If you’re a reader of our blog, you’ll understand how much we adore Brussels sprouts. They make a showing in almost every form imaginable in our recipe archive. Unfortunately for us, their triumph in the kitchen hasn’t been duplicated in the garden—we’ve failed several years in a row to grow them. Perhaps it’s because we need cooler weather or a bigger garden space. Either way, we haven’t given up because our dream is to succeed with Brussels sprouts in both kitchen and garden!

Braising Brussels sprouts is a quick, simple, and satisfying way to add a healthy vegetable to a meal. We prefer to keep and cook the loose leaves that result from trimming the Brussels sprouts.

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  • 2 teaspoons olive oil
  • 5 ounces (140g) pancetta, diced
  • ½ medium onion, minced (about ½ cup / 80g)
  • 1 pound (455g) small to medium Brussels sprouts, trimmed and halved
  • ¼ teaspoon kosher or sea salt
  • ¾ teaspoon freshly cracked black pepper
  • ½ cup (50g) freshly grated Parmesan



  1. In a medium pan, heat the oil over medium heat. Add the pancetta and cook until the fat begins to render from the meat.
  2. Add the onion and cook until brown. Add the Brussels sprouts and stir to coat them evenly with the oil and rendered fat in the pan. Cook over medium heat for about 5 minutes, until the Brussels sprouts turn a bright green color.
  3. Add ½ cup (120ml) water and the salt and pepper to the pan. Braise the Brussels sprouts over low heat for 10 to 15 minutes, or until they are tender.
  4. Transfer to a serving bowl. Stir in the Parmesan and toss to combine. Serve warm.