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Shredded Brussels Sprouts with Pancetta

Shred the brussels sprouts and cook the pancetta, reserving the drippings, 1 day ahead. Refrigerate everything separately in airtight containers.

  • Prep:
  • Total Time:
  • Servings: 8
Shredded Brussels Sprouts with Pancetta

Source: Everyday Food, November 2011


  • 1/2 pound thinly sliced pancetta, diced small
  • Extra-virgin olive oil, if needed
  • 1 3/4 pounds brussels sprouts, trimmed and shredded (10 cups)
  • 1 tablespoon chopped fresh rosemary leaves
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • Coarse salt and ground pepper


  1. In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1/4 cup drippings (if necessary, add enough oil to measure 1/4 cup). Add brussels sprouts and cook, stirring occasionally, until crisp-tender, 10 minutes. Stir in rosemary and cook until fragrant, about 2 minutes. Stir in pancetta. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm or at room temperature.

Cook's Note

Ready ... Choose at least 2 side dishes you can serve at room temperature.

Set ... A food processor shreds sprouts fast; a knife gives the texture pictured.

Go ... No pancetta? No worries. Swap in bacon and still get lots of smoky savor.

Reviews (2)

  • MairiC 15 Jun, 2013

    Shredding the brussels sprouts is a much better way to prepare them than leaving them whole....seems to make the flavour milder. I didn't feel there was any need for olive oil, but added some chicken broth to deglaze, and sauteed some diced onion and 2 minced cloves of garlic before adding the brussels sprouts. I skipped the rosemary....not a favourite.

  • MM Hildebrand 23 Aug, 2012

    This dish definitely has a permanent spot on the Thanksgiving menu! I've made it several times since. The pancetta version is best, but bacon definitely works in a pinch.

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