Brussel Sprout salad with pancetta and cranberries

Brussel Sprout Salad With Pancetta And Cranberries Recipe

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Jennifer Post


Can't take credit for this one, its adapted from a Tyler Florence recipe. Its sooo good though I had to post!! This is the first time I have cooked or eaten brussel sprouts, and I am now a convert! Enjoy!

★★★★★ 2 votes
10 Min
10 Min


6 oz
pancetta (cut into a small dice, approx 1 1/2 cups)
2 lb
baby brussel sprouts, leaves seperated
1/4 c
dried cranberries (craisins) chopped roughly
3 Tbsp
shallots, finely chopped
garlic clove, minced
2 Tbsp
balsamic vinegar
1/4 c
chicken stock (low sodium)
kosher salt and black pepper to taste

How to Make Brussel Sprout salad with pancetta and cranberries


  • 1In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.
  • 2Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
  • 3Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes. Season to taste with salt and freshly ground black pepper then serve.

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About Brussel Sprout salad with pancetta and cranberries

Course/Dish: Other Salads
Other Tag: Quick & Easy