Brussels sprouts with pancetta and crispy sage

by Bart van der Lee

This Brussels sprout dish really packs some big flavors. Crispy pancetta and sage give texture, salt and aromas that compliment the bitterness of the Brussels sprouts. This all finished with a knob of butter and you have a these sprouts on their best

Brussels sprouts, pancetta, sage

Brussels sprouts with crispy pancetta and sage

Wintery recipe with Brussels sprouts, pancetta and crispy fried sage
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: vegetable dish
Cuisine: contemporary european
Keyword: brussels sprouts, pancetta, sage
Servings: 4 people
Author: Bart van der Lee


  • 500 gram Brussels sprouts
  • 50 gram pancetta cubes
  • 15 gram butter
  • 10 leaves sage
  • 30 ml vegetable oil


  • Clean and trim the brussels sprouts and boil them for 7-10 minutes. Or till they are nicely cooked all the way through.
  • Fry the pancetta cubes in a drop of oil until they are lighty browned. Drain off the fat and keep the cubes on a kitchen paper so the grease can get absorbed.
  • Heat the rest of the vegetable oil in a small pot or pan and fry the sage leaves in a few seconds till they are translucent and crispy. Move them to a kitchen paper and season lightly with salt.
  • Melt the butter in a clean pot and add the Brussels sprouts and pancetta. Heat thoroughly and add the sage at last.

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By Masterchef: The Professionals Finalist Bart van der Lee

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