These balsamic brussels sprouts are made on the stovetop in a skillet and are topped with crispy pancetta, a cured Italian bacon. Cooks in under 15 minutes and you only need 3 ingredients!
Make balsamic brussels sprouts for easy weeknight side dish with a little flair, or a delicious recipe for holiday dinners. Like my cast iron brussels sprouts, it's made in a skillet on the stovetop so it cooks quickly, and it's about as simple as you can get!
We're cooking the brussels sprouts just long enough to get caramelized and slightly softened, but they'll stay bright green with a bit of texture to them. The crispy pancetta adds crunch and complements the Italian flavor of the sweet and tart balsamic vinegar.
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Balsamic brussels sprouts ingredients
- Brussels sprouts: Look for firm ones that have a nice dark green color, if they are yellowing or have dark spots on the leaves, they're past their prime.
- Pancetta (Italian bacon): Pancetta is cured, but it's not smoked like 'regular' bacon, so you get the saltiness, but nothing else to cover the other flavors.
- Balsamic vinegar: Use a good quality balsamic vinegar, but not an aged one. Something that you would use to make balsamic vinaigrette.
- Sea salt: You'll just need some flaky sea salt for serving, the rendered fat from the pancetta will take care of the seasoning when cooking.
*Ingredients with measurements are listed in the recipe card below.
How to make balsamic brussels sprouts with pancetta
Step 1: Slice the pancetta
Have the butcher slice the pancetta like thick bacon. Then use a good chef's knife to cut it into short strips.
Step 2: Cut the brussels sprouts
Cut off the stems and slice the brussels sprouts in half.
Step 3: Cook the pancetta
Place a large skillet over medium-high heat and cook the pancetta until crispy. Remove and drain on a paper towel-lined plate.
Step 4: Cook the brussels sprouts, add balsamic vinegar
Add the brussels sprouts to the skillet cut-side down. Cook for 5-8 minutes, until they are caramelized and turning bright green. Add the balsamic vinegar, stir quickly and remove from heat immediately. Transfer to a serving plate and top with pancetta.
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Expert tips
- Don't stir the brussels sprouts until they are caramelized: Once you get them in the pan, leave them alone! Don't be tempted to peek at them or stir them too soon. They need to sit there long enough to get deeply golden brown and caramelized and if you keep stirring, that will never happen.
- A cast iron or stainless steel pan works best: To get the best texture and color on the brussels sprouts, use a cast iron skillet or a stainless steel skillet. Non-stick just won't give you that deep browning.
FAQ
Yes, you can. You'll probably have a little more fat in the pan, so you might want to turn the heat off and carefully remove a spoonful or two before you add the brussels sprouts. Regular bacon will also add a smokier flavor.
No, do not do this. That is a completely different product, much thicker and sweeter.
More brussels sprouts recipes
Debra's Details: Quick, easy, 3 ingredients
- Hardly any prep, just cut the brussels sprouts in half and slice the pancetta.
- Cooks in less than 15 minutes!
- Made on the stovetop so it's great for a holiday side dish that doesn't take up oven space.
- Delicious Italian flavors!
- Gluten-free and dairy-free.
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Recipe
Stovetop Balsamic Brussels Sprouts with Pancetta Bacon
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Equipment
- 12" cast iron skillet (or 12-inch stainless steel pan)
Ingredients
- 1 pound brussels sprouts
- 4 ounces pancetta or bacon
- 2 tablespoons balsamic vinegar
- flaky sea salt (for serving)
Instructions
- Buy pancetta that is cut like thick bacon, or have the butcher slice it like this for you. Cut the slices into short strips, about an inch long.
- Cut off the stems of the brussels sprouts and slice them in half.
- Place a large cast iron or stainless steel skillet over medium-high heat. Once hot, cook the pancetta until crispy, about 3-5 minutes. Remove and drain on a paper towel-lined plate.
- Add the brussels sprouts to the same skillet cut-side down, leave them in place for a few minutes before stirring so they can caramelize. Cook for 5-8 minutes, they should still be bright green and tender but not completely soft.
- Add the balsamic vinegar, stir quickly and remove from heat immediately.
- Transfer to a plate, top with the pancetta and flaky sea salt and serve.
Notes
- Don't stir the brussels sprouts until they are caramelized: Once you get them in the pan, leave them alone! Don't be tempted to peek at them or stir them too soon. They need to sit there long enough to get deeply golden brown and caramelized and if you keep stirring, that will never happen.
- A cast iron or stainless steel pan works best: To get the best texture and color on the brussels sprouts, use a cast iron skillet or a stainless steel skillet. Non-stick just won't give you that deep browning.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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