There was a time when the mere mention of Brussels sprouts would make me sigh. For years, I was convinced they were destined to be the soggy, over-boiled villain of the Sunday roast. That all changed when I stopped boiling them and started pan-roasting them instead. This Brussels sprouts recipe transforms the humble sprout into something truly magnificent: a side dish with crispy, caramelised leaves, a tender-sweet interior, and layers of savoury, tangy flavour.

This isn’t just about cooking a vegetable; it’s about giving it the respect it deserves. We pan-sear them until they’re deeply golden, toss them with crispy pancetta, and then coat everything in a glossy, homemade balsamic glaze that clings to every nook and cranny. Friends always ask me for this recipe after trying it at dinner parties, often remarking they ‘can’t believe these are Brussels sprouts!’ The combination of salty pork, nutty sprouts, and sweet-sharp vinegar is wonderfully balanced and makes for a very memorable side dish.

Whether you’re looking for a standout veggie recipe for a festive dinner, a healthy side dish to accompany a weeknight meal like our Salmon Cakes, or simply want to convert a sprout-sceptic in your life, this method is your new best friend. It’s a sophisticated yet straightforward approach that brings out the very best in this often-misunderstood vegetable.

Recipe Overview

This recipe focuses on building flavour through technique. We start by rendering pancetta to get it wonderfully crisp, then we use that flavourful fat to sear the sprouts. The key is getting a deep, dark char on the cut side, which creates a nutty, almost sweet flavour. My first few attempts resulted in a smoky kitchen because the heat was too high. I’ve since learned that a steady medium-high heat is the sweet spot for perfect caramelisation without burning.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Brussels Sprouts Recipe

• Genuine Flavour: The deep, nutty character of the seared sprouts is beautifully complemented by the salty, crispy pancetta. The final toss in a rich balsamic glaze adds a sweet acidity that cuts through the richness and ties everything together.
• Ready in Under 30 Minutes: From start to finish, this impressive side dish comes together in about half an hour, making it a brilliant choice for when you want something special without spending hours in the kitchen.
• Flexible Recipe: This recipe is very adaptable. No pancetta? Crisp up some bacon lardons or chopped chorizo. For a vegetarian version, omit the meat and add toasted pecans or walnuts for a lovely crunch at the end.
• Great for Special Meals: It works beautifully alongside a roast chicken for Sunday lunch or as a standout vegetable side for a Christmas spread. It elevates any main course it’s served with.
• Family Tested: My husband, who used to politely push sprouts around his plate, now actively requests this dish. Seeing him go back for a second helping was all the proof I needed that this recipe was a keeper.

Brussels Sprouts Recipe

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using fresh, good-quality ingredients makes all the difference. I find that a good, thick balsamic vinegar from Modena creates a much more luscious and flavourful glaze than a thinner, more acidic one. It reduces down to a syrupy consistency without becoming too sharp.

• 500g fresh Brussels sprouts
• 1 tbsp olive oil
• 100g pancetta, diced
• 2 cloves garlic, minced
• 60ml balsamic vinegar
• 1 tbsp maple syrup (or brown sugar)
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• Pinch of red pepper flakes (optional, for a little warmth)

Ashley’s Tip: Try to find smaller, tightly packed Brussels sprouts. They tend to be a bit sweeter and more tender than their larger counterparts, and their compact leaves get wonderfully crispy on the edges.

How to Make This Brussels Sprouts Recipe

The process here is all about layering flavours in a single pan. We build from the pancetta up to the final glaze, ensuring no bit of flavour is left behind. This method ensures every single sprout is coated in deliciousness.

1. Prepare the Sprouts: First, wash your Brussels sprouts thoroughly. Trim off the tough bottom end of each sprout and pull away any loose or yellowed outer leaves. Slice each sprout in half from top to bottom. Set aside.
2. Cook the Pancetta: Place a large, heavy-bottomed frying pan or skillet over a medium heat. Add the diced pancetta and cook, stirring occasionally, for 5-7 minutes, or until it’s golden brown and has rendered most of its fat. Use a slotted spoon to transfer the crispy pancetta to a plate, leaving the rendered fat in the pan.
3. Sear the Sprouts: Add the olive oil to the fat in the pan and turn the heat up to medium-high. Carefully place the Brussels sprouts in the pan in a single layer, cut-side down. Let them cook, undisturbed, for 5-6 minutes. What works best for me is resisting the urge to stir; this allows them to develop a deep, dark brown, caramelised crust.
4. Sauté and Season: Once the cut sides are deeply browned, give the sprouts a good stir. Continue to cook for another 4-5 minutes, stirring occasionally, until they are tender-crisp. Add the minced garlic, sea salt, black pepper, and optional red pepper flakes. Cook for one minute more, until the garlic is fragrant.
5. Make the Balsamic Glaze: Pour the balsamic vinegar and maple syrup into the pan. Stir continuously, scraping up any browned bits from the bottom of the pan. Let the liquid bubble and reduce for 1-2 minutes, until it has thickened slightly and coats the sprouts in a glossy glaze.
6. Combine and Serve: Turn off the heat. Return the crispy pancetta to the pan and toss everything together to combine. Serve immediately while warm.

Tips From My Kitchen

• Temperature Control: Your pan needs to be hot enough to get a good sear, but not so hot that the fat smokes or the sprouts burn before they cook through. A steady medium-high heat is ideal. If you see smoke, turn it down a little.
• The Secret Step: I learned that the single most important step for flavour is placing the sprouts cut-side down and leaving them alone. This direct contact with the hot pan is what creates that incredible caramelisation. You can learn more about the science of this, often called the Maillard reaction, but all you need to know is that it makes vegetables taste amazing.
• Make-Ahead: You can wash, trim, and halve the Brussels sprouts up to two days in advance. Store them in an airtight container or a sealed bag in the refrigerator until you’re ready to cook. This makes assembly much faster.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I recommend tossing them in a hot pan for a few minutes to bring back some of the crispiness. Microwaving works, but they will be much softer.

