Sauteed Brussels Sprouts with Pancetta and Honey Sriracha Sauce

Brussels Sprouts quickly went from my least favorite to my most favorite veggie when I learned that I could make healthy and fresh Brussels sprouts without a deep fryer in only 20 minutes.  With the proper application of fat, heat, and seasoning you too can pan-sear Brussels sprouts into a side dish worth going back for seconds.

In this Brussels sprouts recipe, we go over how to choose good produce, how to prepare Brussels sprouts for optimal cooking, as well as the cooking technique so that they become your go-to veggie side dish, too!

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How to Choose the Best Quality Brussels Sprouts

When choosing your Brussels sprouts don’t underestimate the importance of vegetable quality.  The 2 most important things to consider are size and firmness. 

You can buy them prepackaged, loose, or still on the stock.  I prefer loose because it affords you the most control over size and firmness.  I have found that medium or small Brussels taste better and are more well-proportioned to the human eating experience. 

When choosing Brussels it should be your goal to choose sprouts that are firm and uniform in size.  Medium or small Brussels will have been picked earlier in their growth cycle making them milder in flavor.  A firm sprout is also a good indication that it was harvested both recently and early enough. 

Common Issues with Larger Brussels Sprouts

As the Brussels sprout grows past its optimal time for harvest, its tightly packed leaves begin to loosen up and the sprout begins to grow more in size. Thus its firmness is reduced. At this stage, bitterness tends to increase and, when cooked, they tend to become soggy.

Avoid these soggy and bitter sprouts by choosing small, firm ones for your recipes.

Prepare Your Brussels Sprouts for Success

Preparation of your sprouts is another key technique to ensure a fantastic end result.  Now that you have a bunch of firm, moderately sized, and uniform sprouts, let’s prepare them for success. 

How to Cut Brussels Sprouts

First, you will want to place the sprout on its side and cut off the stem where it was separated from the plant.  Cut enough so that just the outer leaves can be removed while leaving the rest of the sprout firmly together. 

Do the next two steps in any order. 

Cut the sprout in half top to bottom such that your knife passes through the crown and stem of the sprout yielding equal sides.  Peel off the outer darker green leaves leaving the lighter green leaves just below them. 

Check for Bugs and Remove the Outer Leaves

These two steps give you the opportunity to check the veggie for bugs both in the outer layers and in the center.  It will also remove the less desirable parts of the sprout leaving you with the tasty middle.

Cooking Brussels Like a Chef

Ingredients

• 4oz Diced Pancetta
• 1lb Brussels Sprouts
• 2tbsp Olive Oil
• Salt and Pepper to taste

Glaze Ingredients

• 2 Parts Honey
• 1 Part Sriracha

Cooking Directions

To cook your Brussels, start by putting the pancetta in your pan and render the fat.  Add the 2 tablespoons of olive oil to help. 

Once your fat is rendered and your pancetta is crispy and browned, remove the pancetta with a slotted spoon and set aside for later. 

Next, add your Brussels sprouts into the hot pan with the rendered fat and olive oil, and toss to coat. 

Stir the pan-seared sprouts sparingly because the goal is to achieve some char, browning, or blackening and for the Brussels to soften but remain firm and flavorful. 

Once your sprouts are very near done, add the cooked pancetta back into the pan and apply salt and pepper to taste. 

Transfer to a serving dish and serve with the honey sriracha sauce as a condiment. We make this honey sriracha sauce with one to one ratios of each condiment.

What do you Eat with these Pan-Seared Brussels Sprouts?

The symphony of flavors between the sprouts dances on the tongue, don’t you agree? Now, imagine pairing this with a juicy, tender piece of pan-seared chicken. The mild flavor of the chicken serves as the perfect backdrop to our star side dish, allowing the taste of the brussels and bacon to truly shine.

Or why not try it with some honey pecan salmon? The lightness of the salmon pairs well with this healthy side dish.

Whatever you choose, these amazing Brussels sprouts are a great side dish to any meal.