Baked Brussles Sprouts with Pancetta

Cheesy brussels sprouts baked with pancetta, with a big orange spoon holding some of it up.

5 from 6 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Keyword: fall comfort food recipes, best brussels sprouts recips

Servings: as a side

Calories: 353kcal

Author: Valentina K. Wein

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!

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition