New This Month

Shredded Brussels Sprouts with Pancetta


No pancetta? No worries. You can swap in some bacon and still get the salty bite of pork this side dish needs.

  • Prep:
  • Total Time:
  • Servings: 8

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 Notes

A food processor shreds sprouts fast, but a sharp knife does the job, too.

Reviews Add a comment

  • MS10593083
    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.