Maple-Glazed Brussels Sprouts with Pancetta

October 26, 2020

Oh, side dishes... the plates that dot our tables with splotches of bright green, scents from well-balanced vinaigrettes, and add all sorts of support and variation to our feasts. In a perfect world, these wouldn't take up too much time, fridge and/or stove space, and would be well worth the effort. Our advice? Get the best possible ingredients and let them shine on their own. These maple-glazed Brussels sprouts come together in under 20 minutes and with just seven ingredients! Simple, impressive, and low-pressure; that's a side dish to be thankful for. 



16 oz. Local Roots Brussels sprouts

4 oz. pancetta, cubed or sliced

4 Tbsp. vegetable oil

2 Tbsp. Local Roots maple syrup

1 Tbsp. white wine vinegar

Kosher salt

Freshly ground black pepper



1. In a large saucepan, cook pancetta until crisp and darkened. Set aside, patting off excess oil.

2. In the same saucepan, add 2 Tbsp. vegetable oil and turn to medium-high heat. Placing the Brussels sprouts face down, cook for 4-5 minutes undisturbed. Season with salt and pepper, toss, and add 1 Tbsp. vegetable oil and covering to cook for an additional 2-3 minutes. 

3. Meanwhile, whisk together maple syrup, white wine vinegar, and remaining vegetable oil in a small bowl. Once the Brussels sprouts have finished cooking, add the pancetta back to the pan, tossing with the glaze mixture and cooking for a remaining 1-2 minutes. 

4. Serve hot with a squeeze of lemon, a sprinkling of crushed nuts, or as is. 

Recipe and Photos by Local Roots Volunteer Jess Santoro (@jess_santoro)

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