Crispy Brussels Sprouts With Pancetta and Toasted Parmesan Crumbs

Let’s be honest – Brussels sprouts have an image problem. The poor little things have been through enough: boiled within an inch of their lives, banished to the corner of the plate, whispered about at Thanksgiving like some culinary cautionary tale. 

But forget the sad, overboiled versions of your childhood. These babies are crispy, golden, and unapologetically delicious. It turns out, all Brussel sprouts needed was a little makeover: a little crispy pancetta here, a handful of toasted Parmesan breadcrumbs there, you know, just be less of… themselves. 

And now they’re about to become the most popular guest at the dinner table. This is the side dish that bridges the gap between skeptics and believers. Novel enough to earn a spot next to your roast chicken or holiday ham. The kind of recipe that makes people hover by the stove, sneaking “just one more taste”. Because honestly, isn’t it about time Brussels sprouts got the glow-up they deserve?

Why These Brussels Sprouts Steal the Show

These are not Monica’s stinky Brussels sprouts (sorry, Monica!). These Brussels Sprouts have layers: there’s the salty, fatty pancetta introducing lots of flavors, then comes the Brussel sprouts themselves: pan fried to crispy perfection, followed by a generous topping of crunchy, rich, cheesy breadcrumbs. Oh and let’s not forget the gentle touch of sweetness provided by a subtle – and not so subtle – drizzle of honey. 

It’s a great little side dish, perfect for fall. If you don’t have pancetta on hand, bacon makes a great substitute. Pancetta is Italian cured pork belly, often used to add depth to pasta sauces, soups, and stews. It has a rich, slightly salty taste and a fairly high fat content.

Because it’s often tough, the best way to use it here is to dice it very finely so it sautés into crispy little bites. It takes a minute or two for some of the fat to render out, so keep an eye on it and drizzle in a little oil as needed to prevent burning.