How to Cook Brussels Sprouts Like a Chef
An easy recipe that will make you think your favorite restaurant made them. These Brussels Sprouts and Pancetta will have you going back for seconds.
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Servings: 4 servings
Calories: 262kcal
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
The Sriracha Honey glaze can be put directly over the sprouts in the pan when you add them back to the pancetta. I prefer to allow each person to add the quantity they want when serving. Sriracha honey glaze can be served as a condiment alongside the sprouts. This is particularly important when serving people who may be sensitive to spice.
Nutrition
Calories: 262kcal