Crispy Brussels Sprouts with Pancetta & Onions

Appetizers, Dinner, Lunch | April 11, 2018 pinterest share image

Fresh herbs, onion and pancetta pair wonderfully with Brussels sprouts. This vegetable is made better by the cool weather of fall and early winter. — Chef Gerard Viverito


  • 2 1/2 pounds Brussels sprouts, trimmed
  • 4 slices Pancetta, cut into 1/4 inch dice
  • 1 tablespoon Malaysian sustainable palm oil
  • 1 large onion, diced
  • 4 teaspoons thyme leaves, picked fresh
  • 1 teaspoon salt
  • add to taste – pepper, freshly ground
  • 2 teaspoons lemon juice


  1. Bring a large pot of water to a boil. Meanwhile cut the sprouts in half. Par-cook the sprouts until barely tender, 3 to 5 minutes. Drain.
  2. Meanwhile, Place a large saute pan over medium heat, add the pancetta and render out the fat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel.
  3. In another large saute pan, add the palm oil and heat over medium heat. Add the onion and cook, stirring until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Transfer the pan to a preheated 400 degree oven and cook until slightly browned and crisp. Add the pancetta and lemon juice, if using, and gently blend.
Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 10


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