📝 About This Recipe
Forget the mushy sprouts of the past; this dish elevates the humble brassica to gourmet status through the art of high-heat pan-searing. By placing the sprouts cut-side down in a hot cast-iron skillet, we achieve a deeply caramelized, nutty crust that contrasts beautifully with a tender, vibrant interior. Finished with salty pancetta, toasted pine nuts, and a sophisticated balsamic reduction, this recipe transforms a simple side into the star of the table.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Brussels Sprouts (trimmed and halved lengthwise)
- 4 ounces Pancetta (diced into small cubes)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Unsalted Butter (at room temperature)
Aromatics and Seasoning
- 3 cloves Garlic (thinly sliced)
- 1 small Shallot (finely minced)
- 1/4 teaspoon Red Pepper Flakes (for a subtle heat)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (coarse grind)
The Finish
- 2 tablespoons Balsamic Glaze (store-bought or homemade reduction)
- 3 tablespoons Pine Nuts (toasted)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1/4 cup Parmigiano-Reggiano (freshly shaved)
👨🍳 Instructions
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1
Begin by prepping the sprouts. Trim the woody ends and remove any yellowed or damaged outer leaves. Slice each sprout in half lengthwise through the stem to keep the leaves attached.
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2
Thoroughly pat the sprouts dry with a paper towel. Any moisture on the surface will create steam, preventing that coveted crispy crust from forming.
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3
Place a large (12-inch) cast-iron skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat has rendered and the bits are golden brown and crispy (about 5-7 minutes).
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4
Use a slotted spoon to remove the crispy pancetta and drain on a paper towel, leaving the rendered fat in the skillet.
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5
Increase the heat to medium-high. Add 2 tablespoons of olive oil to the pancetta fat. Once the oil is shimmering and just starting to smoke, carefully place the Brussels sprouts in the pan, cut-side down, in a single layer.
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6
Do not stir! Let the sprouts sear undisturbed for 5-6 minutes. You are looking for a deep, dark mahogany char on the flat surface.
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7
Once the bottoms are deeply browned, add the butter, minced shallots, and sliced garlic to the pan, scattering them in the spaces between the sprouts.
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8
Season with salt, black pepper, and red pepper flakes. Use a spatula to toss the sprouts gently now, coating them in the flavored fat and aromatics.
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9
Continue to sauté for another 4-5 minutes, tossing occasionally, until the outer leaves are crispy and the centers are tender when pierced with a fork.
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10
Turn off the heat. Immediately squeeze the fresh lemon juice over the sprouts to deglaze the pan and brighten the flavors.
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11
Add the reserved crispy pancetta and toasted pine nuts back into the skillet. Toss one final time to combine.
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12
Transfer to a warmed serving platter. Drizzle generously with the balsamic glaze and top with shaved Parmigiano-Reggiano. Serve immediately while the texture is at its peak.
💡 Chef's Tips
The secret to crispiness is a dry sprout; if you wash them, do it an hour in advance or use a salad spinner. Avoid overcrowding the pan; if your skillet is too small, cook in two batches to ensure searing rather than steaming. Cast iron is the preferred vessel because it retains high heat better than stainless steel or non-stick pans. If you want a vegetarian version, swap the pancetta for smoked paprika and a splash of soy sauce for that savory 'umami' hit. Don't be afraid of the dark color; that deep caramelization is where all the natural sugars and nutty flavors live.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sauvignon Blanc or a dry Riesling to cut through the richness of the pancetta. Serve as a side to a roasted chicken or a thick-cut pork chop. Add a poached egg on top for a decadent, vegetable-forward brunch dish. Scatter over a bed of creamy polenta for a comforting vegetarian-style meal. Serve alongside a bowl of garlic aioli for dipping as a sophisticated appetizer.