Brussels Sprouts with Pancetta

9 Reviews
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Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
10 servings (serving size: about 2/3 cup)
By Molly O'Neill
December 2009
RECIPE BY Cooking Light

You can substitute bacon for pancetta.

Ingredients

  • 2 1/2 pounds Brussels sprouts, trimmed
  • 1 tablespoon kosher salt
  • 1/2 cup chopped pancetta (about 4 ounces)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon cider vinegar

Nutritional Information

  • Calories 90
  • Fat 4g
  • Satfat 1.7g
  • Monofat 1.8g
  • Polyfat 0.6g
  • Protein 5.5g
  • Carbohydrate 10.2g
  • Fiber 4.3g
  • Cholesterol 8mg
  • Iron 1.6mg
  • Sodium 318mg
  • Calcium 48mg

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Cook Brussels sprouts and 1 tablespoon salt in boiling water 6 minutes or until almost tender. Drain and plunge into ice water; drain well.

Step 3

Cook pancetta in a large skillet over medium-low heat until crisp, stirring occasionally. Remove pancetta from pan, reserving drippings.

Step 4

Cut Brussels sprouts in half lengthwise; place on a baking sheet. Add reserved drippings, 1/4 teaspoon salt, and pepper; toss to coat. Bake at 450° for 15 minutes or until browned, stirring after 10 minutes. Combine Brussels sprouts, pancetta, and vinegar in a large bowl; toss well.

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Ratings & Reviews

LauraD318's Review

LauraD318
January 04, 2015
I've made variations of this recipe before and think Brussels sprouts and pancetta are a great combination. I'm only giving this version 3 stars because I think boiling the Brussels sprouts destroyed their texture. The actual seasoning of the dish was very good but next time I will roast the sprouts instead which I think is easier anyway.

mandofan's Review

sobgila
April 06, 2012
Loved it. I also used thick cut bacon. Make sure not to overboil the Brussels sprouts lest they become a bit soggy. Halved the recipe and still boiled 6 minutes and it was really too much time. Still tasty though.

sobgila's Review

wcgnrkg
March 27, 2012
N/A

wcgnrkg's Review

Cissy1970
January 18, 2011
Great, easy recipe! I think this recipe made the best brussel sprouts I've ever had. I've tried many recipes for brussel sprouts and was happily surprised to find such a great recipe that is so simple.

hollyaustin1's Review

labraDOR
October 30, 2010
Great recipe! Next time, I will turn the oven to broil for the last 5 minutes or so. I like a little more caramelization when I cook brussel sprouts. The pancetta makes it taste SO sinful!

user's Review

user
October 13, 2010
Substituted thick cut bacon for the pancetta and thought the smokiness added another dimention to the overall flavor. My husband, the Brussels sprouts lover, raved about them!

Cissy1970's Review

hollyaustin1
August 07, 2010
I have made this dish so many times and I, nor my husband, never get tired of it! This recipe can be for special occasions or everyday meals! I have made it for both. I did alter the ingredients: I use balsamic vinegar instead of cider vinegar. I also use bacon instead of pancetta and I usually add more bacon then the recipe calls for (about 1/2 lbs). It's a seasonal dish for us as we only use organic brussel sprouts. We look forward to when the brussel sprouts are available as I know this is the dish I will be making!!!

labraDOR's Review

Mosadi59
April 07, 2010
Great Recipe for any ocassion. I have made it with smoked bacon or Pancetta and delicious with either ingredient. Good recipe when Brussel Sprouts are in season. My family loves it.

Mosadi59's Review

mandofan
December 22, 2009
Absolutely delicious. Of course it's flavored with pork fat: how can you go wrong? Seriously, even the children loved this. Perfect accompaniment for holiday turkey dinner, and easy to put together.
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