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Brussel Sprouts with Pancetta

We all know brussel sprouts are one of those dishes that people seem to either love or hate. However, this recipe might persuade some skeptics that brussel sprouts are worthy of a second chance. The pancetta, available now at most good grocery stores, is an Italian version of bacon that is made of pork belly meat that has been salt cured and spiced with black pepper.  You can also use regular streaky bacon here if you are not a fan of the Italian variety.  This is the perfect side dish - as unique as it is delectable and easy to make!

Kale & Brussel Sprout Salad.jpg


  • 450g Brussel Sprouts, trimmed 

  • 2 tbsp olive oil

  • 2 cloves of garlic, minced 

  • 225g pancetta, diced (use streaky bacon or rashers, if preferred)

  • salt and pepper to taste 

  • breadcrumbs optional 


  • To trim brussel sprouts, cut off and discard the stem end. Remove and discard the first layer of outside leaves. 

  • Boil the water in a large saucepan. Add the trimmed brussel sprouts and cook for 5-7 minutes. Drain and rinse with cold water. Slice each sprout in quarters and set aside. 

  • Heat a tbsp of olive oil in a large frying pan over medium-high heat. Add the minced garlic and pancetta; cook and stir for about 5 minutes or until the garlic is lightly browned. Add another tbsp of olive oil and the brussel sprouts.

  • (If you really want to win everyone over, you can add a handful of breaadcrumbs to the pan to soak up some of the pancetta flavour too.)

  • Reduce the heat to medium and cook until the sprouts are thoroughly coated.

  • Season with salt and pepper, serve and enjoy!

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