Brussels Sprouts with Guanciale

These Brussels sprouts with guanciale is an easy side dish that combines the earthy flavor of roasted, caramelized Brussels sprouts with salty, crispy guanciale or bacon.

A wooden bowl filled with roasted Brussels sprouts with guanciale.

Brussels sprouts and bacon is a combination that extends well beyond the Mediterranean. It’s a staple at many holiday tables and for good reason. The chewy, salty, yet somehow slightly sweet bite of the guanciale against the flaking caramelized Brussels sprouts with their strong vegetal note is instantly comforting.–Donna Lennard

Brussels Sprouts with Guanciale

  • Quick Glance
  • Quick Glance
  • 15 M
  • 45 M
  • Serves 4 to 6
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Ingredients


Directions

Preheat the oven to 400°F (204°C).

In an ovenproof skillet over medium heat, warm the oil until it starts to shimmer. Add the guanciale and cook, stirring occasionally, until the edges start to brown, 5 to 8 minutes.

There will probably be 2 to 3 tablespoons of oil and guanciale fat in the skillet. If you have more, drain any excess fat; conversely, if you have less, add some more oil. Stir in the Brussels sprouts and toss to coat. Season with the salt and pepper.

Transfer the skillet to the oven and roast, stirring once, until the sprouts are tender, 20 to 25 minutes, depending on the size and how tender you like your sprouts.

Sprinkle with additional salt to taste and serve immediately.

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Recipe Testers' Reviews

Brussels sprouts lovers, this is your dish! For all those times I have drooled over smoky, perfectly tender, crisp-edged roasted Brussels sprouts and bacon on restaurant menus, I am rejoicing that they are now available anytime right here at home!

All the instructions and timings worked perfectly, as noted. I opted to use thick cut slab dry-cured hickory smoked bacon for this test, cut into lardons, and although I only used 1.25 lbs of Brussels sprouts, since there are only two of us, I did use the entire amount of bacon called for in this recipe, because you know, bacon! I especially liked that the bacon is cooked only until the edges start to brown, so the added time in the oven keeps the bacon nice and chewy instead of the crisp chips that sometimes happens when roasting sprouts and bacon on a sheet pan for an extended time. I also loved that everything cooked in the same skillet, making the clean-up that much easier.

This dish gets my highest rating for being a quick (37 minutes from start to finish!), easy, and drool-worthy side dish that I would happily eat as the main course! So good!!!!

This is a simple yet amazing way to cook Brussels sprouts. I prepared them in cast iron and it resulted in beautiful, caramelized sprouts.

I cooked them for 20 minutes in the oven, and I got some feedback that the larger ones were still fairly al dente. I would probably cook them a bit longer next time

I also think they could use a little more pork. I used thick bacon, which wasn't quite enough for 2 pounds of sprouts. My bacon didn't produce much fat, so I didn't drain any. There was probably 2 tablespoons in the pan.

The dish could also benefit from a touch of acid, maybe a drizzle of balsamic or a splash of lemon (even a shower of zest) at the end.

Overall, I can see myself coming back to this recipe for an easy, yet impressive side dish.

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