This 5-ingredient sautéed Brussel sprouts recipe makes traditionally bitter Brussel sprouts sweet, crispy, and crazy delicious thanks to caramelized bites and crispy, salty pancetta.
This recipe is brought to you by Kroger
Brussel sprouts have a history of being a divisive vegetable. These cruciferous cabbages used to have a bad reputation for being boiled, mushy, and bland. Thankfully times change, and so do our palates.
The beauty of this Brussel sprouts recipe—and why I now actually like eating them—is the crispy but caramelized sweetness that occurs when they’re roasted. Typically this happens in the oven on a sheet pan, but when mega cooking days like Thanksgiving take up all that precious oven space with roasted turkey, stuffing, and homemade rolls, the cast-iron skillet is where I put these babies to work.
A cast-iron skillet plus high heat equals perfectly crisp Brussels right on the stovetop with salty pancetta, maple sweetness and a contrasting vinegar tang. Oh, and did I mention this recipe has just 5 ingredients and comes together easy and fast?
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What’s in These Sautéed Brussel Sprouts?
Brussel sprouts don’t need a laundry list of seasonings to achieve their stellar flavor. A few heavy hitter ingredients can go a long way.
Here’s what you’ll need to make these sautéed Brussel sprouts:
- Pancetta—I buy it in one ½ pound chunks at the deli counter, then dice it into smaller pieces myself. Or use thick-cut bacon instead.
- Olive oil
- Brussels sprouts
- Maple syrup
- White balsamic vinegar—feel free to use regular balsamic instead
- Kosher salt and pepper
What Are The Health Benefits of Brussels Sprouts
Brussels sprouts are rich in antioxidants, vitamins and minerals like iron, potassium, and Vitamin C. They also have cartenoids, which help promote healthy vision, and may have cancer-fighting properties. These cruciferous veggies are also said to help regulate blood sugar and reduce inflammation.
How to Make These Sautéed Brussel Sprouts
Not only do you only need a few ingredients for this recipe, it’s also totally easy and quick to make.
Here’s how to make these sautéed Brussels sprouts:
- Wash & trim your sprouts. To trim and halve the Brussels sprouts, simply cut the end of the sprouts off (it’s very woody and inedible) before peeling off any yellowing leaves. Then, slice the sprouts in half.
- Cook your pancetta in some olive oil. Pancetta (Italian bacon made of pork belly meat) that is salt cured and very similar to the flavor of bacon. Because pancetta is leaner than bacon, you’ll need to cook it in a bit of olive oil.
- Remove & drain the pancetta. Use a slotted spoon or spatula to remove your pancetta from the skillet and drain it on a paper towel-lined plate. Then, add the halved, fresh Brussels sprouts to the skillet. And that’s when things really get cooking.
- Dress your sprouts. Simply mix a bit olive oil, white balsamic vinegar, and maple syrup for a bit of sweetness and add at the end. The dressing is absorbed right into the sprouts and mellows their bitterness with every sweetened, crunchy bite.
Tips for Making Crispy Brussel Sprouts
Try to find Brussel sprouts that are smaller and more compact—they will be sweeter. The larger the sprouts, the more cabbagey and bitter they will taste.
The key to getting these sautéed Brussel sprouts crispy is to let them cook undisturbed in the heavy-bottomed cast-iron skillet cut side-down. This is where the caramelization process begins. All vegetables become sweeter with that continued exposure to higher heat, releasing the sugars within.
In addition to cooking the sprouts at a higher heat, maple syrup and balsamic are key for helping offset some of the bitterness.
There’s no need to cook the sprouts before adding them to the pan. They become tender and delicious as they cook all the way through. Simply cover with a lid, and let them do their thing.
What to Serve With These Brussel Sprouts
- 5-Ingredient Stovetop Creamed Spinach
- Maple-Chipotle Sweet Potatoes
- The Best Juicy Turkey
- Mashed Cauliflower with Parmesan and Chives
- 5-Ingredient Slow Cooker Creamed Corn
- Sweet Carrots with Tarragon
- Buttermilk Blue Cheese Mashed Potatoes
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Roasted Brussel Sprouts with Pancetta
Ingredients
- ½ pound pancetta* , cut into small dice (about 1 cup)
- 2-3 tablespoons olive oil , divided
- 1 pound fresh brussel sprouts
- 2 tablespoons maple syrup
- 1 tablespoon white balsamic vinegar
- Kosher salt and freshly ground black pepper
Instructions
- Heat a large cast-iron skillet over medium heat with 1 tablespoon of the olive oil. Add the pancetta and cook, stirring occasionally, until it is fragrant and beginning to crisp. Transfer to a plate lined with a paper towel to drain and set aside.
- While the pancetta is cooking, trim the ends of the brussels sprouts and cut in half from the root to the tips of the sprout. Raise the temperature of the pan to medium-high heat. Add the Brussels sprouts cut side down in an even layer, and cook for 4-5 minutes and the sprouts begin to brown and caramelize, then turn, season with kosher salt and black pepper, reduce the heat to medium and cover with a lid. Add another tablespoon of oil to the bottom of the pan if needed. Cook for another 3-4 minutes or until the sprouts are fork tender.
- Add the pancetta back to the pan with the sprouts. Whisk the remaining tablespoon of olive oil with the maple syrup and balsamic vinegar and add to the sprouts, tossing to coat, and cook for another minute or two, so the sprouts are still fork tender but not mushy. Season with more kosher salt and ground black pepper and serve.
Notes
- *You could also use regular bacon if you'd prefer. Just choose a really good quality brand or pick it up directly from the meat counter itself. The lesser brands of bacon turn out all fat and end up becoming a grease bomb without much flavor.
Nutrition
More Roasted Vegetable Side Dishes You’ll Love
- Roasted Asparagus
- Easy Quick Roasted Tomatoes
- The Best Crispy Oven Roasted Potatoes
- Roasted Sweet Potatoes
- Miso Roasted Butternut Squash
- Roasted Asparagus with Browned Butter and Almonds
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If you want to make ahead and reheat, what would you do different?
Nothing, I’d reheat them either in a skillet or the microwave
Hi, Heidi! I truly marvel over your photos. I make a similar recipe, but my sprouts do not retain their beautiful green hue, even when they are not overcooked. I roast mine in the oven…do you think the secret is in using a pan?
When I make caramelized Brussels sprouts, I add some deveined kale leaves in the last few minutes of cooking. I scoop the kale out and use it as a nest for the Brussels sprouts.
The first time I tried these was in a restaurant in Oxford MS. Love them. I have made them at home with bacon. Never used pancetta but can’t wait to try it
hi,
Roasted brussels sprouts looking very , it makes me hungry , cause of this is veg i love veg item and stuff so thanks for this posting ,
regards,
mansi desai
Roasted brussels sprouts are my fave, these look so good!
OK, I was wise to our sweet dog Posey lurking under the table for treats from you and your sister. When I was a kid I used to swallow peas one at a time with a swig of milk just to get them down without having to taste them, I had experience. Your cookiing method is awesome, it makes a great veggie even better and no one has to hide under the table.
I laughed when I read about dealing with disliked foods, because I did the same thing as a kid! Usually it was asparagus that I was trying to get rid of, though. We had a huge asparagus bed, so in season, we always had lots of it.
I’m looking forward to trying your sprout recipe – sounds yummy!! My technique is to slice the sprouts very thinly, into 3 or 4 slices, gently brown in a little oil and butter, then add a Tbsp or so of either beef or chicken broth, let them cook until broth is absorbed, then add a little more, cook just until the sprouts are tender-crisp.