Brussels Sprouts With Pancetta
Updated November 16, 2025
Linda Xiao for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1 ½ cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
½ cup balsamic vinegar
½ cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley
Nutritional analysis per serving (6 to 8 servings)
18 grams carbs; 30 milligrams cholesterol; 316 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 25 grams fat; 5 grams fiber; 456 milligrams sodium; 8 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with ¼ cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
- Step 2
Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
- Step 3
Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.
Private Notes
Comments
Any opinions on making this a day ahead and reheating? Thinking I might just blanch the sprouts, sauté the shallot, pancetta, etc and toss all together, except the crumb topping; then reheat, covered, in the oven while the turkey rests. Stove burners will be a bit of a premium.
Early in the day I made the bread crumbs, roasted the sprouts until well caramelized, and sautéd pancetta/shallots etc. Only in the last 10 minutes did I go to step 3, put it all together with the stock and vinegar. It made a decadent side dish, easy to finish off at the last minute.
Do-ahead suggestion: Render the pancetta w/garlic and shallots; remove the mixture, then toss the sprouts in the rendered oil/butter/pancetta fat w/a little s&p; then roast part-way in a 350° oven. Before serving, combine the sprouts and pancetta and finish roasting to crisp up; then garnish, etc. (For bread crumbs, I happen to live in an Italian-centric area, where bakery-made pepper biscuits are a staple. They make GREAt breadcrumbs when pulsed in a food processor.)
One of my fave discovered Brussels sprouts recipes. Had forgot it but the pancetta and balsamic vinegar make it shine. And especially the home made breadcrumbs with olive oil And rhyme. Perfect complement for a holiday dinner.
This was ok - too much balsamic and stock. I prefer the roasted version without liquids (other than olive oil).
Made to the recipe and it was delicious. No problem with the amount of balsamico and broth.