Brussels Sprouts with Pancetta and Parmesan

Brussels Sprouts with Pancetta and Parmesan
Prep Time
5 min
Cook Time
15 min
2 - 4 servings

Here’s an easy way to serve up this cruciferous vegetable that’s loaded with vitamins K and C. Yes, it uses a bit of pancetta and butter so it’ll never be as healthy as just steaming them, but then again, would you rather eat them without any flavour?

Serves 2 as a main and 4 as a side dish.

Courtesy of Karon Liu.



lb(s) (4 cups) Brussels sprouts, washed, trimmed and halved
cups pancetta cubes
1 ½
tsp unsalted butter
tsp maple syrup
salt and pepper, to taste
Parmesan cheese, garnish


Step 1

In a pot of salted boiling water, blanch the Brussels sprouts for 2-3 minutes. Drain and rinse with cold water.

Step 2

In a pan over medium heat, melt the butter. When it starts to brown, add the Brussels sprouts and stir occasionally. Continue cooking until the sprouts start to brown, 6-8 minutes.

Step 3

Add the pancetta and cook until they start to brown and crisp up, 3-4 minutes. Pour in the maple syrup and gently toss. Season with salt and pepper.

Step 4

Pour into a serving dish and grate a bit of Parmesan cheese on top. Serve immediately.

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