Maple-Glazed Brussels Sprouts with Crispy Pancetta and Walnuts

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared Brussels sprouts tossed in a sweet maple glaze with crunchy pancetta and toasted walnuts for a savory side dish. This American Thanksgiving recipe, ready in about 30 minutes, pairs Brussels sprouts, pancetta, and walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 280 cal/serving

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Ingredients

1 lb Brussels sprouts, halved
4 oz pancetta, diced
1/3 cup walnuts, roughly chopped
2 tbsp pure maple syrup
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp (optional) red pepper flakes

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Instructions

Step 1: Heat a large skillet over medium-high heat and add 4 oz diced pancetta. Cook for 5-7 minutes until pancetta is crispy and fat is rendered. Remove pancetta with a slotted spoon and set aside, leaving fat in the pan.
Step 2: Add 1 tbsp olive oil to the pan with pancetta fat. Stir in 1 lb halved Brussels sprouts, cut side down, and cook without stirring for 6-8 minutes until deeply browned and caramelized.
Step 3: Flip the Brussels sprouts and cook for an additional 4 minutes until tender. Stir in 2 tbsp pure maple syrup, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes if using. Cook for 2 more minutes until the glaze thickens and coats the sprouts.
Step 4: Add back the crispy pancetta and 1/3 cup roughly chopped walnuts. Toss everything together and cook for 1 more minute to combine flavors. Serve warm.