Baked Brussels Sprouts with Pancetta is a comfort food through and through. Crispy and creamy, this side dish is impossible to resist. Delicious for your holiday table, and easy enough for a weeknight.
If you serve this to anyone who claims they don't like Brussels Sprouts, I think these baked brussels sprouts with pancetta will change their mind.
The little bits of salty pancetta mixed with the caramelized brussels sprouts, held together with melted Gruyère and Parmesan is mind-blowing!
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The Ingredients
(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)
- olive oil - I like this one.
- onion - Try to choose onions that are firm, heavy for their size and without bruises.
- garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old. (Raw garlic cloves should be firm without any dark spots.)
- pancetta - Pancetta is a salt cured pork that adds a lot of flavor. For this recipe, try to purchase thick-cut pancetta because it will be cut into a small dice.
- smoked paprika - Paprika is a spice made from dried, ground red peppers. It ranges from mild to hot -- use whatever intensity you like. I love smoked paprika, where the peppers used have been smoked, which adds a delicious smokey flavor to dishes.
- dried thyme
- brussels sprouts - Choose Brussels sprouts that are bright green, firm and heavy for their size. The leaves should be tightly packed.
- vegetable stock - Preferably sodium-free or low-sodium.
- heavy cream
- Gruyère cheese - Gruyère adds a wonderful nut-like flavor which pairs really well with the other key players in this brussels sprouts recipe.
- Parmesan cheese - Use Parmigiano Reggiano if possible.
- salt - I cook (and bake) with Kosher salt. I prefer it for a few reasons: its larger flake size, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making them taste salty.
- pepper - Preferably freshly ground.
(See recipe card below for quantities.)
How to Make Them
- Add the onion to an olive oil-coated, large, oven-proof skillet. (A12-inch cast iron skillet is perfect.) Cook, until soft and slightly golden, about 10 minutes. Add the garlic and pancetta and sauté until it’s beginning to crisp. Then add the paprika and thyme, stir to blend.
- Gradually stir in the brussels sprouts and turn the heat to medium-high, and add a bit more oil. Sauté until they’re tender and golden along the edges.
- Deglaze the skillet with the vegetable stock, using a flat-edged spatula to scrape any bits of stuck food off of the bottom of the skillet, and back into the other ingredients.
- Mix in the cream and Gruyère. Sprinkle the Parmesan and remaining more Gruyère on top.Place in a preheated 375°F oven and bake until it’s sizzling along the edges.
(More detailed instructions are in the recipe card below.)
Recipe Tips
- A good part of what makes these baked brussels sprouts so amazing is caramelizing the ingredients before it goes in the oven. So be sure both the onions and sprouts are golden in the pan before baking it.
- The brussels sprouts will be cut into halves of quarters, depending on how big they are. However you cut them, all of the pieces are approximately the same size so they cook evenly.
- Pancetta is on the salty side, so be careful when seasoning to taste with salt and pepper.
- If the top isn’t as golden as you’d like after the baking time, place the skillet under the broiler for about 30 seconds.
Substitutions
- The pancetta can be substituted with bacon. The only difference in the cooking process is that the bacon should be cooked whole and then crumbled -- rather than diced first.
- Vegetarian? Just skip the pancetta. The flavor will be a bit different, but it will be equally as rich and delicious.
- If you'd like to use fresh thyme instead of dry, use three times the amount, and chop it finely.
More Brussels Sprouts Recipes
- Prosciutto Cranberry Brussels Sprouts
- Hazelnut Brussels Sprouts with Brown Butter
- Kale Brussels Srpouts Salad
Can you make it ahead?
You can make this up to two days ahead. Just warm it in the oven to reheat before serving.
Ideally, to make it ahead, you should do so in a 9 x 13 inch baking dish, instead of the cast iron skillet I recommend in the recipe instructions. This way you can transfer it from the oven, to the fridge, and back to the oven again to reheat. (It should be cooled to room temperature before it's refrigerated.)
I hope you enjoy Baked Brussels Sprouts with Pancetta as much as we do!
Baked Brussles Sprouts with Pancetta
Ingredients
- olive oil for the pan
- 2 cups finely chopped yellow onion
- 1 tablespoon minced garlic
- 1 cup pancetta, cut into a small dice
- 1½ teaspoons smoked paprika
- 1 teaspoon dried thyme
- 2 pounds brussels sprouts, washed and dried, root ends cut off, halved or quartered into bite-sized pieces
- ½ cup vegetable stock
- 2 tablespoons heavy cream
- 2 cups grated Gruyère cheese, divided
- 2 tablespoons finely grated Parmesan cheese
- salt and freshly ground black pepper
Instructions
- Set the oven and prepare the pan. Preheat the oven to 375°F, and adjust a rack to the center. Lightly coat the bottom of a large, oven-proof skillet with olive oil and place it over medium-low heat. (A 12-inch cast iron skillet is perfect.)
- Sauté onion, garlic and pancetta. Add the onion and cook, stirring often, until soft and slightly golden, about 10 minutes. Add the garlic and pancetta and sauté until it’s beginning to crisp, about 5 minutes. Then add the paprika and thyme, stir to blend and cook until it’s very aromatic, about 30 seconds.
- Add burssels sprouts. Gradually stir in the brussels sprouts and turn the heat to medium-high, and add a bit more oil. Sauté, stirring often until they are tender and become golden along the edges, about 10 minutes.
