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Dijon Brussel Sprouts

A delish side dish inspired by one of the best brussels sprouts I have had from my last trip to NYC.
Prep Time5 mins
Cook Time10 mins
Course: Side Dish
Cuisine: French
Keyword: brussels sprouts, Dijon, french, Mustard, pancetta, side, skillet, tarragon, vegetable, veggie, veggies
Servings: 4 People


  • 1 Lb Brussels Sprouts halved
  • 1/4 Cup Pancetta
  • 1/4 Cup Champagne Vinegar
  • 1/2 Lemon juiced
  • 1 Tbs Dijon
  • 1 Tbs Grainy Mustard
  • 1 Tsp Tarragon minced
  • Salt & Pepper


  • In a cast iron skillet over medium-high heat render the pancetta. Start with the pancetta in the pan cold so that it slowly heats up and renders off (it can sear and smoke heavily if you throw it in to a hot pan). Once the pancetta starts to crisp and you halve a good amount of rendered fat in the pan, remove the pancetta with a slotted spoon and place on a paper towel lined plate.
  • Add the brussels sprouts, flat side down and cook for 5-6 minutes or until well browned. Stir the brussels sprouts and allow to brown slightly on the other sides.
  • Add the lemon, vinegar, mustard, and tarragon. Cook for another 2 minutes over a low heat.