Maple Glazed Brussels Sprouts with Pancetta

My mom was a vegetable superhero. She could even make us kids devour Brussels sprouts without batting an eye. Her trick was she always kept it simple and would just roast a vegetable until crisp-tender and sprinkle it with salt and pepper.

These sprouts are just as delicious, but they’re dressed-up and begging to be served at your Thanksgiving dinner with a sweet maple syrup glaze and smoky pancetta. They’re perfectly cooked until crispy on the outside and tender on the inside.

Look for sprouts that are still on the stalk to make sure they’re really fresh. If you can’t find them on the stalk, grab ones that are firm with leaves that are still tightly wrapped.

You can replace the pancetta with bacon if you want. Or, you can make the dish vegetarian by leaving the pancetta out completely and replacing the chicken broth with vegetable broth. But the salty, savory bits of pancetta are seriously delicious!

Maple Glazed Brussels Sprouts with Pancetta

Print Recipe

Maple Glazed Brussels Sprouts with Pancetta, a delicious sweet, savory, salty side dish perfect for any holiday dinner.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: 6 Servings 1x
• Category: Side Dish, Vegetable

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 1/2 pounds Brussels sprouts, trimmed, halved
• 1/4 teaspoon coarse Kosher salt
• Pinch freshly ground pepper
• 3 oz pancetta, diced
• 1 small shallot, finely chopped
• 1 clove garlic, finely chopped
• 3 tablespoons pure maple syrup
• 1/2 cup chicken stock

Instructions

1. In a medium skillet, heat olive oil over medium high heat. Add Brussels sprouts; sprinkle with salt and pepper. Cook, stirring occasionally for 2 minutes to brown the sprouts. Reduce heat to medium and cook for another 3 to 4 minutes, or until the sprouts soften slightly. Add the pancetta, cook 2 to 3 minutes or until it begins to crisp.
2. Stir in the shallots and garlic and continue cooking for another 1 to 2 minutes, stirring frequently or until the garlic and shallot have softened. Stir in the maple syrup and cook until thickened and reduced by about half. Finally, add in the broth and simmer until the sprouts are crisp-tender and most of the liquid has cooked off leaving a thick syrupy glaze that coats the sprouts.

Nutrition

• Serving Size: 1 Serving
• Calories: 175
• Sugar: 9g
• Sodium: 335mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 11mg

Have you ever purchased Brussels sprouts still on the stalk? 

Here are a few other great ways to serve sprouts…
Brussels Sprouts Chips from Nom Nom Paleo
Tart Cherry Glazed Brussels Sprouts from Love and Olive Oil
Shaved Brussels Sprouts Salad with Apples, Hazelnuts and Brown Butter Vinaigrette from The Kitchn