Get ready to revolutionize your vegetable game with a mind-blowing dish that turns humble Brussels sprouts into a crispy, flavor-packed sensation! This Italian-inspired grilled masterpiece combines the earthy goodness of Brussels sprouts with the irresistible crunch of pancetta, creating a side dish so delicious it'll make even the most committed veggie-skeptic come back for seconds. Prepare to elevate your grilling skills and impress everyone at your next cookout with this unexpectedly addictive recipe that proves vegetables can be the star of the show!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 tablespoon balsamic vinegar
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold water. Trim off the stem ends and slice each sprout in half lengthwise, ensuring they are clean and uniform in size.
- Dice the pancetta into small, uniform cubes approximately 1/4 inch in size. Set aside.
- Preheat your grill to medium-high heat, around 400-450°F. If using a gas grill, set burners to direct high heat. For a charcoal grill, arrange hot coals to create a direct heat zone.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, ensuring each sprout is evenly coated. Season generously with salt and freshly ground black pepper.
- Place the diced pancetta in a cast-iron skillet or grill-safe pan that will be placed directly on the grill grates.
- Arrange the Brussels sprouts cut-side down on the hot grill grates. Grill for 5-7 minutes without moving, allowing them to develop a deep golden-brown char.
- While Brussels sprouts are grilling, cook the pancetta in the skillet on the grill, stirring occasionally until it becomes crisp and golden brown, about 4-5 minutes.
- Flip the Brussels sprouts and continue grilling for an additional 3-4 minutes until they are tender and have grill marks on both sides.
- Remove the Brussels sprouts from the grill and transfer them back to the mixing bowl. Add the crispy pancetta and drizzle with balsamic vinegar.
- Toss everything together, ensuring the Brussels sprouts are well-coated with pancetta and balsamic vinegar. Taste and adjust seasoning if needed.
- Transfer to a serving platter and serve immediately while hot, enjoying the crispy, caramelized Brussels sprouts and the salty, crunchy pancetta.
Tips
- Size Matters: Ensure your Brussels sprouts are cut uniformly to guarantee even cooking and perfect charring.
- High Heat is Key: Maintain a grill temperature between 400-450°F for that ideal crispy exterior and tender interior.
- Don't Disturb While Grilling: Let the Brussels sprouts sit undisturbed for the first 5-7 minutes to develop a beautiful golden-brown char.
- Pancetta Precision: Cook pancetta until it's crisp and golden for maximum flavor and texture contrast.
- Balsamic Drizzle Hack: Add the balsamic vinegar right after grilling to help it caramelize and intensify the overall flavor profile.
- Serve Immediately: These Brussels sprouts are best enjoyed hot off the grill, so time your cooking to serve right away.
- Optional Variations: Try adding red pepper flakes for heat or grated Parmesan cheese for extra richness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 7g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 20mg
