Sautéed Brussels Sprouts with Pancetta

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Oft-maligned as a classic “icky vegetable” parents force their kids to eat, Brussels sprouts are enjoying the spotlight these days. I was first introduced to them at a bbq restaurant in Myrtle Beach, SC. They were roasted with a barbecue rub and totally blew my mind. THESE were Brussels sprouts? Why have I spent my life fearing you?

If you’re looking for an easy and fun side dish to add to your Christmas dinner, we sell Brussels sprouts bagged and ready for cooking. We also sell them still on the stalk, which is quite a visual treat. You can roast the whole stalk and serve as a pick-your-own buffet for a striking and unique dinner adventure.

Or you can simply sauté them, as in this recipe from our 20th Anniversary Cookbook. However you choose to prepare them, Brussels sprouts offer a lot of flavor and a nice departure from your typical greens.


1 lb fresh Brussels sprouts
2 tbsp extra virgin olive oil
1/4 lb pancetta, chopped
1 tbsp minced garlic
1/3 cup diced onion
2 tbsp balsamic vinegar
2 tbsp brown sugar


Trim loose leaves and stem ends from Brussels sprouts. Place in a heavy skillet with enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until tender. Drain and set aside. When sprouts are cool enough to handle, cut them in half.

Heat olive oil in the skillet over medium heat. Add pancetta and cook for 5 minutes, or until cooked through. Add garlic and onion. Sauté for 3 to 4 minutes, or until tender.

Add sprouts, vinegar, and brown sugar and cook until heated through, stirring frequently. Season with salt and pepper.