Charred Brussel Sprouts with Pancetta and Fig

Elegant enough for your holiday dinner table yet quick and easy enough for a week night meal.  The small glaze of fig jam is just enough to compliment the salty pancetta, and does not make this a sweet dish.  Another excellent recipe from Brassicas, by Laura B. Russell.

Charred Brussels Sprouts with Pancetta and Fig

Serves 4
From book Brassicas, by Laura B. Russell


  • 3 tablespoons Olive Oil (divided)
  • 3-4oz Pancetta (diced)
  • 1 1/2lb Brussels Sprouts (trimmed and halved or quartered if large)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons fig jam
  • 1 tablespoon water
  • 1/4 teaspoon freshly ground black pepper


1. In a large frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Stir in the salt. Cook 7-10 minutes until the sprouts are tender and well browned.
2. Add the fig jam and the water and stir until the jam melts and coats the sprouts. Add the reserved pancetta and at the pepper ands stir to combine. Taste and add additional salt and pepper if needed. Serve warm.

1 Comment

  • Reply
    November 9, 2014 at 10:08 pm

    This sounds like a wonderful & extraordinary combination!

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