Brussels sprouts are delicious – especially when prepared with salty pancetta and sweet fresh figs!
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These Brussels sprouts are a favorite in our house. I could make them every night.
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.
You want a nice flat side on each sprout . This allows them to get a good sear in the pan.
Have fresh figs? Want to use them in a savory dish?
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.
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.
Pancetta – cooked to perfection!
Brussels Sprouts with Pancetta and Figs – perfect for guests, a potluck, or a Wednesday night at home.
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Brussels Sprouts with Pancetta and Figs
This brussels sprouts recipe is sure to convert the most stubborn veggie skeptic.
Ingredients
- 8 ounces pancetta finely diced
- 3-4 tbsp olive oil divided
- 2 pounds brussels sprouts trimmed and halved through stem end
- 2 tbsp fig jam
- 1 tbsp water
- 1/2 tsp salt
- 1/2 pint fresh figs cut in quarters or small chunks
Instructions
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Cook pancetta over medium heat in a large frying pan. About 4 minutes, until crisp.
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Use a slotted spoon to transfer the cooked pancetta into a bowl.
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Add 1-2 tbsp 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.
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Add the salt, fig jam and water. Stir to coat the sprouts and create a glaze.
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Add the cooked pancetta back into the pan.
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Add the cut fresh figs. Salt and pepper to taste. Stir and serve.
Recipe Notes
To make this Vegan: Omit the Pancetta.
If fresh figs are not available, they may be omitted.
