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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
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more as needed
- 1/4 pound store-bought or homemade guanciale, cut into 1⁄4-inch-thick (6-mm) chunks (or substitute 1/2 pound pancetta or thickly sliced bacon)
- 2 pounds Brussels sprouts, trimmed and halved
- 1/4 teaspoon fine sea salt, plus more for sprinkling
- Freshly ground pepper to taste
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
This is a simple yet amazing way to cook Brussels sprouts. I prepared them in cast iron and it resulted in beautiful, caramelized sprouts.
In my opinion, you can’t go wrong with roasted veggies of any kind plus pancetta or bacon. The smokiness of the bacon really livens up whatever veggies you have on hand: broccoli, root vegetables, even leafy greens in a sauté. In this case, the halved Brussels sprouts become slightly caramelized in the pan as they roast away in the oven coated in the pancetta fat. Tender yet browned, this is a side dish to swoon over.
This is a good classic Brussels sprout recipe that delivers flavor as well as texture from the bacon. Yes, there are fancier sprouts recipes, but it’s nice to have one in your back pocket that delivers dependable results, so I recommend this one.
Brussels sprouts with cured pork is a popular destination and this is one of many ways to arrive there. In this version, you use a skillet to cook the guanciale (or bacon) first, thus gaining some tasty fat to toss the sprouts in. Great for folks on keto or Whole30 looking for a decadent dish!
