions. Its savory, slightly sweet flavor perfectly complements beef, pork, or poultry. Try serving it alongside these dishes:
Side Dishes can make or break a meal. These great sides will make any meal shine!
Leftover Tips
Properly stored leftover Brussels Sprouts with Pancetta will retain their quality and texture in the refrigerator or freezer by following these simple tips:
- Let the leftovers cool completely within 2 hours of roasting before sealing the container to avoid condensation.
- Refrigerator: Store leftovers in an airtight container; they will maintain their quality for up to 3 days.
- Freezer: Leftover Brussels Sprouts with Pancetta can be stored in a freezer-safe, airtight container or vacuum-sealed bag, in the freezer for up to 6 months.
- Due to moisture, the texture may not remain optimal in the freezer, but the flavor will still be very good.
Reheating
Defrost frozen Brussels Sprouts with Pancetta in the fridge overnight. Reheat on a baking sheet in a 350-degree oven for about 8 to 10 minutes. You can also reheat them in an air fryer or skillet over medium-high heat.
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Publisher's Note: This article and recipe were first published in December 2019. I have rewritten the article for clarity, added FAQs, and step-by-step instructions with photos. I have also updated the recipe by adding a flavorful, tangy glaze.
Yeah You Right!
Recipe
Roasted Brussels Sprouts with Pancetta
Here's What You Need
- 1 pound Brussels sprouts See Notes
- 8 ounces pancetta cubed
- 2 cloves garlic finely chopped
- ½ teaspoon dry thyme leaves
- ½ cup Chicken Stock
- 1 tablespoon balsamic vinegar
- 3 Tablespoons Pepper Jelly See Notes
- ½ teaspoon Kosher salt
- ½ teaspoon Ground black pepper
Here's What You Do
- Trim the stem ends off the Brussels sprouts, remove loose leaves; slice in half length-wise. Rinse and set aside.
- Dice the pancetta into ¼ inch cubes; chop the garlic, and measure the remaining ingredients. Preheat the oven to 425 degrees Fahrenheit.
- Add the diced pancetta to a cold oven-safe skillet (or other heavy-bottom skillet).
- Turn the heat to medium under the pan and sauté the pancetta to render the fat; about 15 minutes.
- Once the fat has rendered, remove the pancetta from the pan (leaving the fat); set aside in a bowl and reserve.
- Increase the heat to medium-high. To the rendered fat, add the Brussels sprouts and saute, stirring constantly, for about 3 to 5 minutes.
- Add the thyme, pepper, and garlic; stir to combine and saute for 2 minutes. (See Notes: hold off on salt until the end)
- Add the stock; deglaze the pan bottom and simmer until the stock has reduced almost completely, about 5 minutes.
- Add the pepper jelly and vinegar; mix well and saute until the jelly has melted and a light glaze begins to develop. (See Notes)
- Add half of the reserved fried pancetta and mix thoroughly to coat the pancetta with the developing glaze. (See Notes)
- Transfer the Brussels sprouts to a baking dish, or leave them in the cast-iron skillet. Place it in the 425-degree oven, uncovered, and roast for about 10 minutes or until the Brussels sprouts and pancetta start to brown.
- Remove from the oven; taste, add salt and adjust seasoning, as needed. Mix well and serve.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Sweet Daddy D
This updated recipe is better than ever!