Flavor-Packed Brussels Sprouts with Pancetta Recipe Is the Perfect Side Dish
A splash of apple cider vinegar adds a kiss of sweet tang.
Brussels sprouts are delicious simply tossed with olive oil, salt and pepper then roasted. And these mini cabbages are a classic side. But sometimes you don’t want to turn on the oven. Or maybe oven space is tight. That’s what inspired us to come up with this Brussels Sprouts with Pancetta recipe that cooks up right on the stove top.
Pancetta is a cured pork product from Italy. But if you can’t find it, simply sub in regular bacon. The drippings pair perfectly with the sprouts for a flavor combo that can’t be beat. For best results, cook the sprouts over medium-high heat until golden. This caramelizes natural sugars so they turn out just as delicious as roasting. And be sure to scrape up any browned bits from the bottom of the pan. It creates a tart-sweet glaze that takes this dish to new heights of yum! Give our Brussels Sprouts with Pancetta recipe a try, then leave a comment below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 (lbs.) Brussels sprouts, loose outer leaves trimmed, sprouts halved (or quartered if large)
- 2 Tbs. olive oil
- 1 (¼" thick) slice pancetta, cut into small cubes
- ¼ tsp. kosher salt
- ¼ tsp. white pepper
- 2 Tbs. Apple cider vinegar
Instructions
In medium pot of salted boiling water, cook Brussels sprouts until starting to soften, 2–3 min. Drain; rinse under cold water. Drain well.
In large nonstick skillet, heat oil over medium heat. Add pancetta; cook, stirring occasionally, until browned in spots, about 8 min.
Increase heat to medium-high; add sprouts, spreading out in single layer; sprinkle with salt and pepper. Cook, turning occasionally, until sprouts are golden in spots and just tender, about 12 min. Stir in vinegar to release any browned bits. Transfer sprouts mixture to serving dish.
