Shaved Brussels Sprouts with Pancetta Recipe

This elegant Shaved Brussels Sprouts with Pancetta is composed of paper-thin ribbons of fresh sprouts, sweet caramelized shallots, and salty cubes of cured Italian pork. The result is a warm, sautéed salad where the feathery, emerald slaw wilts gently in hot rendered fat, offering a tender-crisp bite that is punctuated by the smoky crunch of pancetta and a glossy balsamic glaze. It serves as a sophisticated, quick-cooking alternative to roasted vegetables, making it the ideal vibrant side dish for a Thanksgiving feast or a refined weeknight dinner for the whole family.

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Shaved Brussels Sprouts with Pancetta Ingredients

• 2 (12-ounce) packages fresh Brussels sprouts: Trimmed. Shaving them breaks down the tough fibers, making them palatable even for sprout skeptics.
• 3 ounces pancetta: 1/4-inch diced. This Italian cured belly pork adds a salty, savory depth that bacon can’t quite match.
• 1 1/2 cups thinly sliced shallots (3 large): Shallots offer a milder, sweeter flavor than onions, melting into the dish.
• 2 tablespoons unsalted butter & 3 tablespoons good olive oil: A mix of fats prevents burning and adds richness.
• 1 tablespoon syrupy balsamic vinegar: Use an aged balsamic or a glaze for a sweet, acidic finish.
• Kosher salt and freshly ground black pepper: Essential seasoning.

How To Make Shaved Brussels Sprouts with Pancetta

1. Crisp the Pancetta: Heat 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium heat. Add the diced pancetta and cook for 5 to 7 minutes. You want the fat to render out and the meat to become browned and crispy. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate, leaving the flavorful fat in the pan.
2. Soften the Aromatics: Add the remaining 2 tablespoons of olive oil and the butter to the rendered fat in the pan. Heat over medium-high until the butter melts and bubbles. Toss in the sliced shallots and cook for 5 to 7 minutes, stirring occasionally, until they are tender and caramelized edges begin to appear.
3. Shave the Sprouts: While the shallots cook, prepare the sprouts. Place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk (no need to core them first). Process in batches until they are all shredded into slaw-like ribbons. If you don’t have a processor, use a mandoline or a very sharp knife.
4. Sauté the Greens: Add the shredded Brussels sprouts to the pan with the shallots. Season with 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Sauté over medium-high heat for 5 to 7 minutes, tossing frequently with tongs. The goal is “crisp-tender”—the sprouts should be bright green and wilted but still retain a bit of crunch.
5. Finish and Serve: Stir the crispy pancetta back into the pan and cook for 1 minute to warm through. Remove the pan from the heat. Stir in the tablespoon of syrupy balsamic vinegar to glaze the vegetables. Taste for seasoning and serve hot.

Recipe Tips

• Don’t Overcook: Unlike roasted sprouts, shaved sprouts cook incredibly fast. Watch them closely; if they turn olive-drab, they have overcooked and lost their fresh flavor.
• Balsamic Quality: Since you are using only one tablespoon, quality matters. If your vinegar is watery, simmer it in a small saucepan for a few minutes to reduce it to a syrup, or buy “Balsamic Glaze.”
• Preparation Hack: You can shave the Brussels sprouts and slice the shallots a day in advance. Store them in airtight bags in the fridge so dinner prep is just a matter of sautéing.
• Pancetta Substitute: If you cannot find pancetta, thick-cut bacon is a perfectly acceptable substitute. Dice it small and follow the same rendering instructions.

What To Serve With Shaved Brussels Sprouts

• Roast Turkey: The ultimate Thanksgiving side dish that doesn’t require oven space.
• Seared Scallops: The rich, salty pancetta pairs beautifully with sweet seafood.
• Risotto: Serve alongside a creamy Parmesan risotto for texture contrast.
• Steak: A lighter alternative to creamed spinach for a steakhouse dinner.

How To Store Shaved Brussels Sprouts

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Reheat gently in a skillet over medium heat to revive the texture. Microwaving tends to make the sprouts soggy and releases a strong sulfur smell.
• Freeze: Freezing is not recommended. The delicate shaved leaves will turn into mush upon thawing.

Shaved Brussels Sprouts with Pancetta Nutrition Facts

• Calories: 180 kcal
• Fat: 14g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 5g
• Vitamin K: 150% DV

Nutrition information is estimated per serving.

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