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Keto Side Dishes

Jasmine's Brussels Sprouts

Brussels sprouts often get a bad rap, but pan-frying them with savory pancetta transforms these little cabbages into something truly crave-worthy. I love how the edges crisp up while the centers stay tender, soaking up all that garlicky, bacon-infused olive oil. It’s a simple side that feels elegant enough for a dinner party yet fast enough for a busy weeknight.

15 min Prep time 20 min Cook time 35 min Total time 4 Servings 350 Calories
Jasmine's Brussels Sprouts

Ingredients

  • cups water
  • pound Brussels sprouts, trimmed
  • tablespoons olive oil
  • cloves garlic, minced
  • ounces pancetta bacon, diced
  • teaspoon salt
  • teaspoon ground black pepper

Instructions

  1. Step 1

    First, I bring a large saucepan of water to a rolling boil. While that heats up, trim the stems and any damaged outer leaves from the sprouts. Once boiling, add the whole sprouts and let them cook for about 5 to 7 minutes—just until they’re tender but still have a bit of bite. Drain and rinse under cold water to stop the cooking and keep their color vibrant, then slice each one in half lengthwise. In a wide skillet over medium-high heat, warm one tablespoon of olive oil and toss in the minced garlic and diced pancetta. The kitchen fills with an incredible aroma as the pancetta renders and the garlic turns golden, about 5 minutes. Next, pour in the remaining olive oil and add the halved sprouts. Lower the heat to medium and stir everything together, making sure each sprout is glossy with the flavorful fat. Season with salt and pepper, and let them cook for another 5 minutes, stirring occasionally, until the cut sides are caramelized and the edges are irresistibly crispy. Serve right away.

Chef's Tip

My little secret is to not skip the cold water rinse after boiling—it shocks the sprouts, locking in their bright green color and preventing mushiness. Also, let the pancetta get really crisp before adding the sprouts; those crunchy bits add so much texture.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot skillet with a tiny drizzle of oil and stir until warmed through—this revives the crispy edges much better than a microwave.

Variation Tips

For a different twist, replace the pancetta with thick-cut bacon or spicy Italian sausage for a bolder flavor. Toss in a handful of toasted almonds or sunflower seeds for extra crunch. A squeeze of lemon juice or a sprinkle of red pepper flakes before serving brightens the dish. You can also add shaved Parmesan for a salty finish.

Frequently Asked Questions