Sautéed Brussels Sprouts with Pancetta

Sauteed brussels sprouts are delicious when shredded and sautéed with pancetta, garlic and oil. If you don’t think you like brussels sprouts, I challenge you to try these!

I love when people tell me they don’t like brussels sprouts, then quickly change their mind when they taste them prepared this way. I too once thought I didn’t like brussels sprouts until my girlfriend turned me on to shredded them before sauteing in garlic and oil. Now I love them! You can easily prepare this the night before and warm it up when you are ready to serve if you are making this for Thanksgiving.

For a vegetarian version, try Sauteed Brussels Sprouts with Shallots.

Sautéed Brussels Sprouts with Pancetta
Servings: 14 • Size: about 1/2 cup (not packed)Points +: 1 pt • Smart Points: 1
Calories: 56.2 • Fat: 2.8 g • Carbs: 6.1 • Fiber: 2.5 • Protein: 2.2 g


  • 2 oz pancetta, minced
  • 2 lb brussels sprouts (weight after outer leaves and stems removed)
  • 1.5 tbsp extra virgin olive oil
  • 4 cloves garlic, minced or sliced thin
  • kosher salt and fresh ground pepper


With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.

In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4-5 minutes until tender crisp.

Makes about 7 cups.