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Brussels sprouts are one of the few veggies we actually look forward to eating. And when they’re crispy? Forget it—everyone else better back off. But here’s the catch: It’s hard to get them crispy without plenty of time in the oven or a deep fryer. Enter the brussels sprouts skillet with crispy pancetta-garlic bread crumbs. The aromatic topping does double-duty, bringing that extra crunch we crave.
1½ tablespoons unsalted butter
2 garlic cloves, minced
1 cup panko bread crumbs
Kosher salt and freshly ground black pepper
4 ounces pancetta
2⅓ pounds brussels sprouts, trimmed and halved
Zest and juice of 1 lemon
1. In a small skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
2. Add the panko bread crumbs and cook, stirring occasionally, until the bread crumbs are lightly golden brown, about 4 minutes. Season with salt and pepper. Remove from the heat.
3. Heat a large skillet over medium heat. Add the pancetta and cook until the fat renders and the pancetta is crisp, about 4 minutes. Transfer the pancetta with a slotted spoon to paper towels.
4. Add the brussels sprouts to the pan, season generously with salt and pepper, and sauté until tender, 5 to 8 minutes.
5. Add the lemon zest and juice to the pan and stir to combine. Transfer the brussels sprouts to a large serving bowl or platter and top with the bread crumbs and pancetta.