This Crispy Brussel Sprouts recipe is bursting with flavor! Brussel Sprouts are sautéed with pancetta and shallots for a delicious side dish that will leave your family begging for more.
Think you don’t like brussel sprouts? Think again!
These brussel sprouts are a richly flavored side dish, and so beautiful to serve! They compliment a wide variety of protein entrees and are well-suited for many of the healthy lifestyle plans that are popular today.
I love including simple roasted veggies as side dishes for many of our favorite dinners. In fact, I’ve made roasted baby carrots, roasted mushrooms, and even roasted Italian vegetables.
The crispy texture and deep flavor of the brussels sprouts when combined with the fried pancetta and shallots is going to blow you away!
Why You’ll Love This Side Dish
- So flexible
- Ready in less than 10 minutes
- Family friendly
- Full of nutrition
- Low carb and keto-friendly
Ingredients
This beautiful golden side dish is made with simple ingredients. As the brussel sprouts cook down, you’ll note that the agrodolce sauce is adding an unforgettable flavor!
- Brussels Sprouts – Trim in half or quart extra-large brussels to ensure they are cooked through.
- Extra-Virgin Olive Oil –The oil browns and caramelizes brussels, making them irresistible.
- Salt – Salt brings out all the other flavors and balances the side dish.
- Fresh Ground Black Pepper– Thick flakes add flavor and texture.
- Pancetta– Pancetta, prosciutto or bacon add incredible savory flavor. Pancetta is an Italian version of bacon and you can purchase it cubed, saving on prep work!
- Shallots– Shallots have a subtle sweet flavor and caramelize to perfection.
- Butter– Butter adds rich flavor while making them tender.
- Red Wine Vinegar– Vinegar creates a glaze that takes brussels over the top! Substitute with apple cider vinegar for fall flavor.
- Sugar– A hint of sugar adds to the caramelized flavor and texture.
Variations
While this recipe is incredibly delicious as it stands, you can also add or eliminate items to meet your tastes and dietary needs.
- Garnish with pine nuts for added crunch and protein
- Make it Keto-Friendly – Eliminate sugar.
- Make it Whole 30-Friendly – Omitting butter.
How to Make Brussel Sprouts
See full instructions in the printable recipe card below.
These crispy brussel sprouts are perfectly caramelized and filled with sweet and sour flavor. Adding this agrodolce sauce is the easiest way to get your kids to love brussels too!
Stove Top Method
- Sauté – Add pancetta and olive oil to a saucepan over medium heat. Allow to brown while tossing in half the pan.
- Caramelize – Add brussels sprouts face down leaving space between. (Brown side down for color and caramelization.)
- Season – Salt and pepper and add butter.
- Make Agrodolce Sauce – Add vinegar and sugar while stirring to prevent sugar from burning. Allow vinegar to cook off until sauce thickens.
Scaling up, down or substituting? You’ll love this printableMeasurement Conversion Chart!
Oven Method
While my version of crispy brussel sprouts is sautéed, this recipe can easily be converted to the oven. Roasting your sprouts is another delicious method and can save you from standing over the stove if that’s what you prefer!
- Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
- Carefully remove baking sheet from oven. Using tongs, arrange your trimmed and halved brussels cut side down on baking sheet. Roast brussels on bottom rack until they are soft and very brown, 20–25 minutes.
- Meanwhile, add the rest of your ingredients (minus the butter) in a small saucepan over medium-high heat. Reduce heat to medium-low and cook pancetta and scallions, stirring often, until sauce begins to deepen in color.
- Return saucepan to medium heat, add butter and cook, whisking constantly, until the agrodolce glaze is thickened.
- Transfer brussels sprouts to a large bowl. Add glaze and pine nuts (if you’re using them) and toss to combine. They’re ready to serve!
Roasting Tip
Leave pan in the oven as it warms. This will help the brussels sprouts sear when you add them to the pan to roast.
Serving Suggestions
These brussel sprouts serve so well with a variety of proteins and main dishes. They will work beautifully with any of the following:
- Steak
- Boursin Chicken(as pictured in this post)
- Greek Chicken
- Lemon Pepper Salmon
- Shrimp Kabobs
- Lemon Pepper Chicken
- Pesto Chicken Recipe
How to Store
- Room Temperature– your beans can remain at room temperature for up to two hours while serving.
- Refrigerate– Store for 3-5 days in an airtight container in your refrigerator.
- Freeze– you can freeze cooked green beans in a tightly closed Ziploc bag or in an airtight container for up to three months.
Dietary Considerations
- Gluten Free
- Keto Friendly
- Nut Free
What do you think? Are you a fan of brussels sprouts? Even if you’re not, I encourage you to give these a try! Agrodolce sauce can improve any veggie, I promise!
If you make these crispy brussel sprouts, please come back and leave a comment and review. I’d love to hear from you!
More Side Dishes
side dishesSide Dishes
Cheesy Corn Casserole
18 mins
Side Dishes
Italian Vegetables
30 mins
Side Dishes
Seasoned Green Beans
10 mins
5 from 8 votes
Crispy Brussels Sprouts
By Julie Blanner
This Crispy Brussel Sprouts Recipe is bursting with texture and flavor! Brussel Sprouts with Bacon are sauteed into a crispy, fragrant side dish to savor.
Prep: 10 minutes mins
Cook: 10 minutes mins
Servings: 4 people
PinRatePrint
Ingredients
Instructions
Sauteed Crispy Brussel Sprouts
Add pancetta and olive oil to a saucepan over medium heat. Allow to brown while tossing in half the pan.
Add brussels sprouts face down leaving space between. (Brown side down for color and caramelization.)
Salt and pepper and shallots over the top.
Once they brown, stir it all together and add butter.
Add vinegar and sugar stirring. Do not burn sugar. Allow vinegar to cook off until sauce thickens.
Oven Roasted Crispy Brussel Sprouts
Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Carefully remove your hot baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until soft and brown, 20–25 minutes.
Meanwhile, add the rest of your ingredients (minus the butter) in a small saucepan over medium-high heat. Reduce heat to medium-low and cook pancetta and scallions, stirring often, until sauce begins to deepen in color.
Return saucepan to medium heat, add butter and cook, whisking constantly, until the agrodolce glaze is thickened.
Transfer brussels sprouts to a large bowl. Add glaze and pine nuts (if you're using them) and toss to combine. They're ready to serve!
Julie’s Tips
- Add pine nuts before serving for a little extra added crunch.
Calories: 226kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 118mg | Potassium: 462mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1121IU | Vitamin C: 97mg | Calcium: 50mg | Iron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Explore More
30-Minutes or Less Fall Gluten Free Recipes Side Dishes Stovetop Vegetables
You May Also Like
Side Dishes
Sweet Potato Casserole Recipe
40 mins
Salads Dressings & Soups
Classic Cabbage Salad
5 mins
Recipe Collections
