This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 35 mins

Jasmine's Brussels Sprouts

Read Reviews (118)

"A tasty side dish that combines the flavors of garlic and pancetta with Brussels sprouts." — jade

Ingredients Edit and Save

Watch video tips and tricks

How to Make Roasted Brussels Sprouts

How to Make Brussels Sprouts with Bacon Dressing

Roasted Brussels Sprouts

Butternut Squash and Mascarpone Gnocchi

Broccoli with Garlic Butter and Cashews

Butternut Squash Cakes

Truly Delicious Brussels Sprouts

Saucy Brussels Sprouts

Duck Fat-Roasted Brussels Sprouts

Types of Cooking Oil

Garlic: Fresh Vs. Powdered

Types of Salt

Freshly Ground vs. Pre-Ground Pepper

Original recipe makes 4 servings Change Servings

3 cups water
1 pound Brussels sprouts, trimmed
2 tablespoons olive oil
2 cloves garlic, minced

8 ounces pancetta bacon, diced
1 teaspoon salt
1 teaspoon ground black pepper

Check All Add to Shopping List

Directions

Bring the water to a boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm. Drain, and rinse with cold water. Slice the sprouts in half, and set aside.
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. Add the remaining olive oil and Brussels sprouts. Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor. Season with salt and pepper, and cook for 5 more minutes before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Oct 22, 2007

I made this low calorie and fat free. I used olive oil flavored Pam and liquid smoke instead of pancetta. The flavor was great and it is healthy!

—BELMOM

See full review »

Most Helpful Critical Review

Jun 30, 2008

Maybe it's because I'm so used to eating vegetables this way that I found this good, but only average. I can tell you, however, that even as an Italian familiar with pancetta, I'll take regular old American bacon over it any day! Unless you're familiar with pancetta and really like it, I think I'm safe to suggest you substitute bacon here and in any other recipe calling for pancetta. I've even forced myself to try to like it and just can't. I tried again in this dish, tasted it and started over again, the second time with bacon.

—naples34102

See full review »

144 Ratings

See other versions of this recipe!

Jan 09, 2007

This was a great recipe for brussel sprouts. The only change I made was I used bacon instead of pancetta.

—Delish Nutrish

See full review »

Dec 18, 2007

I definitely recommend adding heavy cream toward the end. I also threw in sliced mushrooms and sprinkled with Parmesan. Oh my lord, SO good!!!

—TaniaDudina

See full review »

Apr 12, 2006

I love this recipe, but I added a half a cup of half and half at the end and let it simmer for a bit. It made it even better! So creamy and still had that salty pancetta taste.

—A. Duhon

See full review »

Sep 04, 2007

Loved this!!! My Husband practically licked the plate and even my Picky kids ate it all. Revised 07/2007 I made this camping and used bacon. WOW it was a Huge Hit everyone wanted the recipe !!!!!!!!!

—Mojito Mama

See full review »

Nov 11, 2007

Wonderful! Next time I'm adding onions too. DELICIOUS! Oh and I used fresh proscuitto from the deli cut in 1/4 inch slices and diced it myself. Much more flavor and a lot less fat than pancetta. GREAT RECIPE

—Linda V

See full review »

Dec 31, 2005

I did not have pancetta on hand so I used regular bacon in this dish. I'm sure the pancetta would have made the taste even better but this recipe for brusell sprouts was the best I have had so far.

—Jean McC

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Brussels Sprouts with Grapes

Brussels Sprouts and Chestnuts

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Shredded Brussels Sprouts

Bella's Brussels Sprouts with Bacon

Zesty Pickled Brussels Sprouts

Nana White's Famous Brussels Sprouts

Sweet and Sour Brussels Sprouts

Easy Marinated Brussels Sprouts

Bacon and Blue Brussels Sprouts

ADVERTISE WITH US

Nutrition

Calories
369 kcal
18%

Carbohydrates
11.4 g
4%

Cholesterol
38 mg
13%

Fat
32.3 g
50%

Fiber
4.5 g
18%

Protein
10.5 g
21%

Sodium
1077 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jasmine's Brussels Sprouts

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 369
** Calories from Fat: 291

% Daily Value *
** Total Fat 32.3g 50 %
** Saturated Fat 9.4g 47 %
** Cholesterol 38mg 13 %
** Sodium 1077mg 43 %
** Potassium 571mg 16 %
** Total Carbohydrates 11.4g 4 %
** Dietary Fiber 4.5g 18 %
** Protein 10.5g 21 %
** Sugars 2.5g
** Vitamin A 20 %
** Vitamin C 162 %
** Calcium 7 %
** Iron 21 %
** Thiamin 37 %
** Niacin 36 %
** Vitamin B6 24 %
** Magnesium 12 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.