Shredded Brussels Sprouts

Rating:

Total Time:

15 minutes

Difficulty:

Easy

Today I wanted to share my favorite Brussels Sprouts recipe of all times! It only requires a few ingredients and less than 15 minutes of prepping/cooking time and voila, you have a great side dish that you will not want to share with anyone else! It’s funny that Brussels were always one of those veggies that freaked me out when I was younger. And then, magically, I made them one time in culinary school and have since become a Brussels Sprouts lover. The key is cooking them properly and adding lots of great flavors that enhance the dish! And you know what makes these veggies even better, the addition of pancetta, lemon juice, Parmesan and garlic. Shredded Gruyere is another great cheese you can use to finish this dish!

Brussels Sprouts are popping up all over the markets so just a quick tip – try to pick out the smaller ones, and their leaves should be tightly packed together.

Shredded Brussels Sprouts

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Description:

By:
Gaby Dalkin
Rating:
Servings:
0
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Course:
Cuisine:

Ingredients

  • 2 lbs Brussels Sprouts shredded
  • 4 oz pancetta roughly chopped
  • 4 cloves garlic finely chopped
  • 1 tbsp olive oil
  • 1 lemon juiced
  • 1/4 cup Parmesan Cheese
  • Salt and Pepper to taste

Instructions

  • Cut the bottom of the Brussels Spouts off and discard. Shred the remaining part of the Brussels Sprout either in a food processor or by slicing thin strips with a knife. Transfer to a bowl and set aside.
  • In a large skillet warm the olive oil over medium high heat. Add the pancetta and saute until golden brown. Using a slotted spoon, remove the browned pancetta and set aside.
  • Add the garlic to the same skillet and saute for 1-2 minutes. Add the shredded Brussels Sprouts and saute for about 8 minutes until the leaves are tender. Add the juice of a lemon, Parmesan cheese, the crisped pancetta and mix around. Season with salt and pepper to taste.
Shredded Brussels Sprouts: Chef Vision

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21 comments

  1. Elizabeth

    I love shredded b. sprouts, and your take is awesome. I’ll have to keep an eye out for the spring crop.

  2. paul jennette

    Anything with pancetta and I’m always in! I too had a fear of the tasty little sprout until about 5 years ago, when I was at a restaurant that served them with pancetta and Parmesan cheese just like today’s offering. Thanks for the reminder, that it doesn’t need to be a holiday to enjoy the amazing brussel sprout. Thanks Paulie

  3. sheryl

    Gaby, Brussel Sprouts are my favorite vegetable. This dish looks beautiful and yummy! I will try it out this weekend.

  4. Anna

    Looks amazing! About how many people does this recipe serve? (As a side.) I think I want to make this for a dinner party!

  5. monika

    You turned me into a brussels sprouts fan with a previous recipe. I am now growing my own, so I can serve them regularly! This sounds like a killer side dish.

  6. Anya

    Good thing I have a whole bag of brussels sprouts in my fridge right now! What a perfect dish for me to try!

  7. Shaina

    I’ve been craving brussels sprouts, and these sound like a fantastic way to prepare them.

  8. The Fresh 20

    Just had a similar dish at CLEO in Los Angeles. So excited about this recipe! Great way to serve b-sprouts to my family. May I share it with the Fresh 20 members?