These flash-fried Brussels sprouts with pancetta and parmesan are the perfect side dish for a cozy dinner with family. The brussels are quickly fried to tender perfection, then tossed with a red wine vinegar glaze, and topped with crispy pancetta and shaved parmesan cheese. Even the kids won't be able to resist this delicious holiday side dish.
A few years ago, I went to a local restaurant, and they had the most incredible brussels sprouts I have ever tasted. These crispy balsamic brussel sprouts were tossed in the most delicious vinegar mixture and topped with salty parmesan shavings. The flavor was out of this world.
My coworkers and I would walk across town to visit this restaurant at lunch just for these brussels sprouts. I would take any family and friends who visited to this restaurant so that I could have them taste them too.
As the restaurant is closed now, I have been on a mission to recreate these incredible flavors. I finally believe I've found the perfect combination, and these flash fried crispy brussels sprouts taste exactly like them. The best part is this recipe only takes a few minutes to prepare, leaving more time with family and friends.
What Are Brussels Sprouts?
Brussels Sprouts are essentially little tiny cabbages. They are delicious raw in salads, roasted, fried, or sautéed. They have very few calories and have loads of health benefits. Packed with vitamin C, fiber, protein, and calcium, brussels sprouts are considered very healthy. They are so versatile that you can add them to frittatas, casseroles, or salads.
Why This Recipe Works
- This side dish comes together in less than 20 minutes.
- Only seven ingredients are required, most of which you may already have in your pantry.
- The tangy vinegar dressing pairs perfectly with the salty pancetta and parmesan cheese.
- Brussels sprouts with pancetta and balsamic are so addicting that you will learn to love vegetables again!
Ingredients
Brussels sprouts - For best results, fresh Brussels sprouts are best. Never fry anything frozen.
Canola or Vegetable Oil - Any neutral oil with a high smoke point will work great for frying.
Red Wine Vinegar - Brussels sprouts with red wine vinegar is a combination that can not be beat. However, sherry vinegar or apple cider vinegar are also great substitutes.
Balsamic Glaze - The balsamic glaze truly makes this recipe what it is. Balsamic glaze is thicker and sweeter than regular balsamic vinegar. Likewise, the sweet glaze helps to cut down the bitter taste Brussels sprouts naturally have. The best balsamic glaze I have come across is Nonna Pia's Balsamic Glaze which I usually find at Whole Foods. It is excellent on salads, dressings, and just about anything else you can imagine.
Dijon Mustard - The addition of dijon mustard balances out the sauce and gives a delicious umami flavor.
Diced Pancetta - I married into an Italian family and have quickly learned crispy pancetta enhances just about everything.
Parmesan Cheese - Make sure to buy a block of parmesan cheese, not the pre-packaged grated cheese. Pre-packaged grated parmesan cheese has additives that completely change the texture and flavor. As a result, when adding it to this dish, I prefer to use shaved parmesan by using a vegetable peeler.
How To Make Crispy Brussels Sprouts with Pancetta and Parmesan
- First, in a medium frying pan, sauté diced pancetta over medium-high heat until brown and crispy. Transfer the crisped pancetta to a paper towel-lined plate and set it aside.
- Wash and dry brussels sprouts and remove dark green outer leaves. Cut stems off and cut in half. Large ones you can cut into quarters.
- Next, set a dutch oven over high heat on the stove and bring oil up to 350°F using a candy thermometer.
- In small batches, gently place the trimmed brussels sprouts in the oil (I do this with a spider skimmer) and fry for about 2 minutes until golden brown and crispy. Be careful as the oil will spatter a bit at first.
- Remove the brussels sprouts with the skimmer and drain them on a paper towel-lined plate. Continue until all batches are golden and crispy and season with salt and pepper to taste.
- Then, in a large mixing bowl, add dijon mustard, red wine vinegar, and balsamic glaze. Stir until combined. Note: Balsamic glaze has been reduced and is thick, sticky, and sweet. Balsamic vinegar is more acidic in taste and liquid
- Add the Brussels sprouts to the bowl with the red wine vinegar mixture and lightly toss to coat.
- Finally, transfer the Brussels sprouts to a serving dish or large bowl and top with crispy pancetta and shaved parmesan cheese.
Variations & Substitutions
Use Bacon or Prosciutto - Can't find pancetta? Use chopped crispy bacon or even prosciutto as a delicious salty topping.
Omit pancetta: To make this dish vegetarian, omit the pancetta from the recipe. It will still be just as delicious!
Add Pine Nuts: Add toasted pine nuts as a garnish to this dish for a nice crunchy texture.
Skillet Roasted: These Brussels sprouts may be made in a skillet instead of fried. To do so, sauté the Brussels sprouts cut side down in olive oil on medium heat until golden brown and finish in the oven at 400 degrees until tender. Top with crispy pancetta and shaved parmesan.
Tips For Brussels sprouts With Pancetta
- Do not use frozen brussels sprouts for this recipe. You NEVER want to fry anything frozen in oil as it can create a dangerous fire hazard.
- When adding the red wine vinegar mixture, start by adding a small amount and tasting to see if it needs more. If you add too much vinegar mixture, the brussels will lose their crispy flavor and become soggy.
- Use a candy thermometer when frying to keep track of the temperature of the oil. If the oil is too hot the Brussels sprouts will burn before they become tender on the inside.
FAQ's
Flash frying involves frying for a very short amount of time, usually under five minutes. It creates a crispy exterior without allowing excess oil to seep into the dish. Deep frying involves frying for a more extended period, generally over five minutes.
Parboiling is unnecessary in this recipe as flash frying the Brussels sprouts uses a high enough heat to cook them through.
Brussels sprouts are an excellent side dish to any protein such as chicken, steak, or fish. Likewise, gnocchi with Brussels sprouts and pancetta would also make a delicious dinner.
More Related Recipes
Lemon Butter Gnocchi with Crispy Prosciutto
Sun-Dried Tomato, Feta and Pesto Palmiers
Sage and Sausage Stuffed Mushrooms
Caprese Burrata Bruschetta with Balsamic Glaze
Flash Fried Brussel Sprouts with Parmesan and Pancetta
Ingredients
- 1 lb brussels sprouts
- 2 tablespoon red wine vinegar
- 2 tablespoon balsamic glaze
- ¼ tsp dijon mustard
- 4 oz diced pancetta
- 4-5 cups canola or vegetable oil for frying
- parmesan for garnish
Instructions
- In a medium frying pan, sauté diced pancetta over medium high heat until brown and crispy. Transfer to a paper towel lined plate and set aside.
- Wash and dry brussels sprouts and remove dark green outer leaves. Cut stems off and cut in half. Large ones you can cut into quarters.
- Set a dutch oven over high heat on the stove and bring oil up to 350 degrees using a candy thermometer.
- In small batches gently place brussels sprouts in the oil with a spider skimmer and fry for about two minutes until golden brown and crispy. Be careful as the oil will spatter a bit at first.
- Remove the brussels sprouts with the skimmer and drain on a paper towel lined plate. Continue until all batches are golden and crispy. Season with salt and pepper to taste.
- In a large mixing bowl add dijon mustard, red wine vinegar, and balsamic glaze (not to be mistaken with balsamic vinegar. Balsamic glaze has been reduced and is thick, sticky and sweet) and stir until combined.
- Add the brussels to the bowl with the vinegar mixture and lightly toss.
- Remove brussels to a serving platter or large bowl and top with pancetta and parmesan.
Kathy says
These brussels were so delicious! The balsamic glaze was needed as it added a delicious sweet touch. My family and I could not stop eating them!