This Crispy Brussel Sprouts recipe is bursting with flavor!  Brussel Sprouts are sautéed with pancetta and shallots for a delicious side dish that will leave your family begging for more. 

Think you don’t like brussel sprouts? Think again!

Crispy brussel sprouts on a white plate with a blue linen napkin and serving spoon to the side.
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These brussel sprouts are a richly flavored side dish, and so beautiful to serve! They compliment a wide variety of protein entrees and are well-suited for many of the healthy lifestyle plans that are popular today.

I love including simple roasted veggies as side dishes for many of our favorite dinners. In fact, I’ve made roasted baby carrots, roasted mushrooms, and even roasted Italian vegetables.

The crispy texture and deep flavor of the brussels sprouts when combined with the fried pancetta and shallots is going to blow you away!

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Crispy Brussel Sprouts with Pancetta and Shallots

Do you know that there’s an Italian sweet and sour sauce? It’s called Agrodolce, and it’s the ultimate sauce to accompany these sauteed brussels sprouts! When we were introduced to this sauce at one of our favorite local Italian restaurants, I fell in love!

The concept of agrodolce is simply to reduce the sweetness in a dish with sugar, honey or vinegar and create a sweet, sharp, tangy contrast that you’ll crave! It’s perfect with roasted or sauteed vegetables because it brings the natural sweetness and moisture to the surface.

A close up of crispy brussel sprouts on a white plate.

Love bacon as much as we do? Don’t skip Bacon Popcorn!

Why You’ll Love This Side Dish

  • So flexible
  • Ready in less than 10 minutes
  • Family friendly
  • Full of nutrition
  • Low carb and keto-friendly

Crispy Brussel Sprouts Ingredients

This beautiful golden side dish is made with simple ingredients. As the brussel sprouts cook down, you’ll note that the agrodolce sauce is adding an unforgettable flavor! 

  • Brussels Sprouts – Trim in half or quart extra-large brussels to ensure they are cooked through. 
  • Extra-Virgin Olive Oil – The oil browns and caramelizes brussels, making them irresistible.
  • Salt – Salt brings out all the other flavors and balances the side dish.
  • Fresh Ground Black Pepper – Thick flakes add flavor and texture. 
  • Pancetta – Pancetta, prosciutto or bacon add incredible savory flavor. Pancetta is an Italian version of bacon and you can purchase it cubed, saving on prep work!
  • Shallots – Shallots have a subtle sweet flavor and caramelize to perfection.
  • Butter – Butter adds rich flavor while making them tender. 
  • Red Wine Vinegar – Vinegar creates a glaze that takes brussels over the top! Substitute with apple cider vinegar for fall flavor.
  • Sugar – A hint of sugar adds to the caramelized flavor and texture.
A close up of crispy brussel sprouts on a white plate.

Variations

While this recipe is incredibly delicious as it stands, you can also add or eliminate items to meet your tastes and dietary needs. 

  • Garnish with pine nuts for added crunch and protein
  • Make it Keto-Friendly – Eliminate sugar.
  • Make it Whole 30-Friendly – Omitting butter.
White bowl with sauteed brussel sprouts, blue linen napkin to the side.

How to Make Brussel Sprouts

See full instructions in the printable recipe card below.

These crispy brussel sprouts are perfectly caramelized and filled with sweet and sour flavor. Adding this agrodolce sauce is the easiest way to get your kids to love brussels too!  

Stove Top Method

Aluminum pan on the stovetop, fresh pancetta waiting to be cooked.
  1. SautéAdd pancetta and olive oil to a saucepan over medium heat. Allow to brown while tossing in half the pan.Aluminum pan on the stovetop, fresh pancetta and brussel sprouts waiting to be cooked.
  2. CaramelizeAdd brussels sprouts face down leaving space between. (Brown side down for color and caramelization.)Aluminum pan on the stovetop, fresh pancetta and brussel sprouts waiting to be cooked.
  3. SeasonSalt and pepper and add butter.Crispy brussel sprouts ingredients in a pan, tongs in the center. Crispy brussel sprouts ingredients in a pan.
  4. Make Agrodolce SauceAdd vinegar and sugar while stirring to prevent sugar from burning. Allow vinegar to cook off until sauce thickens.Aluminum pan on the stovetop, fresh pancetta shallots and brussel sprouts cooking down.

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

Crispy brussel sprouts ingredients in a pan, tongs in the center.

