Brussels Sprouts With Pancetta and Toasted Bread Cr

Name: Brussels Sprouts With Pancetta and Toasted Bread Crumbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups fresh bread crumbs; 2 teaspoons thyme leaves; 6 tablespoons extra virgin olive oil; 4 tablespoons unsalted butter; 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two); Salt and pepper; 6 ounces pancetta in small dice (1-1/2 cups); 3 tablespoons minced shallots or white of scallions; 1 tablespoon grated garlic; 1/2 cup balsamic vinegar; 1/2 cup veal stock or rich chicken broth, more if needed; 2 tablespoons chopped parsley.

Servings: persons

1-1/2 cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1-1/2 cups)
3 tablespoons minced shallots or white of scallions
1 tablespoon grated garlic
1/2 cup balsamic vinegar
1/2 cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley.

1
Heat oven to 350 degrees.
2
In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet.
3
Toast, tossing frequently, until golden brown, 10 to 12 minutes.
4
Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy.
5
Add brussels sprouts, sprinkle with salt and pepper, and sautA, tossing frequently, until lightly browned, about 5 minutes.
6
Add diced pancetta, and sautA, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more.
7
Reduce heat, add shallots and garlic, and sautA until fragrant, 2 minutes.
8
Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed.
9
Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley.
10
Transfer to a warm serving bowl and scatter bread crumbs on top.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cups fresh bread crumbs, 2 teaspoons thyme leaves, 6 tablespoons extra virgin olive oil, 4 tablespoons unsalted butter, and more.

Yes, Brussels Sprouts With Pancetta and Toasted Bread Crumbs Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brussels Sprouts With Pancetta and Toasted Bread Crumbs Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions