Brussels sprouts with pancetta is always a hit holiday side dish - caramelized sprouts, crispy pancetta, sweet shallots, and fresh thyme all cooked in one skillet. A side dish that's simple, savory, and completely irresistible. The perfect mix of easy and delicious for your Thanksgiving feast or with a roast chicken or pork roast any time of year.
I've made these sautéed Brussels sprouts with pancetta many a holiday season and in between. The method is simple: render the pancetta until crisp, then pan roast the sprouts in the flavorful fat until they brown and the centers turn tender. Add herbs and aromatics. The result? Brussels sprouts with a salty-sweet balance and amazing flavor you'll love.
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Brussels Sprouts with Pancetta Highlights
- Big flavor - Salty pancetta + sweet shallot + thyme = irresistible.
- Holiday-ready - Pairs perfectly with turkey, chicken, pork roast, or salmon.
- Make-ahead friendly - Prep sprouts, dice pancetta, mince shallot 1-2 days ahead.
Ingredients You'll Need
- Brussels sprouts - Buy loose if possible so you can choose similar sizes; bagged works in a pinch. Skip stalks if the sizes are mixed (risks uneven cooking).
- Pancetta - Diced pancetta is easiest; sliced works if don't mind chopping yourself. Renders flavorful fat and adds salty depth.
- Shallot - Gentle, sweet flavor that melts into the glaze without overpowering the sprouts.
- Garlic - Fresh cloves for warm, aromatic flavor.
- Thyme - Fresh thyme brings earthy balance; dried works in a pinch.
- Olive oil - Extra-virgin olive oil to supplement pancetta drippings.
- Broth - Low-sodium chicken, turkey, or vegetable broth to steam-finish and lightly glaze the sprouts.
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip - Choosing Brussels Sprouts:
Buy loose sprouts when you can so you can select for size and freshness. Skip the stalks. They are fun, but the sprouts often vary hugely in size, so cook unevenly. If they look pretty even in size, they are nice and fresh but again, it's hard to know how much you are really buying in poundage. Choose firm, tightly closed sprouts of similar size for consistent results; avoid yellowing leaves or soft spots. When prepping, some require very little peeling, some a bit more.
Substitutions and Variations
- Pancetta swaps - Try smoked bacon for a heartier flavor, or chopped prosciutto for a delicate, crisp finish.
- Nuts: Toasted hazelnuts, slivered almonds, walnuts, pr pine nuts add a nice crunch.
- Herbs: Swap thyme for rosemary, sage, or a sprinkle of Italian parsley before serving.
- Add a sweet note: A drizzle of aged balsamic or pomegranate molasses gives a lovely contrast.
- Umami flavor - Finish with grated Parmesan for depth.
How to Make Brussels Sprouts with Pancetta
You'll need a wide skillet or fry pan (12"-13") to make these sauteed Brussels.
- Trim root end of the Brussels sprouts, remove any bad outer leaves, the slice in half through the root end.
- Add pancetta to a hot pan on the stovetop over medium heat and brown until crisp and most of the fat has rendered.
- Remove pancetta to layers of paper towels on a plate or tray, leaving some fat and the browned bits in the pan.
- Add a tablespoon of oil to the pan, place half the sprouts cut side down. Brown, adding a little more oil if needed and the pan is dry. Remove to a bowl and repeat, browning the rest of the sprouts.
- Add all of the caramelized sprouts back to the pan.
- Add shallots and cook 2 minutes, medium to medium-low heat, stirring, then add garlic for another 30 seconds.
- Add broth and cover with a lid. Cook Brussels sprouts until tender when pierced with the top of a paring knife, 3-5 minutes depending on size.
- Remove lid, add thyme and pancetta, stir through until hot.
Serving Brussels Sprouts with Pancetta
Serve these savory, golden-edged Brussels sprouts straight from the skillet while they're hot and caramelized. They shine alongside roasted chicken or turkey, seared steak, or salmon, but are equally at home on a holiday table with mashed potatoes and gravy.
For a finishing touch, try one of these accents to elevate flavor and texture:
- A squeeze of fresh lemon to brighten.
- A drizzle of balsamic glaze for sweet tang.
- Freshly grated Parmesan or pecorino.
- Toasted hazelnuts or almonds for crunch.
- A sprinkle of extra fresh herbs (thyme, parsley, or chives).
Storage & Reheating
Store leftover Brussels sprouts in an airtight container in the refrigerator for 3-4 days. To reheat, warm them in a skillet over medium heat with a splash of broth or a drizzle of olive oil to refresh them and bring back that tender-crisp texture.
They can also be reheated in the air fryer at 350°F for 3-4 minutes to revive the edges and keep them from getting soggy.
Freezing isn't recommended - the sprouts tend to turn mushy once thawed, and you lose the lovely texture you worked to build in the pan.
Recipe FAQs
No. For skillet or roasted versions, there's no need to blanch. Cooking them directly in the pan (with a splash of broth to steam briefly) gives better flavor and texture.
Yes-use smoked bacon instead, it's a perfect swap if you can't get pancetta.
Bitterness usually comes from overcooking. Stop when they're just tender when pierced and bright green, with golden edges. A touch of salt or acid (like balsamic or lemon) balances any natural bitterness.
They're best cooked fresh, but you can prep up to 1-2 days ahead: trim and halve the Brussels sprouts, slice the shallots, chop thyme, and render the pancetta (refrigerate each separately). If you need to cook ahead, par-cook the Brussels sprouts until just tender with light color, cool, and refrigerate. Before serving, finish in a hot skillet with a splash of broth and a little olive oil if needed.
More Vegetable Side Dishes for the Holidays
Looking for fresh, flavorful sides to round out your Thanksgiving or Christmas menu? Try one of these easy vegetable dishes - simple for the cook, special on the table. And don't save them just for the holidays!
If You Make This Recipe
Please let me know by commenting if you made Brussels Sprouts with pancetta. I love hearing from you and comments help other readers. And please, give it a star rating. Thanks!
📖 Recipe
Brussels Sprouts with Pancetta
Equipment
- large, wide saute or fry pan 12" - 13" pan
Ingredients
- 4 ounces cubed pancetta
- 2 pounds fresh Brussels sprouts choose larger ones if possible
- ½ cup sliced shallots about 2 medium
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper optional
- ½ cup low sodium chicken broth
- 2 teaspoon chopped fresh thyme leaves
- 1 large garlic cloves finely chopped or zested
Instructions
Brown the pancetta
- Fry pancetta in a medium hot saute or frying pan until crisp. With a slotted spoon, remove pancetta to layers of paper towels to drain excess fat. Do not wash the pan.
Prep Brussels sprouts
- While the pancetta is browning, prep the Brussels sprouts. Trim the root end and peel off any withered or damaged outer leaves. Slice the sprouts in half through the root. You should have about 1 ½ pounds after trimming.
Brown the sprouts
- Add a tablespoon of olive oil to the pan. Working in 2 batches, place halves cut-side down and cook undisturbed until nicely browned; flip briefly, then transfer to a bowl. Don't crowd them, arrange in a flat layer so they brown.Repeat with remaining sprouts, adding oil as needed. When done, add all of the sprouts back to the pan.
Add aromatics
- Stir in the sliced shallot cooking until tender, about 2 minutes, the add the garlic and cook 30 seconds more.
Finish the sprouts
- Add broth and thyme; cover and cook over medium-low until tender, when pierced 3-5 minutes (depending on size). Uncover and let any liquid reduce to a light glaze. Add the pancetta and toss to coat. Taste, then season lightly with salt and pepper as needed.
Nutrition
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