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    Home » Recipes » Sides

    Brussels Sprouts with Pancetta and Figs

    Published: Aug 25, 2017 · Modified: Jul 3, 2020 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments

    These pan-seared brussels sprouts are delicious - especially when prepared with salty pancetta and sweet fresh figs!

    These Brussels sprouts are a favorite in our house. I could make them every night.[/caption]

    I can already see my brother-in-law shaking his head in disagreement. I get it. When I was a kid I would literally eat anything - EXCEPT Brussels sprouts and Lima beans. I grew up in an era when these two vegetables were generally only available in frozen bricks, which when boiled per the directions, yielded a bitter or chalky end product. No wonder they have such a bad rap.

    This recipe will change your outlook on Brussels sprouts.

    These are nothing like the bitter boiled green balls of your youth! Truth be told, this recipe is a 'go-to' in our household.  It's an easy to prepare, reliable favorite - equally appropriate for guests or the random weeknight dinner.

    brussel-sprouts
    You want a nice flat side on each sprout . This allows them to get a good sear in the pan.

    Have fresh figs?

    This recipe is a perfect way to highlight the unique sweetness and texture of fresh figs. If fresh figs aren't easily available – no worries. You can still get a fantastic flavor profile from the fig jam-based glaze alone.

    brussel sprouts with pancetta and fresh figs
    These three flavors together are a little bit of heaven!

    Bacon makes everything better, right?

    Pancetta is the fancy 'first cousin' of bacon. When finely chopped and browned pancetta adds a bright salty bite to vegetable.

    This rich and tasty contribution is sure to convince even the most skeptical Brussels sprout critics to give them another try.

    Cooked Pancetta
    Pancetta - cooked to perfection!

    Brussels Sprouts with Pancetta and Figs - perfect for guests, a potluck, or a Wednesday night at home.

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    Roasted brussel sprouts with pancetta by foodology geek
    Favorite Saved!

    Brussels Sprouts with Pancetta and Figs

    Laura Reigel
    This brussels sprouts recipe is sure to convert the most stubborn veggie skeptic. 
    PRINT PIN SAVE SAVED
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Dinner, Easy, Holiday, Lunch, Side Dish
    Cuisine American
    Servings 7
    Calories 280 kcal

    Ingredients
      

    • 8 ounces pancetta finely diced
    • 3-4 tablespoon olive oil divided
    • 2 pounds brussels sprouts trimmed and halved through stem end
    • 2 tablespoon fig jam
    • 1 tablespoon water
    • ½ tsp sea salt
    • ½ pint fresh figs cut in quarters or small chunks
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    Instructions
     

    • Cook pancetta over medium heat in a large frying pan. About 4 minutes, until crisp.
    • Use a slotted spoon to transfer the cooked pancetta into a bowl. 
    • Add 1-2 tablespoon of olive oil to pan. Place individual sprouts into pan - flat cut side down. [While it is okay to have a few sprouts layered on top, the goal is to expose the flat side of each sprout to the pan surface.] Cook sprouts over medium high heat until charred. [As my husband says, "Cook the s**t out of 'em."] Depending upon your pan size, you may need to cook them in two batches. Add oil as needed to keep the pan surface moist.
    • Add the salt, fig jam and water. Stir to coat the sprouts and create a glaze. 
    • Add the cooked pancetta back into the pan.
    • Add the cut fresh figs. Salt and pepper to taste. Stir and serve.

    Laura's Tips + Notes

    To make this Vegan: Omit the Pancetta. 
    If fresh figs are not available, they may be omitted.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 4ouncesCalories: 280kcalCarbohydrates: 21gProtein: 8gFat: 19gSaturated Fat: 5gCholesterol: 21mgSodium: 414mgFiber: 5gSugar: 10gCalcium: 68mgIron: 2.1mg
    Keyword brussel sprouts, side dish
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

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    Hi, I'm Laura! Welcome to Foodology Geek restaurant-inspired recipes & culinary science.

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