Go Back
–+ servings
An overhead view of a cast iron skillet filled with brussels sprouts with pancetta, rosemary and garlic next to wooden bowls of rosemary and an orange napkin.

Brussels Sprouts with Pancetta, Rosemary and Garlic

By Natalie Marble
These Brussels Sprouts with Pancetta, Rosemary and Garlic hit all of the flavor and texture notes. Crispy outer leaves, caramelized golden brown surfaces, and soft tender centers with flavorings of sweet shallots, salty pancetta, floral rosemary, and bright lemon.
5 from 1 vote
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 331 kcal

Equipment

  • 1 large saute pan with an oven-proof handle

Ingredients
  

  • 3 tbsp olive oil
  • 8 oz pancetta (diced)
  • 2 shallots (thinly sliced)
  • 2 lbs brussels sprouts
  • 3 cloves garlic (finely chopped)
  • 2-3 sprigs fresh rosemary (leaves removed from stem)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 lemon (zest and juice)

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit.
  • Prep the brussels sprouts by trimming off the end and removing any outer leaves that don't look good. Then, cut them in half.
  • Prepare the rest of the ingredients by dicing the pancetta, slicing the shallots, finely chopping the garlic, and removing the leaves from the rosemary.
  • Heat the oil in a large saute pan over medium heat. When the oil is hot, add the pancetta and cook until golden brown and crisp. Remove, drain on paper towels, and set it aside. Leave the oil and pancetta fat in the pan.
  • Add the shallots to the pan and cook until softened.
  • Next, add the brussels sprouts, garlic and rosemary. Stir to coat with the fat in the pan and season with salt and pepper. Let these items cook on the stovetop for a minute or so and then transfer the whole pan to the oven and roast until the brussels sprouts are cooked through and golden brown - about 25 minutes. *Note: to tell if the brussels sprouts are done, poke them with the sharp end of a pairing knife - there should be no resistance when they are tender.
  • Remove the pan from the oven and stir in the butter and the reserved pancetta. Zest the lemon on top and add a little squeeze of lemon to suit your taste. Stir everything around, and adjust any seasonings as necessary.

💌 Save This Recipe

We'll email this post to you, so you can come back to it later!

I'll also send you other recipes I know you'll love. Unsubscribe at any time.

Notes

  • If you would like to add a little bit of a smoky flavor to the dish, consider substituting bacon for the pancetta.
  • Keep as many of the brussels sprouts as you can, cut side down in the pan, as this will result in the most caramelized and flavorful dish.
  • For the best results, use a cast iron or stainless steel or carbon steel saute pan. I used this twelve-inch one (I like it because it's lighter weight). Do not use a non-stick pan, as you will not achieve great caramelization.

Nutrition

Calories: 331kcalCarbohydrates: 18gProtein: 10gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 35mgSodium: 290mgPotassium: 723mgFiber: 7gSugar: 4gVitamin A: 1276IUVitamin C: 139mgCalcium: 77mgIron: 3mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe