Pancetta and Garlic Brussels Sprouts

    30 min

    A full-flavoured side dish that is a nice twist on your typical Brussels sprouts recipe, but just as easy. Pancetta, olive oil and garlic combine with Brussels sprouts for a simple but tasty dish. Use streaky bacon instead of pancetta, if preferred.

    162 people made this

    Serves: 4 

    • 700ml water
    • 450g Brussels sprouts, trimmed
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 225g pancetta, diced
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring the water to the boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm. Drain, and rinse with cold water. Slice the sprouts in half, and set aside.
    2. Heat one tablespoon of olive oil in a large frying pan over medium-high heat. Add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. Add the remaining olive oil and Brussels sprouts. Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavour. Season with salt and pepper, and cook for 5 more minutes before serving.

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    Reviews in English (130)


    Maybe it's because I'm so used to eating vegetables this way that I found this good, but only average. I can tell you, however, that even as an Italian familiar with pancetta, I'll take regular old American bacon over it any day! Unless you're familiar with pancetta and really like it, I think I'm safe to suggest you substitute bacon here and in any other recipe calling for pancetta. I've even forced myself to try to like it and just can't. I tried again in this dish, tasted it and started over again, the second time with bacon.  -  29 Jun 2008  (Review from Allrecipes US | Canada)


    I made this low calorie and fat free. I used olive oil flavored Pam and liquid smoke instead of pancetta. The flavor was great and it is healthy!  -  22 Oct 2007  (Review from Allrecipes US | Canada)


    I definitely recommend adding heavy cream toward the end. I also threw in sliced mushrooms and sprinkled with Parmesan. Oh my lord, SO good!!!  -  18 Dec 2007  (Review from Allrecipes US | Canada)