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Shredded Brussels Sprouts

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Author: Gaby


  • 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


  • 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.