Sautéed Brussels Sprouts with Pancetta

I think Brussels sprouts are one of those taboo items that follow us into adulthood. Even if we were never subjected to them as kid, they carry a stigma that screams avoidance. But in this day where bacon makes everything better, I hope you will give this savory side dish a chance. (Even my husband asked for a second helping)

  • 1 pound Brussels sprouts – trimmed and halved
  • 8 ounces pancetta – diced*
  • 4 shallots - diced
  • Salt and pepper to taste
Preheat the oven to 450 degrees.

In an oven-safe, medium sauté pan, cook the pancetta over medium heat for about 10 minutes until the bacon fat renders and it begins to brown. Add the Brussels sprouts and cook for an additional 5 minutes. Add the shallot, salt, pepper, toss to coat and place in the oven. 

Remember to wear oven mitts, and occasionally give your mixture a stir while baking. Bake in the oven for approximately 30 minutes, or until the Brussels sprouts are tender. 

*You can usually find 4 ounce packages of pre-diced at the grocer.


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