Brussels Sprouts with Pancetta and Maple Sherry Vinaigrette

Brussels Sprouts with Pancetta and Maple Sherry Vinaigrette


Large cast iron skillet, 1/2 sheet pan, Small bowl for mixing sauce, Small whisk or fork for whisking sauce, Wooden spoon

This recipe is easy, relatively quick and a perfect pairing for pork, roast turkey or even just a pile of mashed potatoes! The sweet and tart of the glaze combined with crispy pancetta and perfectly firm Brussels will make this a favorite with your family and friends.


  • 1 bunch of Brussels sprouts, trimmed and cut in half and patted dry
  • 5 oz pancetta, cut into ½” cubes
  • 1 Tbsp fish sauce
  • 1 Tbsp sherry vinegar
  • 2.5 Tbsp maple syrup
  • High heat all-purpose olive oil, if needed
  • Salt to taste
  • 1 tsp Kissed By Binchotan Japanese Chile Blend


  • Preheat broiler on high and move the oven rack to it’s the highest level.
  • Add pancetta to a cast iron and turn on the heat to medium/high to render the fat until the pancetta is crispy about 7 minutes. Stir occasionally for even browning.
  • While the pancetta is cooking, in a small bowl, combine maple syrup, sherry, and fish sauce to create a glaze.
  • Remove pancetta to a plate, retaining the fat in the pan.
  • Turn the cast iron to high heat, adding a little bit more oil to the pancetta fat if needed to ensure an even layer of fat in the pan.
  • When the oil is hot (just a few seconds), place the Brussels sprouts, flat side down in the oil. Make sure not to overlap as you want one even layer.
  • Cook on high heat for about 2–3 minutes until golden brown on the flat side, do not stir.
  • Pop them under the broiler to brown the top side.
  • Cook 2–4 minutes, depending on size, until golden brown.
  • Remove the cast iron from the oven (use an oven mitt!) and back to the stove on medium-high heat.
  • Immediately pour glaze over Brussels, and reduce liquid while stirring for about 1–2 minutes until caramelized.
  • Add pancetta, Kissed by Binchotan Japanese Chile Blend and salt to taste.

Things to remember

  • Don’t overthink the size of your chunks of pancetta, just cut them small enough to render the fat and provide a crispy backdrop to the bite of brussels sprouts
  • You can find fish sauce in any Asian grocery or even in the international food section of most grocery stores
  • Make sure your sprouts start out dry to ensure the best caramelization
  • For even cooking and browning, place your sprouts cut side down directly into the fat, in one layer only; otherwise, they will steam instead of brown; you may need to add some oil to evenly coat the pan
  • Don’t forget to use an oven mitt when removing the cast iron from the oven — the handle of the pan makes it deceptively safe looking!
  • Take care to not walk away from pancetta or the broiler, as your ingredients may burn.
  • Your sprouts should still be firm when they come out of the oven, as the final glazing step will provide enough heat to finish the cooking process
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