Sauteed Brussels sprouts with pancetta and apricots

By Camille Arcese
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  • 1 tablespoon extra virgin olive oil
  • 100 grams sweet pancetta, diced
  • 455 grams Brussels sprouts
  • 3 shallots, sliced
  • 2 cloves garlic, chopped
  • 2 stems fresh thyme
  • 1/3 cup dried apricots, sliced
  • 2 teaspoons red wine vinegar
  • Salt and freshly cracked black pepper, to taste


  1. To a cold pan add oil and pancetta. Set heat to low until fat starts to render from pancetta. Then, increase heat to medium-low and cook until golden and crisp, approximately 10-15 minutes. Remove to plate and drain oil from pan, leaving behind about two tablespoons.
  2. Meanwhile, prepare Brussels sprouts by removing any tarnished outer leaves. Then halve and finely slice them.
  3. To the pan set over medium-low heat, add the shallots, garlic, and thyme stems. Cook until softened, about two minutes, stirring often.
  4. Add Brussels sprouts. Cook, stirring often about five or six minutes until soft.
  5. Add apricots and vinegar. Cook another two minutes. Add crispy pancetta, stir, and taste. Season with salt and pepper to taste, remove thyme stems, and serve.

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