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 developed and reviewed.

Pan-seared Brussels sprouts tossed in a sweet maple glaze with crunchy pancetta and toasted walnuts for a savory side dish. This American-inspired Thanksgiving recipe, ready in about 30 minutes, pairs Brussels sprouts, pancetta, 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 "Plan a meal with the AI" 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb, halved Brussels sprouts
4 oz, diced pancetta
1/3 cup, roughly chopped walnuts
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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.