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


A delicious and easy vegetable side dish

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


  • 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.

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