Oven Method

While my version of crispy brussel sprouts is sautéed, this recipe can easily be converted to the oven. Roasting your sprouts is another delicious method and can save you from standing over the stove if that’s what you prefer! 

  1. Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
  2. Carefully remove baking sheet from oven. Using tongs, arrange your trimmed and halved brussels cut side down on baking sheet. Roast brussels on bottom rack until they are soft and very brown, 20–25 minutes.
  3. Meanwhile, add the rest of your ingredients (minus the butter) in a small saucepan over medium-high heat. Reduce heat to medium-low and cook pancetta and scallions, stirring often, until sauce begins to deepen in color.
  4. Return saucepan to medium heat, add butter and cook, whisking constantly, until the agrodolce glaze is thickened.
  5. Transfer brussels sprouts to a large bowl. Add glaze and pine nuts (if you’re using them) and toss to combine. They’re ready to serve! 

Roasting Tip

Leave pan in the oven as it warms. This will help the brussels sprouts sear when you add them to the pan to roast.

Serving Suggestions

These brussel sprouts serve so well with a variety of proteins and main dishes. They will work beautifully with any of the following:

White bowl with sauteed brussel sprouts, blue linen napkin to the side.

How to Store

  • Room Temperature – your beans can remain at room temperature for up to two hours while serving.
  • Refrigerate – Store for 3-5 days in an airtight container in your refrigerator.
  • Freeze – you can freeze cooked green beans in a tightly closed Ziploc bag or in an airtight container for up to three months.

Dietary Considerations

  • Gluten Free
  • Keto Friendly
  • Nut Free

What do you think? Are you a fan of brussels sprouts? Even if you’re not, I encourage you to give these a try! Agrodolce sauce can improve any veggie, I promise! 

If you make these crispy brussel sprouts, please come back and leave a comment and review. I’d love to hear from you! 

More Side Dish Recipes

White bowl with sauteed brussel sprouts, blue linen napkin to the side.
5 from 8 votes

Crispy Brussels Sprouts

This Crispy Brussel Sprouts Recipe is bursting with texture and flavor!  Brussel Sprouts with Bacon are sauteed into a crispy, fragrant side dish to savor. 
Prep: 10 minutes
Cook: 10 minutes
Servings: 4 people
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Ingredients  

  • 1/2 cup Pancetta diced
  • 2 tablespoon olive oil
  • 1 pound brussels sprouts trimmed and halved
  • 1 shallot sliced into rings
  • 3 tablespoon butter
  • 1/4 cup red wine vinegar
  • 1/8 cup white granulated sugar
  • salt to taste
  • pepper fresh ground, to taste

Instructions 

Sauteed Crispy Brussel Sprouts

  • Add pancetta and olive oil to a saucepan over medium heat. Allow to brown while tossing in half the pan.
  • Add brussels sprouts face down leaving space between. (Brown side down for color and caramelization.)
  • Salt and pepper and shallots over the top.
  • Once they brown, stir it all together and add butter.
  • Add vinegar and sugar stirring. Do not burn sugar. Allow vinegar to cook off until sauce thickens.

Oven Roasted Crispy Brussel Sprouts

  • Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
  • Carefully remove your hot baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until soft and brown, 20–25 minutes.
  • Meanwhile, add the rest of your ingredients (minus the butter) in a small saucepan over medium-high heat. Reduce heat to medium-low and cook pancetta and scallions, stirring often, until sauce begins to deepen in color.
  • Return saucepan to medium heat, add butter and cook, whisking constantly, until the agrodolce glaze is thickened.
  • Transfer brussels sprouts to a large bowl. Add glaze and pine nuts (if you're using them) and toss to combine. They're ready to serve! 

Tips

  • Add pine nuts before serving for a little extra added crunch.
Calories: 226kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 118mg | Potassium: 462mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1121IU | Vitamin C: 97mg | Calcium: 50mg | Iron: 2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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7 Comments

  1. 5 stars
    My husband really likes brussel sprouts. I know he would just devour these as they have bacon and who doesn’t love bacon!

  2. 5 stars
    These brussel sprouts are so delicious! The pancetta just helps take them to another level. We’ve made similar recipes but the addition of the vinegar is new and whoa does it make such a huge difference!! Thanks for an awesome recipe.

  3. 5 stars
    I wish I could make these every night! I love how the pancetta and shallots really accentuate the sprouts. A very earthy, delicious and decadent dish.

  4. 5 stars
    I have become such a fan of brussel sprouts!! They crispier, the better! I can’t wait to try this recipe. Nothing better than adding some pancetta to a recipe!