Sautéed Brussels Sprouts with Pancetta
Sautéed Brussels Sprouts with Pancetta is an easy side dish, packed with flavor. This recipe works great for a holiday meal or a weeknight dinner. Feel free to buy pre-shredded Brussel sprouts, to save even more time in the kitchen.
Brussels sprouts are a fall staple, and this recipe gives them something a little extra special with the addition of pancetta. There are lots of different ways to enjoy Brussels sprouts whether it be in a salad, roasted, or wrapped with bacon, but sautéed with pancetta might just be my absolute favorite way to eat (and serve) Brussels sprouts. This recipe is so easy and absolutely incredible!
And I know, Brussels sprouts are one of those veggies that people either love or hate. But, this version is one that I just know you’re going to love! A great dish for those of you looking to give Brussels sprouts another try!
You only need 5 simple main ingredients to make this roasted Brussels sprouts dish:
- Olive oil – For sautéing all of the ingredients.
- Pancetta – So tasty! Pancetta is seasoned, salt-cured pork belly (I think of it as Italian bacon). It really takes this dish to the next level!
- Onion & garlic – Sautéed diced onion and garlic adds delicious aromatic flavor to the Brussels.
- Brussels sprouts – You’ll want to use fresh Brussels sprouts in this recipe. Frozen Brussels will not shred properly and hold a lot of water, so they will not get nice and crisp when sautéed.
- Chicken or vegetable stock – Gives the Brussels sprouts flavor and also keeps them from becoming too dry.
- Salt & pepper. To taste!
How to Prep Brussels Sprouts
You can find Brussels sprouts year round in the United States, however they are actually in season and tastiest from September to March. When shopping for Brussels sprouts, look for bright green sprouts with intact outer leaves. They should feel firm when gently squeezed. Store unused Brussels sprouts in a bag in the vegetable drawer. They should keep well for 7 to 10 days.
When you’re ready to cook your Brussels sprouts, rinse them well and drain. Slice off the stem end. To shred feed the whole sprouts into a food processor fitted with the shredding attachment, or slice into thin ribbons using a sharp chef’s knife. Brussels sprouts can be shredded up to 3 days ahead. Keep them in a securely sealed plastic bag or container until ready to cook.
Chef’s tip: Short on time? Grab a bag of pre-shredded brussels sprouts from the produce section!
How to Make Sautéed Brussels Sprouts with Pancetta
This is one of the easiest side dish recipes! Here’s a rundown of the steps, but you’ll find the detailed (printable) recipe at the bottom of the post.
- Cook pancetta. Heat the olive oil over medium heat in a large (12-inch) nonstick skillet. Add the pancetta and cook until it starts to crisp, 3-5 minutes.
- Add other ingredients. Stir in the onion and garlic and cook a few seconds, until the garlic smells fragrant. Add the Brussels sprouts, stock, salt and pepper.
- Sauté. Cook 5-7 minutes, stirring frequently, until the Brussels sprouts are bright green and tender. Serve warm.
Tips for Recipe Success
Here are a few tips and tricks that will ensure this sautéed Brussels sprouts recipe turns out perfect, every time.
- If you’d like to shred the Brussels sprouts by hand, try to cut them as close to the same thickness as possible to ensure they cook evenly.
- If reheating this dish, I recommend sautéing the Brussels in a skillet to get that crispiness back. Microwaving them could make them soggy.
Customize This Recipe
I love this recipe as, but feel free to make it your own!
- Add your favorite spices and seasonings, like chili powder and/or cayenne pepper for a little heat. Balsamic vinegar or glaze would also be a delicious addition.
- If you don’t have pancetta, you can duplicate the salty flavor using bacon, prosciutto, or even turkey bacon.
- Sauté extra veggies like carrots, bell pepper or mushrooms with the Brussels. Just be sure not to overcrowd the skillet, so that everything cooks evenly.
Are Brussels Sprouts Healthy?
Brussels sprouts are a VERY healthy food! They are sometimes even called a nutritional powerhouse! They are packed with fiber, have tons of antioxidants and are a great source of vitamin K, vitamin C, folate and manganese.
More Healthy Side Dish Recipes
- Holiday Salad with Apple Cider Dressing
- Easy Roasted Vegetables
- Wild Rice Stuffing
- Green Beans Almondine
- Festive Kale Salad
- Mashed Sweet Potatoes
If you make and enjoy this sautéed Brussels sprouts with pancetta recipe, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Sautéed Brussels Sprouts with Pancetta
- 1 tablespoon (15ml) extra virgin olive oil
- 3 ounces (85g) pancetta, diced
- ¼ cup (40g) finely chopped onion
- 1 garlic clove minced
- 1 ½ pounds (680g) Brussels sprouts, shredded
- ¼ cup (60ml) chicken or vegetable stock
- Salt and black pepper to taste
Put the olive oil in a large (12-inch) nonstick skillet and place over medium heat. Add the pancetta and cook until it starts to crisp, 3-5 minutes.
Stir in the onion and garlic and cook a few seconds, until the garlic smells fragrant. Add the Brussels sprouts, stock, salt and pepper.
Cook 5-7 minutes, stirring frequently, until the Brussels sprouts are bright green and tender. Serve warm.
end. Feed the whole sprouts into a food processor fitted with the
shredding attachment, or slice into thin ribbons using a sharp chef’s knife.
Brussels sprouts can be shredded up to 3 days ahead. Keep them in a
securely sealed plastic bag or container until ready to cook.