Shredded Brussels sprouts with pancetta is the side dish that converts sprout skeptics: Brussels sprouts shredded in the food processor, then sautéed with crisp pancetta, shallot, and garlic until soft and savory. The salty, savory pancetta against the nutty sprouts is a perfect pairing, and the shredding means every bite gets a bit of both. Ready in twenty minutes.
SERVES 6
Salty and savory pancetta and nutty Brussels sprouts are a perfect pairing. This dish is delicious served with Balsamic Rosemary Roasted Chicken and Yams.
INGREDIENTS
1 ½ lbs/680 g Brussels sprouts
1 tbsp/15 g ghee
4 oz/115 g pancetta, diced
1 medium shallot, diced (about ½ cup/160 g)
2 cloves garlic, minced
¼ tsp sea salt
¼ tsp pepper
½ cup/120 ml Chicken Broth
COOKING INSTRUCTIONS
Discard the stem end of the Brussels sprouts and use a food processor to shred the sprouts. Warm the ghee in a heavy-bottomed pan over medium-high heat. Add the pancetta and sauté until crisp. Add shallot and cook for a few minutes until soft, then add garlic and sauté for a minute until fragrant. Add the Brussels sprouts, salt, pepper and broth. Sauté until sprouts are soft and broth has reduced. Adjust salt and pepper and serve immediately.
Pro Tips
- Shred the sprouts in the food processor rather than by hand — it's faster and gives the even, thin shreds that cook uniformly.
- Cook the pancetta until properly crisp before adding the vegetables; its rendered fat becomes the cooking medium that flavors the whole dish.
- The half cup of broth braises the shreds into tenderness; cook until it's fully reduced so the dish isn't watery on the plate.
- Discard the stem ends before shredding — the tough cores stay woody no matter how long they cook.
- Serve immediately from the pan; shredded sprouts lose their pleasant texture as they sit.
Frequently Asked Questions
Can I use bacon instead of pancetta?
Yes — chopped bacon works in the same quantity and adds a touch of smoke. Pancetta's clean, salty pork flavor is the classic match, though.
Can I shred the sprouts ahead?
Absolutely — shred them a day ahead and refrigerate. This dish comes together so fast that having the prep done makes it a genuine weeknight side.
What should I serve these with?
They're delicious with balsamic rosemary roasted chicken and yams. The salty-savory sprouts love any simply roasted protein.
How do I avoid mushy Brussels sprouts?
Keep the heat at medium-high and don't overcook — sauté just until the shreds are tender and the broth has reduced. Mushy sprouts come from too much liquid and too little heat.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Discard the stem end of the Brussels sprouts and use a food processor to shred the sprouts.
- Warm the ghee in a heavy-bottomed pan over medium-high heat.
- Add the pancetta and sauté until crisp.
- Add shallot and cook for a few minutes until soft, then add garlic and sauté for a minute until fragrant.
- Add the Brussels sprouts, salt, pepper and broth.
- Sauté until sprouts are soft and broth has reduced.
- Adjust salt and pepper and serve immediately.
