Brussels Sprouts with Pancetta, Cranberries & Pine Nuts
Given that I’m not a huge vegetable person to begin with, it shouldn’t come as a huge surprise that Brussels sprouts were pretty much at the absolute bottom of my list in terms of vegetables that I would actually consider eating. I felt this way my entire life up until a few years ago. At that time, I started to experiment with different Brussels sprouts side dishes for Thanksgiving, and I actually started enjoying them after eating Brussels sprout slaw and a Brussels sprouts and bacon gratin. A few years ago, my mother-in-law started making this Brussels sprouts dish and I couldn’t believe how much I loved it!
Honestly? Eating Brussels sprouts kind of makes me feel like a grown up.
In an effort to be totally transparent, I’m not sure if this is exactly how my mother-in-law prepares this dish. I just know that she’s been making “bumped up Brussels sprouts” for years now and we all love them. I skipped the capers because I don’t like them at all (too brine-y for me!), upped the oven temperature towards the end to crisp the Brussels sprouts a bit, and instead of raisins and currants, I used dried cranberries for a very Thanksgiving-worthy flair.
While I’ll never get excited to eat vegetables, anything that will make them taste good is a plus in my book. You definitely can’t beat pancetta (or bacon!), nuts and dried fruit :)
One year ago: Salted Caramel Apple Pie
Two years ago: Brussels Sprouts and Bacon Gratin
Four years ago: Mashed Sweet Potato Brûlée
Brussels Sprouts with Pancetta, Cranberries & Pine Nuts
Ingredients
- 6 ounces (170.1 g) pancetta, diced medium
- 32 ounces (907.19 g) Brussels sprouts, trimmed and halved
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1½ tablespoons (1.5 tablespoons) balsamic vinegar
- â…“ cup (45 g) pine nuts
- ½ cup (60.61 g) dried cranberries
Instructions
- Preheat oven to 350 degrees F.
- In an oven-safe 12-inch skillet over medium heat, cook the pancetta until crisp. Remove with a slotted spoon to a paper towel-lined plate. Add the Brussels sprouts to the empty skillet, season with salt and pepper, and cook, tossing occasionally, until they start to brown. Remove from the heat and stir in the olive oil and balsamic vinegar.
- Place the skillet in the oven and cook for 15 minutes, tossing once or twice. Increase the oven temperature to 425 degrees F, stir in the pine nuts, and cook for an additional 10 minutes. Remove from the oven and stir in the pancetta and dried cranberries.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made this for Thanksgiving and everyone who likes brussels sprouts loved it. It will be one the menu next year.
Re non- pork options to sub for the pancetta: maybe try turkey bacon. It should provide that slight smokiness and texture. Worth a try.Â
Hi Michelle
This looks so good. I would like to make it for Thanksgiving . Is it possible to make the day before and reheat?
Thank you
I make a roasted brussels sprout salad. I skip the cheese, but it’s super delicious.
http://www.stuckonsweet.com/brussels-sprout-salad/
Best ever! So delicious. Thank you!
We served these as a side dish for Thanksgiving and it was a hit! Loved this variation of Brussels Sprouts!
I love Brussels sprouts and had some last night withat balsamic. Such a good combo.
I usually eat brussel sprouts roasted with maple syrup! Sounds odd, but it is easy and so so delish!
I love brussel sprouts – I have just added this recipe to my Thanksgiving menu.
Thanks.
The arrival of Brussel Sprout season is a joyous time, irrespective of Christmas!
I love them fried, roasted, pureed, boiled and steamed. They are delicious with garlic, parmesan and salt, roasted until their edges catch.
That is a really pretty looking plate of sprouts. Thank you.
What is pancetta?. In what area of the meats do you find it? Sounds like a great side.
Pancetta is like Italian bacon. I find it at Giant Eagle near the deli, where the pre sliced cheeses, Italian meats and potato salad are.
You know, I only realized I actually liked brussels sprouts like two years ago or something, and I was missing out! This sounds like a great combo, maybe I’ll try it soon!
I’ve always had a hard time with brussels sprouts – I feel like I should like them but don’t! These look good to me though, I think it’s the crispy edges. Going to have to start experimenting with them and see if I like them done differently!
I’m definitely like you, I’ll never get as excited to eat vegetables, as I will say…eating chocolate cake? ;) BUT, these do look fantastic :)
Looked so good I made it for lunch today. Made a smaller batch and ate the whole thing. Very good. I’ll make it and share next time
Perfect! My kids love brussel sprouts. I think I may add this to the menu for Thanksgiving!
there are SO MANY great Brussels sprouts recipes on the interwebs this year! this one looks amazing!
Michelle! This looks like the BOMB! Can’t wait to try this recipe.
We like to roast our brussel sprouts with onion, jalepeno peppers and baby portabello mushrooms with a little olive oil and balsamic vinegar. You should try that sometime – very, very good!
I don’t have access to fresh Brussels sprouts. Do you think frozen would be okay? Maybe just thaw and proceed as you would with the fresh ones?
Hi Amy, I’ve never prepared a dish using frozen Brussels sprouts, so I could not say for sure how they would turn out, but worth a shot if that’s all you have!
Yum! These look super! I might need to add this to my Thanksgiving menu this year. Might even get the kids to like Brussels sprouts with this version.
I’m so glad you posted this today! I saw it on your Thanksgiving menu and was looking thru all your recipes and searching the internet for the recipe! I will be adding this to our Thanksgiving Dinner too! Thank you again!
Oh, I love brussels spouts! I’ve never thought of putting them with pine nuts, that’s genius!
Brussels sprouts have never been a favorite of mine, either, but I ate them. When I was pregnant with my first child they were the one thing I just could not eat. That baby will soon be 35 and I’m still working on eating Brussels sprouts. I don’t k ow why I bother since no one in our family likes them. So far roasted is best.
We like brussels sprouts around here but we’ve never had them as fancy as this I don’t think. I’m eager to give these a try.
Brussels sprouts aren’t a big favorite in our house, so I totally agree with you – anything that will make them taste good is a plus in my book too. And the goodies that come with the sprouts in your recipe, definitely good.
I’ve had brussel sprouts once and disliked them because they were so bitter and mushy However, my sister’s raving about her bf’s brussel sprouts lately, which made me think the brussel sprouts might’ve been prepared the wrong way the first time I had them. I guess I should try to make these myself and give it another shot! It looks so delicious. Can I substitute pancetta with something ekse non-pork?
I would think if they were bitter and mushy, they were either very overcooked or frozen! Also, I would think you could just the pancetta out if you can’t have pork
You could just omit the pancetta if you prefer.
I could eat Brussles sprouts all.day.long. Love them so much, and with the cranberries, and pine nuts, mmmm, so good! Pinned! Happy Thanksgiving, Michelle!
We have Brussels sprouts as a side dish for Christmas every year, but they are always simply cooked. I like this idea to give them just a little bit extra!