Pancetta Brussel Sprouts

Mmm brussel sprouts. I’ve been wanting to write about these little guys for so long, and I think Thanksgiving week is the perfect time to break out this recipe. Now I know that bacon and brussel sprouts isn’t anything groundbreaking, but I’d like to think that shaking it up with some Italian pancetta and shallots make them a unique addition to your table. I love the salty flavor of the pancetta and the smell of those shallots sizzling in the pancetta fat is nothing short of amazing.

Brussel sprouts are always present on my Mom’s Thanksgiving table. She typically likes to roast them for turkey day but when I was little she sauteed them in olive oil, parmesean, and garlic. My favorite part of pan sauteeing them are when the outer leaves become crispy and form this deep and concentrated brussel sprout flavor. To me this dish is warm, hearty, reminds me of the fall, and would make the perfect side dish for your Thanksgiving feast.



Pancetta Brussel Sprouts
Prep time
Cook time
Total time
Serves: 4
  • 20 brussel sprouts, halved
  • ¼ lb pancetta, diced
  • 2 shallots, diced
  • 1 tsp salt
  • ½ tsp crushed pepper
  1. In a large saute pan, on medium, cook the pancetta for 5 minutes.
  2. Once the fat begins to render and it becomes crispy, remove the pancetta with a slotted spoon and set aside.
  3. Saute the shallots in the pancetta fat, and saute for 3 minutes.
  4. If needed, add some evoo to make sure the brussel sprouts don’t burn.
  5. Add the brussel sprouts and cook until tender, 15-20 minutes.
  6. For the last couple minutes of cooking, add the pancetta back in so that it marries with the dish.
  7. Serve immediately with your favorite Thanksgiving fixings!



I rediscovered the band Honeyhoney today thanks to Pandora. I saw them open for Gavin Degraw back in 2009, and their song, “Black Crows,” was one I enjoyed listening to today as much as I did four years ago. Enjoy!

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15 Thoughts on “Pancetta Brussel Sprouts

  1. Alexe;
    I would love to try this, however……Stephen and I both had BAD brussel sprout experiences as kids, it was boiled, then fed to us, always under protest. Now, I can’t get Stephen to try it at all. There are a lot of foods I can’t get him to eat. It’s hard to make something if I am the only one who will eat it. But, the pics sure make it look good.

    • Hi Julia! I totally understand the apprehension, I feel like a lot of people had terrible brussel sprout experiences when they were young haha! I assure you these aren’t soft and with the pancetta, I think we could get any picky Lawrence to try these :) Happy Thanksgiving and thanks for the comment love!

  2. Rich G. on November 26, 2013 at 8:51 am said:

    Wow, this looks delicious! Never had brussel sprouts.

    • Hi Rich- aw man you’ve got to try these. The pancetta adds such a great flavor and pan sauteing them ensures that they don’t become soft and cooked to death. Let me know if you try them and have a great Thanksgiving!

  3. Yum yum adding pancetta to these sounds perfect!

  4. LOVEEE Brussel Sprouts! Last year my mom made them with Hollandaise Sauce. They were so good! They are at our table every year too! These look amazing!!! <3

  5. Oh yum! LOVE the pancetta – this is the way to do it :) So excited for Thanksgiving, have a great holiday girl!

    • Hi Kristina! Long time no talk. Thanks for stopping by and have a wonderful Thanksgiving as well, I’m sure you’ve got some delicious treats up your sleeve!

  6. Definitely adding Pancetta and shallots to my brussels sprouts next time! Sadly we have some seriously picky eaters coming to Thanksgiving this year, but I plan on making your version soon! YUM!

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