Brussels Sprouts Braised in White Wine with Pancetta

This dish couldn’t be easier, and it tastes even better the next day. In my opinion, everything tastes better with a little wine and bacon, and Brussels sprouts are no exception. Pancetta, which is unsmoked Italian bacon, gives this dish a satisfyingly savory flavor. One of my favorite Sonoma County restaurateurs, John Stewart, makes his own pancetta, and that’s what I use, but you can find readily find pancetta at the market now. You can also substitute prosciutto, which is not smoked, but is quite a bit leaner than pancetta, and its flavor more subtle.

This recipe is from Christine Hanna’s guest blog post on!


2 pounds Brussels sprouts, halved lengthwise
4 ounces pancetta, cut into small dice
1/2 cup dry white wine, such as Chardonnay
Salt and freshly ground pepper


In a large pot of salted boiling water, cook the Brussels sprouts until crisp-tender, about 5 minutes. Drain. In a large sauté pan sauté the pancetta over medium heat until browned and the fat is rendered, about 5 minutes. Stir in the wine and cook to reduce by half. Add the Brussels sprouts and toss to combine. Add salt and pepper to taste.

Serves 8

Wine Pairing

HANNA Alexander Valley Cabernet Sauvignon