Print Recipe

seared brussels sprouts with pancetta

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: sides, Thanksgiving
Servings: 8 servings
Author: Heather Serody


  • 2 lb of brussels sprouts trimmed and halved. If your sprouts are large, then quarter them.
  • 6 TBS. 1/3C grass-fed butter
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper
  • 1 C 12 oz. of good quality diced pancetta


  • Heat a large heavy-bottomed skillet over medium-high heat. Add butter and allow it to melt. Add Brussels and season with sea salt and freshly ground pepper. Cover pan with a lid to help steam the Brussels. Sauté tossing occasionally, until the Brussels are just starting to brown (about 5 minutes).
  • Add pancetta and allow the Brussels to continue to cook in the pancetta fat uncovered until the Brussels sprouts are well browned/seared on the cut sides and softened and the pancetta is crisp. Brussels are done when they can be pierced through with a fork but are not soft.