Charred Brussels Sprouts with Pancetta and Fig Glaze

charred-brussels-sprouts-pancetta Photo: Sang An


  • 3 tablespoons olive oil
  • 3 to 4 oz. pancetta
  • 1 1/2 pounds Brussels sprouts, trimmed and halved (quartered if large) through stem end (about 6 cups)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons fig jam
  • 1/4 teaspoon freshly ground black pepper


1. In a large frying pan, heat 1 Tbsp. oil over medium heat. Add pancetta and cook, stirring occasionally, until crisp, about 3 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Raise heat to medium-high and add remaining 2 Tbsp. oil. Add Brussels sprouts, keeping them in a single layer as much as possible. (Having a few extra sprouts, as shown here, is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in 2 batches or pull out extra for another use.) Stir in salt. Cook, stirring occasionally, until Brussels sprouts are tender and well browned, even charred in spots, about 10 minutes. If sprouts brown too quickly, lower heat to medium.

2. Add fig jam and 1 Tbsp. water; stir until jam melts and coats Brussels sprouts. Add pancetta and pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 310
Fat per serving: 22g
Saturated fat per serving: 6g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 11g
Carbohydrate per serving: 21g
Fiber per serving: 7g
Cholesterol per serving: 25mg
Iron per serving: 2mg
Sodium per serving: 578mg
Calcium per serving: 72mg

Good to Know

For a sweet-and-salty version, add a drizzle of aged balsamic vinegar to this side. Want more crunch? Swap in bacon instead of pancetta.

Adapted with permission from Brassicas, by Laura B. Russell (Ten Speed Press, copyright 2014).