Pan Seared Brussels Sprouts with Honey Pancetta
Did you like Brussels sprouts as a kid? I remember seeing frozen Brussels sprouts at the grocery store with my grandma when I was about eight and asking her to buy them. She did — and then served them to me. They were terrible. Bitter and mushy was my first impression.
Times have changed, and we are now both big fans of Brussels sprouts, as long as they are fresh and cooked properly.
This recipe is one we first had years ago at a restaurant or at someone’s house. Over time, Steve has perfected his own version, and it has become a family favorite. While it is reminiscent of the warm flavors of fall, these Brussels sprouts are just as good any time of year.
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The pancetta needs to be on the thick side. If you purchase at the deli counter you can ask to have it cut about 1/2 thick. Dice it into nice chunks, that will hold up while searing in the pan.
Trim and Cut the Brussels Sprouts.
Take off the outer leaves then trim the bottom stems. Don’t trim to the point the sprouts fall apart. Set them aside while you sauté the pancetta.
You will use one skillet for the entire dish, starting with the pancetta and then cooking the Brussels sprouts. We use a 12-inch Lodge cast iron skillet here and find it works especially well.
Pan Sear the Pancetta
Heat the skillet to medium-high. Next, add the pancetta. Stir often to ensure it does not burn. Once it’s browned and has rendered fat into the pan, remove the pancetta to another bowl.
Now the yummy part, pour the honey over the warm brussels sprouts. Let it just sit there and soak in. Set aside while the brussels sprouts cook. You will be tempted to pop one of those delicious pieces of pancetta in your mouth!
Back to the brussels sprout, toss with olive oil, then sprinkle with the garlic salt and pepper.
Place in the Same Preheated Skillet.
Spread the brussels sprouts evenly in the pan first, with the flat side down. After a few minutes, stir working to brown on all sides evenly.
Once the brussels sprouts are evenly browned, and soften it’s time to add the honey soaked pancetta. Give it a good stir to get the honey flavor evenly throughout the sprouts.
If using vermouth, stir in at this point. It will sizzle hard to watch out! Stir as the alcohol burns off. The final step is to add the balsamic. This all goes quickly, so keep stirring, so the brussels sprouts don’t burn. The dish is ready when most of the liquid is absorbed.
It looks so good! It’s ready for turkey, roast pork or whatever fall dish you decide to pair this yummy veggie dish with. You won’t have leftovers of this I promise!
Pan Seared Brussels Sprouts with Honey Pancetta
Ingredients
- 1lb Brussels spouts, steamed and cut in half
- 1/4 lb pancetta cut 1/2 in thick, then cubed
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon Garlic Salt
- 1/4 teaspoon pepper
- 1/4 cup vermouth (optional)
- 1 1/2 tablespoons Balsamic vinegar
Instructions
- In a cast iron skillet fry the pancetta until slightly crisp, about 10 minutes over medium high heat. Remove from skillet to a bowl. Add the honey to the pancetta and set aside.
- Place the Brussels sprouts in a bowl, toss with olive oil, garlic salt and pepper.
- Using the same cast iron skillet, pour in the Brussels sprouts mixture. Sauté for 10 minutes turning often until slightly brown and tender.
- Return the pancetta and honey mixture back to the skillet. Add 1/4 cup vermouth (if using) then the balsamic. Then scrape with a wooden spoon, until all the liquid is incorporated.
- Serve at once. Enjoy!
