Brussels Sprouts with Fried Onions and Pancetta
Elevate your vegetable game with this irresistible recipe for Brussels Sprouts with Fried Onions and Pancetta. Perfectly caramelized Brussels sprouts are pan-seared until golden and tender, then tossed with crispy pancetta, sweet golden onions, and a touch of minced garlic for a medley of bold and savory flavors. A drizzle of balsamic vinegar adds a delightful tangy finish, making this dish a crowd-pleaser that’s both elegant and down-to-earth. Whether you're serving it as a side for a holiday feast or a weeknight dinner, this quick and easy recipe comes together in just 30 minutes, packing every bite with gourmet appeal. Keywords: Brussels sprouts, pancetta, caramelized onions, quick side dish, holiday vegetables.
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Recipe Information
Ingredients
- 450 grams Brussels sprouts
- 150 grams Pancetta
- 1 large Yellow onion
- 3 Garlic cloves
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Balsamic vinegar (optional for garnish)
Instructions
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Rinse them under cold water and pat dry. Cut the Brussels sprouts in half lengthwise.
Peel and thinly slice the onion. Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until crispy and golden, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate.
In the same skillet, reduce the heat slightly and add the sliced onions. Cook, stirring occasionally, until the onions are soft and golden brown, about 6-8 minutes. Remove the onions and set aside.
Increase the heat to medium-high and add another tablespoon of olive oil and the butter to the skillet. Once the butter has melted, place the Brussels sprouts cut side down in the skillet in a single layer. Let them cook undisturbed for 3-4 minutes until the cut side is golden and caramelized.
Flip the Brussels sprouts and stir in the minced garlic, cooking for an additional 2 minutes. Season with salt and black pepper.
Add the cooked pancetta and onions back to the skillet with the Brussels sprouts. Toss everything together to combine and heat through, about 1-2 minutes.
Transfer to a serving dish and drizzle with balsamic vinegar, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 17.9 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
