Brussels Sprouts with Pancetta and Shallots

I didn't grow to love this vegetable until I was an adult. In my youth, these little baby cabbages had been regulated to being boiled, thrown into a bowl, then dotted with butter, salt and pepper. Nothing to get excited about. Brussels sprouts have been a star vegetable for a few years now, appearing on restaurant menus everywhere.



I cook these at home often. They're the perfect side dish and they make great leftovers the next day. The pancetta adds a salty, savory flavor to the dish. The balsamic reduction, well that just puts it over the top.

Brussels Sprouts with Pancetta and Shallots Prep 3

Brussels Sprouts with Pancetta and Shallots Pre 2

Brussels Sprouts with Pancetta and Shallots 1

Brussels Sprouts with Pancetta and Shallots 2


Course: Side Dish
Cuisine: American
Keyword: easy side dish recipe, quick side dish, sprout side dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 176 kcal
Author: Lisa Marie Todd

A delicious and easy vegetable side dish



  • 1 pound Brussels Sprouts outer leaves and stems removed, trimmed and halved
  • 2 tablespoons of olive oil divided
  • ½ cup pancetta diced
  • 1 ½ tablespoons shallot minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup balsamic vinegar


  1. To prepare the balsamic vinegar reduction, heat balsamic vinegar in a medium saucepan over medium-high heat.
  2. The vinegar should be reduced by half and the consistency should be like syrup. You can check to see if it’s ready by using the back of a spoon. It shouldn’t be dripping off, but coating the spoon. Set aside and let cool.
  3. To prepare Brussels sprouts, Fill a large bowl with ice and water. Set aside.
  4. Fill a medium saucepan with salted water and bring to a boil over high heat. Add Brussels sprouts and cook for 3-4 minutes.
  5. Remove Brussel sprouts and transfer to bowl with ice and water. Remove, drain, pat dry and set aside.
  6. In a large saucepan over medium heat add 1 tablespoon of olive oil. Add pancetta and cook for 3 - 4 minutes. Add shallots to pan and saute until slightly browned. Add Brussels sprouts and cook until tender.
  7. Season to taste with salt and pepper. Transfer to a serving dish and lightly coat Brussels sprouts with balsamic vinegar reduction. Reserve remaining reduction for serving.
Nutrition Facts
Amount Per Serving
Calories 176 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 62mg3%
Potassium 525mg15%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 12g13%
Protein 4g8%
Vitamin A 855IU17%
Vitamin C 96.7mg117%
Calcium 65mg7%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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