Crispy Brussels Sprouts with Candied Pancetta


Move over Kale chips, these Brussels sprouts chips are gonna give you a run for your money. OK… they may be scattered with salty pancetta and drizzled with a brown sugar glaze so they are not nearly as healthy. But, they are pretty damn delicious.  The bitter greens crisp up so they crackle as you pop them into your mouth and the bits of pancetta become candied, gloriously sticky, and sweet.


What you will need:

  • Bag of Brussels sprouts
  • 1 inch slice of pancetta
  • Canola or vegetable oil
  • 1 tbsp butter
  • 2 tbsp backed brown sugar
  • 1 heaping tbsp maple syrup
  • salt and pepper

Ok, the key here is to roast your brussles sprouts on very high heat, preheat your oven to 475 degrees.  Then, half your brussels sprouts. Now, my absolute favorite part about roasting these little green gems is when the exterior leaves fall off and turn into golden brown crisps. So I decided, why not peel of the layers of the sprout so they are all crispy little chips! However, you can leave them halved or whole so they exteriors become delicately crunchy and the insides remain tender and succulent.  So, go on and do what you will with your Brussels sprouts.. follow your culinary heart.

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Either way you prep your sprouts, make sure you have a very large sheet pan. You want to have enough room to spread them out evenly and have enough of their own personal space to roast up. Now, dice up your pancetta into little bits and toss them in. Coat the brussles sprouts and pancetta with a light oil, such as vegetable or canola… just so they have a nice sheen to their appearance, don’t drown them in the stuff.  When I do savory sprouts I use olive oil, Parmesan, and pancetta, but that’s another recipe.

For the glaze. You can do this on the stove top or just pop it in the microwave.  Put butter, brown sugar, and maple syrup in a microwave safe bowl and put it in for 30 seconds. When the time is up, take it out give it a whisk, them pop it back in for another 30 seconds.

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Your mixture will be scorching hot and ready for drizzling.  Get ready to take your magic wand and put a spell on these babies.  Drizzle the sticky, rich candy all over the sprouts and give them a light toss. Be VERY delicate with your sprouts, they need tender love and care.  You can be more relentless with your pancetta, but it will still get the same amount of love from the brown sugar glaze.

Spread them all out evenly, with plenty of surface area and put them in the 475 degree oven for about 8-10 minutes. Keep an eye on them, you will know when they are cooked to your liking.


You might want to make everyone their own personal sheet pan… because that’s basically what I did.


3 Comments Add yours

  1. Woah these look amazing, I can’t think of a better way to prepare brussel sprouts! Thanks for sharing.

    1. cookingbird says:

      Thank you! You have to give these a try. Also for a more savory approach, try tossing them in olive oil, pancetta, and Parmesan… Add golden raisins or dried cranberries for a pop of sweetness!

  2. JMM218 says:

    My restuarant I worked at ran bacon roasted brussels for the longest time. They were such a hit! These look just as good, I can’t wait to make them! ♥♥

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