Brussels Sprouts Recipe

Prep the sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Cut larger sprouts in half lengthwise; leave small ones whole so pieces are roughly uniform in size (about 1/2-3/4 inch thick halves). Pat dry with paper towels — moisture will cause oil to spit.

Heat the pan

Place a large heavy skillet (cast-iron or stainless steel) over medium-high heat. Add 2 tablespoons of the neutral oil and let it get hot until shimmering but not smoking (about 1–2 minutes).

Fry the sprouts

Add the sprouts cut-side down in a single layer. You may need to work in two batches to avoid overcrowding. Sprinkle with half the salt and pepper. Cook without moving for 4–6 minutes until the cut sides are deeply browned and caramelized. Flip and cook 2–3 minutes more until tender when pierced with a fork but still with some bite. Remove to a plate and set aside.

Crisp the pancetta

Wipe the pan if it has excessive burnt bits, then return to medium heat. Add the diced pancetta (or bacon) and the remaining 1 tablespoon oil only if the pancetta is very lean. Cook, stirring occasionally, 4–6 minutes until it is crisp and has released its fat.

Add garlic

Lower the heat to medium-low, add the sliced garlic and red pepper flakes (if using) to the pancetta and cook 30–45 seconds until fragrant. Do not let the garlic brown or it will become bitter.

Combine sprouts with pancetta

Return the browned Brussels sprouts to the skillet. Toss or stir to coat them in the pancetta fat and to combine with the garlic. Cook together 1–2 minutes until everything is heated through and the sprouts begin to absorb some of the flavored fat.

Deglaze and finish

Remove the pan from direct heat for a moment and add the red wine vinegar and optional lemon juice, scraping up any browned bits from the bottom with a wooden spoon. Return to the heat and swirl for 30–45 seconds so the vinegar reduces slightly and coats the sprouts. Taste and adjust seasoning with the remaining salt and pepper as needed.

Add cheese and serve

Turn off the heat. Sprinkle the grated Parmigiano-Reggiano over the sprouts and gently toss to melt slightly into the hot pan. Transfer to a serving dish, scatter the chopped parsley if using, and serve immediately while hot and slightly crisp.