Maple Glazed Brussel Sprouts Recipe

Prep sprouts

Trim the stem ends of the Brussels sprouts and halve them lengthwise. If any large sprouts remain, quarter them so pieces are roughly uniform in size for even cooking.

Cook pancetta

Place a large skillet (preferably stainless steel or cast-iron) over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pieces are golden and slightly crisp, about 5–7 minutes. Use a slotted spoon to transfer most of the pancetta to a bowl, leaving about 1 tablespoon of rendered fat in the pan. If the pancetta is very lean, add the olive oil to the pan now.

Sear sprouts

Increase heat to medium-high. Add the halved Brussels sprouts cut-side down in a single layer. You may need to cook in two batches to avoid overcrowding. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Cook undisturbed for 4–6 minutes until the cut sides are deeply browned and caramelized.

Finish sauté

Toss the sprouts in the pan, add the reserved pancetta back in, and continue cooking for 2–3 minutes until the sprouts are tender when pierced with a fork but still have some bite. Reduce heat to low and transfer the mixture to a bowl while you make the glaze.

Mix glaze

In a small bowl, whisk together the maple syrup, white miso paste, rice vinegar, soy sauce, minced garlic and 1 tablespoon of water until smooth. Taste and adjust: if the mixture is too thick, add up to 1 more teaspoon of water; if it needs more acidity, add another 1/4 tsp rice vinegar.

Glaze sprouts

Return the skillet to medium heat and add the glaze. Warm the glaze for 30–60 seconds until it becomes glossy and slightly thickened. Add the cooked Brussels sprouts and pancetta to the skillet and toss gently to coat in the glaze. Cook for 1–2 minutes more, spooning glaze over the sprouts, until the glaze clings and the sprouts are heated through. Taste and season with remaining 1/4 tsp kosher salt and remaining black pepper if needed.

Toast almonds (if not already toasted)

Place sliced almonds in a small dry skillet over medium-low heat and toast, stirring constantly, until fragrant and lightly browned, about 2–3 minutes. Remove from heat to cool.

Plate and garnish

Transfer the glazed Brussels sprouts and pancetta to a serving dish. Sprinkle the toasted almonds over the top, grate the lemon zest evenly, and scatter the chopped parsley if using. Finish with a light pinch of flaky sea salt to taste. Serve immediately.