Roasted Brussels Sprouts with Pancetta

Brussels Sprouts seared with pancetta, with the sweet and savory notes of pepper jelly and balsamic vinegar.

Servings Servings

Cuisine Creole

Course Side Dish

Calories 226

Prep Time 15

Cook Time 30

Total Time 45

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.

Notes

Read my article, Roasted Brussels Sprouts with Pancetta, for detailed step-by-step instructions with photos, more tips, ingredient notes, substitutions, and FAQs.

Pancetta is cured, unsmoked pork belly that can be fairly salty; only add salt at the end if needed after tasting.

It is best to get the pancetta from a butcher or deli; don't use pre-diced, packaged pancetta because the dice are usually too small and the pancetta will burn easily.

Bacon or prosciutto are suitable substitutes for the pancetta. If the pork you use is very lean, bacon grease, lard, or butter can be used to help the frying process.

Add back only half of the pancetta before roasting to not overwhelm the Brussels sprouts. You can offer the rest of the pancetta as a garnish.

Pepper Jeyy can be made with jalapeno or habanero peppers and may vary in sweetness and heat level. Start with 2 tablespoons, then taste after it dissolves and decide if you want to add more.

Use a 12 to 14-inch oven-safe skillet (like a cast-iron skillet ). If you don't have an oven-safe skillet, place the Brussels sprouts in a prepared (lightly coated with butter or olive oil) baking dish for the oven.

Roasted Brussels sprouts will last about 3 days in the fridge before they start losing their flavor. They also freeze well. Let the Brussels sprouts cool completely, then place them in an airtight freezer bag or container for about 12 months.

To reheat Brussels sprouts, place the defrosted Brussels sprouts in a 350-degree oven, spread them out in a baking pan, uncovered. Heat for about 10 minutes. Other options are an air fryer, skillet, or microwave (although the microwave may make the Brussels mushy).

Nutrition