- Deglaze and season. Deglaze the skillet with the vegetable stock, using a flat-edged spatula to scrape any bits of stuck food off of the bottom of the skillet, and back into the other ingredients. Season to taste with salt and pepper. (Please note that the pancetta is salty, you wont need too much!)
- Add cheeses and cream. Mix in the cream and 1½ cups of the Gruyère. Sprinkle the Parmesan and remaining ½ cup of Gruyère on top.
- Bake. Place in the preheated 375°F oven and bake until it’s sizzling along the edges, about 10 minutes.(If the top isn’t as golden as you’d like, you can place the skillet under the broiler for about 30 seconds.) Serve!
Eha
Being one of those 'odd' people who cannot understand why anyone should object to Brussels sprouts, I am more than happy to collect recipes to mull over looking at the latest purchase! This is tasty . . . . well, I just may not 'find' quite the amount specified for one ingredient but . . . ? !! Now up to look at how you have treated the unctuous little balls before . . .
valentina
Thank you! 🙂 I hope you'll try this one, one day. We love it! I can't understand why anyone would object to Brussels sprouts either. ~Valentina
Ron
Brysselkål (brussels sprouts) are very popular over this way and we're getting the first batch of frost sweetened sprouts in our market now. We'll be having our annual "Thanksgiving in Sweden" dinner on the 24th and this one just made it to the side dish entree list for our event.
valentina
I hope you love it as much as my family does if you try it. And Happy (early) Thanksgiving! 🙂
David
What a sweet post, Valentina. We think very similarly about our mothers and our kitchens. Food made with love tastes so much better... is it because we know this? Feel this? Taste this? My mother has now been gone 30 years - literally half of my life, as I just turned 60. Yet, she is in my kitchen every day, reminding me not to “overdo” things; simpler is sometimes better.
Love the Brussels sprouts with pancetta and cheese... so full of flavor and, no doubt, love.
valentina
That's sweet and love that you can relate. I can "hear" my mom's comments in the kitchen too. 🙂 (Happy belated!)
David @ Spiced
I hear ya on the connection to Mom when it comes to cooking. I grew up around my Mom cooking all sorts of things in the kitchen, and I credit that to my love of the kitchen today. What a wonderful post! As far as the recipe, I love it! I don't think I've ever added cheese to my Brussels, but I'm totally going to try that out now. Gruyere is an excellent choice here!
valentina
Thanks so much! Love it, and hoping we can all pass our cooking love on to our kids. 🙂 Hope you love the recipe.
Nancy Buchanan
Valentina this is such a fabulous recipe and sooo perfect for the holidays! I also cook just like my Mom - my fascination with ethnic food comes from her. I KNOW your boys can "smell the love" - mine definitely do! It's so funny that they are already talking about Thanksgiving and Christmas dinners!!!
valentina
Love hearing that about your boys! Bet they can't wait to get home to your kitchen. And family, of course! 🙂
sippitysup
I love cruising the blogs this time of year but this is also how my Thanksgiving table goes from 3 or 4 "must-have" side dishes to 12 or 13! GREG
valentina
Ha! I do the same thing. I wish you and your family a very happy Thanksgiving. xo V
Karen (Back Road Journal)
Valentina, I'm going to take this to our son's home for Thanksgiving as I know the big group of friends he is having will enjoy this dish. Even if they are picky eaters, how could they not like Brussels sprouts with pancetta and cheese. I'm pinning.
valentina
I'm excited about this Karen! I hope they all love it! I'm with you -- the pancetta and cheese make many things irresistible. Happy Thanksgiving and thank you for visiting and checking our my recipes! 🙂
Christina Conte
Awww, such a lovely post, Valentina. I can't imagine how much you miss your mom! She's with you everyday as you cook for your family, though, and I hope that brings you comfort.
This dish sounds wonderful as I'm a huge brussel sprout (and CHEESE) fan! YUM!
valentina
Thank you, Christina. Yes, she definitely is with me, always. 🙂 xoxo
Brian Jones
Haha your cooking process and that of your Mum sounds very similar to what mine used to be... It was only when I started my site that I started writing things down and making notes. It has definitely improved me as a cook and helped me make things that people loved a second time 😉
These sprouts sound delicious, definitely up there with my favourite winter vegetables, I must make this.
valentina
Thanks so much, Brian. I still prefer my mom's method of "winging it" but it sure is nice to repeat things. I agree. 🙂 Hope yo love these sprouts. 🙂
Ben | Havocinthekitchen
Brussel sprouts and pancetta (prosciutto, ham or even bacon) are the combination made in heaven, and this dish looks seriously delicious!
valentina
Thanks, Ben! Yes, I love the salty pork with Brussels sprouts. Enjoy! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
Oh my God do those Brussels look good! Unlike many people, I've always loves Brussels sprouts. The way you've prepared them here, I'm sure I could just have this for dinner!
valentina
Thanks, Jeff! I've always liked them too. Hope you try these. Enjoy! 🙂 ~Valentina
Karen (Back Road Journal)
I've always loved Brussels sprouts, even plain with a little melted butter. I can't wait to give your version a true, it sounds scrumptious.
valentina
I'm with you -- they're so good with just melted butter! Thanks, Karen. 🙂 ~Valentina
Chef Mimi
How in the world did I miss this?! I love this recipe. Maybe my husband will eat Brussels sprouts prepared this way!
valentina
Mimi, I hope you try it. I think it can turn non-brussels sprout lovers. 🙂 ~Valentina