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Brussels Sprouts with Pancetta and Maple Sherry Vinaigrette

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.

Serving Size: 4


  • 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 1/2 Tbsp maple syrup
  • High heat all-purpose olive oil, if needed
  • Salt to taste
  • 1 tsp Kissed By Binchotan Japanese Chile Blend

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Photo of Brussels Sprouts with Pancetta and Maple Sherry Vinaigrette


  1. Preheat broiler on high and move the oven rack to it’s the highest level.
  2. 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.
  3. While the pancetta is cooking, in a small bowl, combine maple syrup, sherry, and fish sauce to create a glaze.
  4. Remove pancetta to a plate, retaining the fat in the pan.
  5. 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.
  6. 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.
  7. Cook on high heat for about 2–3 minutes until golden brown on the flat side, do not stir.
  8. Pop them under the broiler to brown the top side.
  9. Cook 2–4 minutes, depending on size, until golden brown.
  10. Remove the cast iron from the oven (use an oven mitt!) and back to the stove on medium-high heat.
  11. Immediately pour glaze over Brussels, and reduce liquid while stirring for about 1–2 minutes until caramelized.
  12. Add pancetta, Kissed by Binchotan Japanese Chile Blend and salt to taste.


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