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Apple Pancetta Brussels

November 22, 2013

Preparation Time: 10-15 minutes

Cooking Time: approximately 20-25 minutes

Serving Size: ½ cup - Makes about 8

0 Slices on The Slice Plan


2 TB olive oil

8 oz pancetta, cut into ¼" cubes

3 pounds Brussels sprouts, fresh, trimmed and halved

2 each apples, green, cut into ½" cubes (unpeeled)

1 ½ cups chicken stock, low-sodium

½ cup whole milk or half & half

1 tsp kosher salt

1 tsp black pepper


Heat olive oil in large pot over medium heat. Add pancetta and cook slowly, rendering (removing) as much fat from the meat as possible. Once the pancetta is cooked and crispy, remove from pan. BE SURE TO KEEP THE RENDERED FAT in the pan! Set cooked pancetta aside.

Add Brussels to pan (with reserved rendered fat) and sauté until golden brown. Add apples and toss, cooking 5 minutes. Slowly add chicken stock, ½ cup at a time, until mixture is halfway covered. Bring to boil, reduce to simmer. Cook 15-20 minutes or until Brussels are al dente (softened but with "a bite"). By this time, the liquid should be reduced by 2/3. Add milk/half & half and toss. Continue simmering until only a very thick sauce remains.

Add pancetta back to mixture. Season with salt and pepper.

Turn-Out & Storage

Serve hot. These ingredients may also be roasted together - this allows you to exclude the chicken stock and milk or half & half. Toss together the ingredients and roast at 400 degrees until Brussels are browned and pancetta is crispy - about 20-25 minutes (shown).

May be stored for up to 3 days under refrigeration.

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