Apple Cider-Braised Brussels Sprouts with Pancetta and Cranberries
Tender edges with crisp, toasted leaves and a glossy, slightly sticky cider glaze make this a visually appealing autumn side. The combination of rendered cured meat and browned sprouts creates contrasting textures: chewable centers, crunchy outer leaves, and bursts of tart fruit that brighten each bite.
Use smoky pancetta for the most authentic flavor; substitute bacon if you prefer a deeper char, or swap in turkey bacon for a leaner option. If fresh apple cider isn’t available, a mix of apple juice and a splash of lemon or white wine will add the same bright acidity. For a nutty finish, toss in toasted hazelnuts or pecans in the last minute.
Serve alongside roasted pork, glazed ham, or pan-seared chicken for autumn dinners and Thanksgiving menus. This dish is quick enough for weeknights yet festive enough for holiday spreads; make it ahead and rewarm gently in a skillet to refresh the glaze before serving.
How to Make It
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1
Trim and halve the brussels sprouts lengthwise, leaving any loose outer leaves intact for extra crisping.
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2
Dice the pancetta into small pieces.
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3
Heat a large wide skillet over medium-high heat and add the pancetta. Cook, stirring occasionally, until the fat renders and pieces are golden and crisp, 4–5 minutes.
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4
Use a slotted spoon to transfer most of the crisp pancetta to a bowl, leaving about 1 tablespoon of rendered fat in the skillet.
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5
Add the olive oil and butter to the skillet; when the foaming subsides, add the brussels sprouts cut-side down in an even layer. Cook without moving until the cut sides are deep golden brown, 4–6 minutes.
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6
Stir the sprouts, add the apple cider and apple cider vinegar, then bring to a simmer. Scrape any browned bits from the pan with a wooden spoon.
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7
Stir in the maple syrup, dried cranberries, and thyme. Reduce heat to medium-low and simmer, stirring occasionally, until the liquid reduces to a glossy glaze that coats the sprouts, about 6–8 minutes.
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8
Return the reserved pancetta to the skillet, season with salt and black pepper, and toss to combine. Taste and adjust seasoning as needed.
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9
Sprinkle the toasted hazelnuts over the sprouts if using and serve immediately.