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A white bowl filled with roasted Brussels sprouts, crispy pancetta pieces, and golden toasted garlic slices, all caramelized and glossy under warm light.
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Brussels Sprouts with Pancetta & Garlic

Crispy, salty Brussels sprouts tossed with pancetta and garlic — a simple, elevated side dish made in honour of my mom, who loved them best when they were golden and caramelized. Easily finished either savoury or sweet depending on what your table calls for.
Prep Time10 minutes
Cook Time25 minutes
Total Time32 minutes
Course: Side Dish
Keyword: Brussel Sprouts, Garlic, Thanksgiving
Servings: 6

Equipment

  • 1 Large Skillet

Ingredients

  • 1-2 lbs Trimmed and Halved Brussel Sprouts
  • 4-6 ozs Pancetta or Thick-cut Bacon Lardons
  • 4 cloves Minced Garlic Use Spice World minced garlic for ease and flavor
  • 1-2 tbsp Olive Oil As needed
  • Salt and pepper to taste

Optional Finishing Ingredients

  • 1 tbsp Butter
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Brown Sugar Can be replaced with Maple Syrup, Honey or Molasses.
  • Saved Parmesan
  • Red Pepper Flakes
  • Lemon Zest
  • Toasted Pecans or Walnuts

Instructions

  • Heat a large skillet over medium heat.
  • Add pancetta or lardons and cook until crispy, about 5–7 minutes.
  • Remove with a slotted spoon and leave the rendered fat in the pan.
  • Increase heat to medium-high.
  • Add Brussels sprouts to the skillet, placing as many as possible cut-side down.
  • Let them cook undisturbed for 5–7 minutes until deeply browned.
  • Add the garlic and cook for 1–2 minutes until fragrant.
  • Optional: Transfer sprouts to a baking sheet and roast at 400°F (205°C) for 10–15 minutes for extra crispiness.
  • Choose your finishing style (see notes below) and toss with the sprouts while still hot.
  • Return crispy pancetta to the pan and toss to combine.
  • Taste and adjust salt, pepper, or finishing flavour as needed.

Notes

Variations

Savoury & Salty Version (Mom’s favourite)

  • Finish with shaved Parmesan and freshly cracked black pepper.
  • Add a pinch of red pepper flakes for heat.
  • Use the rendered pancetta fat + a pat of butter for richness.

Sweet-Savoury Version (pairs beautifully with the squash)

  • Stir together ½–1 tbsp balsamic vinegar and 1 tsp maple syrup or brown sugar.
  • Pour over the sprouts during the last minute of cooking or right after roasting.
  • Add toasted pecans for sweetness and crunch.

Bright & Punchy Version

  • Add lemon zest and a squeeze of lemon juice before serving.
  • Use red pepper flakes and keep sweetness minimal.

General Tips

  • Dry your Brussels sprouts well — moisture prevents browning.
  • If the pan dries out, add 1 tbsp olive oil or butter.
  • This dish reheats well and tastes even better with a quick broil to re-crisp.
  • Use SpiceWorld Minced Garlic to take your dish up a notch and save your fingers from smelling like garlic.