Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Brussels Sprouts Braised with Pancetta, Shallot, Thyme & Lemon

Scott Phillips

Servings: six to eight.



  • 1/4 lb. pancetta, cut into 1/4-inch dice (about 1/2 cup)
  • 1 Tbs. olive oil
  • 1/2 cup small-diced carrot (2 small)
  • 1/3 cup minced shallot (2 to 3 medium)
  • 1/8 tsp. crushed red pepper flakes
  • 2 lb. Brussels sprouts, trimmed, cut lengthwise through the core into 1/4-inch-thick slices
  • Kosher salt and freshly ground black pepper
  • 14-oz. can low-salt chicken broth
  • 1 bushy 3-inch sprig fresh thyme
  • 2 Tbs. chopped oil-packed sun-dried tomato
  • 1 Tbs. unsalted butter
  • 1 tsp. lightly packed finely grated lemon zest

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 140
  • Fat Calories (kcal): 80
  • Fat (g): 8
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 15
  • Sodium (mg): 460
  • Carbohydrates (g): 12
  • Fiber (g): 4
  • Protein (g): 7


  • In a 12-inch skillet over medium heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned, 4 to 5 minutes. Increase the heat to medium high, stir in the carrot, shallot, and red pepper flakes and cook to soften the vegetables, 1 to 2 minutes. Add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt slightly and a few brown lightly, 2 to 3 minutes.
  • Add the broth and thyme, cover with the lid slightly ajar, and adjust the heat to a lively simmer. Cook the sprouts until they’re just barely tender, 4 to 6 minutes. Remove the lid, increase the heat to medium high and cook, stirring frequently, until all the liquid has evaporated and the sprouts are quite tender (but not mushy), about 3 minutes. Off the heat, gently stir in the sun-dried tomato, butter, and lemon zest. Season to taste with salt and pepper.


Rate or Review

Reviews (5 reviews)

  • Maria_das_Neves | 04/19/2020

    I've been making this recipe since it first appeared in Fine Cooking and, together with 1) Israeli Couscous with Saffron, Toasted Pine Nuts, & Currants, and 2) Roasted Pork Loin with Maple-Mustard Crust, has become our de facto Easter meal. While I omitted the sundried tomatoes (my daughter dislikes it), it never disappoints and has become part of a favorite meal.

  • mariatomasino | 11/21/2011

    Most asked for recipe!..Great dish to share and the kids love it too!..

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial