Maple Pancetta Parmesan Brussels Sprouts
  • 10
    Prep Time
  • 25
    Cook Time
  • 4

Maple Pancetta Parmesan Brussels Sprouts


  • 4 tablespoons butter
  • 8 thin slices pancetta
  • 20 fresh Brussels sprouts
  • 2/3 cup Hungry Jack® Original Syrup
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese

Preparation Instructions

  1. MELT 2 tablespoons butter in large covered skillet over medium heat. Add pancetta slices to skillet and cook until browned. Remove pancetta from pan, cool and chop into small pieces.
  2. MELT remaining butter in skillet over medium heat with pancetta drippings. Add Brussels sprouts flat-side down, cook 8 to 10 minutes or until caramelized. Turn Brussels sprouts, push to center of skillet and cook another 8 minutes. Drizzle syrup over Brussels sprouts, sprinkle with cheese and pancetta, cover skillet and cook over low heat for 2 to 3 minutes or until cheese is melted.
  • Nutritional Information Per Serving

    Serving Size (1/4 of recipe), Calories 340 (Calories from Fat 140), Total Fat 15g (Saturated Fat 9g, Trans Fat g), Cholesterol 45mg, Sodium 700mg, Total Carbohydrate 44g (Dietary Fiber 4g, Sugars 23g), Protein 10g; Percent Daily Value*: Vitamin A 25%, Vitamin C 130%, Calcium 10%, Iron 8%.

    *Percent Daily Values are based on a 2,000 calorie diet.