Sauteed Brussels Sprouts with Pancetta and Honey Sriracha Sauce
![brussel sprouts recipe](https://humbleapron.com/wp-content/uploads/2023/07/Brussels-Sprouts-Recipe-Image-150x150.jpg)
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.
![Brussels Sprouts in Servind dish](https://humbleapron.com/wp-content/uploads/2023/07/Brussels-Finished-683x1024.jpg)
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!
Table of Contents
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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.
![Brussels Sprouts on cutting Board](https://humbleapron.com/wp-content/uploads/2023/07/Brussels-Sprouts-683x1024.jpg)
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
![Brussels Sprouts Cut in Half](https://humbleapron.com/wp-content/uploads/2023/07/Brussels-Cut-683x1024.jpg)
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, Brussels Sprouts, Pancetta, Sriracha, Olive Oil, Honey](https://humbleapron.com/wp-content/uploads/2023/07/Brussels-Ingredients-683x1024.jpg)
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.
![Pancetta in pan](https://humbleapron.com/wp-content/uploads/2023/07/Pancetta-in-pan-683x1024.jpg)
Once your fat is rendered and your pancetta is crispy and browned, remove the pancetta with a slotted spoon and set aside for later.
![Cooked Pancetta in pan](https://humbleapron.com/wp-content/uploads/2023/07/Cooked-Pancetta-1-683x1024.jpg)
![Cooked Pancetta](https://humbleapron.com/wp-content/uploads/2023/07/Cooked-Pancetta-2-683x1024.jpg)
Next, add your Brussels sprouts into the hot pan with the rendered fat and olive oil, and toss to coat.
![Brussels Sprouts in pan](https://humbleapron.com/wp-content/uploads/2023/07/Brussels-in-pan-683x1024.jpg)
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.
![Sriracha poured into Honey](https://humbleapron.com/wp-content/uploads/2023/07/Sriracha-Pour-683x1024.jpg)
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.
![brussel sprouts recipe](https://humbleapron.com/wp-content/uploads/2023/07/Brussels-Sprouts-Recipe-Image-300x300.jpg)
How to Cook Brussels Sprouts Like a Chef
Ingredients
Brussels Sprouts
- 1 lb Brussels Sprouts trimmed and halved
- 4 oz Pancetta diced
- 2 tbsp Olive Oil
- Salt and Pepper to Taste
Optional Glaze
- 1 part Sriracha
- 2 parts Honey
Instructions
- Render Pancetta Fat: In a large Pan over medium heat add the Pancetta and Olive Oil. Cook and stir every couple minutes until the fat is rendered and the pancetta is crispy and Browned. With a slotted spoon remove pancetta and set aside.
- Pan Sear Brussels Sprouts: In the same skillet with the rendered pancetta fat add the halved Brussels sprouts, cut side down, in a single layer, and sear over medium-high heat. Season with salt and pepper to taste. Allow the Brussels sprouts to cook undisturbed for about 4-5 minutes or until they develop a caramelized sear.
- Flip and Continue Cooking: Using tongs, carefully flip the Brussels sprouts to the other side. Reduce the heat to medium and continue cooking for another 4-5 minutes or until they are tender-crisp and nicely browned.
- Prepare Glaze: In a small bowl, mix 1 part sriracha with 2 parts honey.
- Serve and Enjoy: During the final minutes of cooking add the cooked pancetta back into the pan. When sprouts are properly seared place them into a serving dish and enjoy.
Video
Notes
Nutrition
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