Thursday, December 27

Crispy Pancetta Brussels Sprouts

Crispy Brussels sprouts are one of my favorite side dishes and are so easy to make. This version only requires three ingredients but tastes like it came from a restaurant kitchen. The pancetta fries up into nice crunchy bits and the rendered fat adds a great salty bite to the sprouts, which I like to caramelize until the outer leaves get dark and charred. This recipe makes a lot of food, so make sure you use a large skillet or the vegetables will steam instead of getting crispy. It makes a great side dish for a crowd but I like to top some with a fried egg for a light meal. Leftovers reheat really well too.

Crispy Pancetta Brussels Sprouts:
  • Heat a large skillet over medium-high heat and cook 1/2 lb. pancetta, diced into small cubes, until crispy, about 5 minutes.
  • Remove pancetta with a slotted spoon and increase the heat to high.*
  • Add in 1 lb. halved brussels sprouts and cook for 5 minutes on one side.
  • Flip the sprouts and cook for another 3-4 minutes, or until darkly caramelized. Season with salt and pepper.**
  • Transfer to a 425F oven and cook for another 5 minutes, or until vegetables are tender.
  • Remove from the pan and stir in the cook pancetta bits and the zest of 1/2 a lemon.
  • Serve and enjoy.

Serves six (side dish)
*Leave the fat in the pan. If not much fat is rendered, add in a little oil.
**The pancetta will add some salt, so make sure to taste.