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Crispy Pancetta & Garlic Skillet Brussels Sprouts is a delightful side dish that brings a burst of flavor and texture to your plate. This recipe combines the earthy goodness of Brussels sprouts with the savory crunch of pancetta, creating a perfect balance that elevates any meal, from weeknight dinners to festive gatherings.

Skillet Roasted Brussel Sprouts with Pancetta

Elevate your holiday meals with these Crispy Pancetta & Garlic Skillet Brussels Sprouts. This easy weeknight dinner side dish combines the earthy richness of Brussels sprouts with savory, crispy pancetta, creating a comforting addition to your table. Perfect for festive gatherings or cozy nights in, its ready in just 25 minutes. Savory, satisfying, and utterly craveable, save this recipe for your next celebration!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

4 ounces pancetta, diced

3 tablespoons olive oil

4 cloves garlic, minced

Salt and freshly ground black pepper, to taste

1 tablespoon balsamic vinegar (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Brussels Sprouts: Start by trimming the ends off the Brussels sprouts and cutting them in half. Rinse and pat dry with a kitchen towel. This will help them achieve that perfect crispiness.

    Cook the Pancetta: In a large skillet over medium heat, add the diced pancetta. Cook for about 5-7 minutes until the pancetta is crispy and golden. Use a slotted spoon to remove the pancetta from the skillet and transfer it to a plate lined with paper towels to drain excess fat. Leave the pancetta drippings in the skillet for added flavor.

      Sauté the Brussels Sprouts: In the same skillet, add 3 tablespoons of olive oil followed by the halved Brussels sprouts, cut side down. Season with salt and pepper. Let them cook undisturbed for about 6-8 minutes until the cut sides are deeply browned and crispy.

        Add Garlic: Once the Brussels sprouts have a nice golden-brown color, stir in the minced garlic. Sauté for another 2-3 minutes until the garlic is fragrant and the Brussels sprouts are tender. Be careful not to burn the garlic.

          Combine Ingredients: Return the cooked pancetta to the skillet, tossing gently to combine with the Brussels sprouts. If desired, drizzle the balsamic vinegar over the mixture for a bit of acidity and tang. Cook for an additional minute to heat through.

            Serve: Remove the skillet from heat, and transfer the Brussels sprouts and pancetta to a serving dish. Garnish with chopped fresh parsley for an extra pop of color and flavor.

              Prep Time, Total Time, Servings:

                15 minutes | 25 minutes | Serves 4 as a side dish