Equipment You’ll Need

You don’t need any fancy gadgets for this roasted vegetables recipe, just a few kitchen basics.

• Large frying pan or skillet (cast iron is excellent for this)
• Sharp knife and cutting board
• Slotted spoon
• Wooden spoon or spatula

Common Mistakes to Avoid

I’ve made all of these mistakes at some point, so learn from my experience!

• Overcrowding the pan: If you pile too many sprouts into the pan at once, they will steam instead of sear. This leads to soft, greyish sprouts instead of crispy, caramelised ones. If your pan isn’t big enough, it’s far better to cook them in two batches.
• Not Getting the Pan Hot Enough: Starting with a cold or lukewarm pan is a recipe for soggy sprouts. Let the pan and the fat get properly hot before you add the sprouts to ensure you get that immediate sizzle and a fantastic crust.
• Under-seasoning: Brussels sprouts have a bold, slightly bitter flavour that can stand up to strong seasonings. Don’t be shy with the salt, pepper, and the tangy glaze. Proper seasoning is key to balancing their natural earthiness.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment with other flavours and textures. This is a great base for getting creative.

• Add a Nutty Crunch: In the last minute of cooking, toss in a handful of toasted pecans, walnuts, or sliced almonds for added texture.
• Make It Cheesy: After tossing with the glaze, sprinkle over some freshly grated Parmesan or crumbled feta cheese just before serving. The salty cheese is a wonderful contrast.
• Vegetarian/Vegan Option: To make this a fully veggie recipe, simply omit the pancetta and use an extra tablespoon of olive oil. For a salty, crunchy element, you could add crispy fried onions or roasted chickpeas at the end. Ensure you use maple syrup, not honey, for a vegan-friendly glaze.

What to Serve With This Brussels Sprouts Recipe

This side dish is incredibly versatile and pairs well with many main courses. Its rich, savoury-sweet profile can stand up to hearty meats and complement lighter dishes.

• Roast Meats: This is a natural partner for a classic roast chicken, a succulent pork loin, or our family’s favourite Grilled Lamb Chops Recipe Tender. The acidity in the glaze cuts through the richness of the meat.
• Hearty Fish: Serve it alongside a pan-seared salmon fillet or cod. The robust flavours of the sprouts work surprisingly well with oily fish.
• Other Veggie Dishes: For a full vegetarian feast, serve it with dishes like our Stuffed Peppers With Rice Recipe Dinner or a creamy polenta.
• Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or a light-bodied red like Pinot Noir would both be excellent choices.

Frequently Asked Questions

Brussels Sprouts with Pancetta and Balsamic Glaze

Crispy, caramelized Brussels sprouts tossed with savory pancetta and a sweet and tangy balsamic glaze. A perfect and flavorful side dish that's both easy to make and impressive to serve.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 240

Ingredients Method Notes

Ingredients

  

• 500 g fresh Brussels sprouts
• 1 tbsp olive oil
• 100 g pancetta diced
• 2 cloves garlic minced
• 60 ml balsamic vinegar
• 1 tbsp maple syrup or brown sugar
• 1/2 tsp sea salt
• 1/4 tsp black pepper freshly ground
• Pinch of red pepper flakes optional, for a little warmth

Method

 

1. Prepare the Sprouts: First, wash your Brussels sprouts thoroughly. Trim off the tough bottom end of each sprout and pull away any loose or yellowed outer leaves. Slice each sprout in half from top to bottom. Set aside.
2. Cook the Pancetta: Place a large, heavy-bottomed frying pan or skillet over a medium heat. Add the diced pancetta and cook, stirring occasionally, for 5-7 minutes, or until it's golden brown and has rendered most of its fat. Use a slotted spoon to transfer the crispy pancetta to a plate, leaving the rendered fat in the pan.
3. Sear the Sprouts: Add the olive oil to the fat in the pan and turn the heat up to medium-high. Carefully place the Brussels sprouts in the pan in a single layer, cut-side down. Let them cook, undisturbed, for 5-6 minutes. What works best for me is resisting the urge to stir; this allows them to develop a deep, dark brown, caramelised crust.
4. Sauté and Season: Once the cut sides are deeply browned, give the sprouts a good stir. Continue to cook for another 4-5 minutes, stirring occasionally, until they are tender-crisp. Add the minced garlic, sea salt, black pepper, and optional red pepper flakes. Cook for one minute more, until the garlic is fragrant.
5. Make the Balsamic Glaze: Pour the balsamic vinegar and maple syrup into the pan. Stir continuously, scraping up any browned bits from the bottom of the pan. Let the liquid bubble and reduce for 1-2 minutes, until it has thickened slightly and coats the sprouts in a glossy glaze.
6. Combine and Serve: Turn off the heat. Return the crispy pancetta to the pan and toss everything together to combine. Serve immediately while warm.

Notes

For a vegetarian version, omit the pancetta and use 2 tablespoons of olive oil. These sprouts are an excellent accompaniment to roasted chicken or steak.

I genuinely hope this Brussels sprouts recipe helps you see this amazing vegetable in a new, delicious light. It has become a non-negotiable side dish in our house for any special meal, and I hope it will in yours too. Give it a try for your next dinner, and please come back and leave a comment below to let me know how you got on. I love hearing from you! Happy cooking!
– Ashley