Sautéed Shredded Brussels Sprouts with Pancetta

Sauteed brussels sprouts are delicious when shredded and sautéed with pancetta (or bacon), garlic and oil. If you don't think you like Brussels sprouts, I challenge you to try these! Lightly pan fried until crisp and slightly browned on the edges, this is my favorite way to cook and eat them!

Sautéed Shredded Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until slightly browned on the edges, it’s my favorite way to cook and eat them!

Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it's my favorite way to cook and eat them!Sautéed Brussels Sprouts with Pancetta

Sauteed brussels sprouts are delicious when shredded and sautéed with pancetta (or bacon), 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 after tasting them prepared this way. I too once thought I didn’t like Brussels sprouts until my girlfriend Nicole turned me on to shredded them before sauteing in garlic and oil. Now I love them! You can easily prep everything to make this a day or two before if you are making this for Thanksgiving. You should also try Brussels Sprouts Gratin,  or  Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash with Bacon.

Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it's my favorite way to cook and eat them!

How to shred Brussels Sprouts:

There are several ways to do this. The easiest is buying them pre-shredded but I don’t recommend this as they are not as fresh once they are cut. Instead this is how I do it:

  • I prefer to use a sharp knife and find this rather relaxing but it is a little time consuming. To do so, trim of the stems, discard any outer leaves that fall off and cut them in half lengthwise. Once they are halved, put the cut side down on the cutting board and slice them thin.
  • A quicker way to do this is with a food processor fitted with the slicing attachment. Turn the food processor on, then drop the Brussels sprouts in working in batches.

What do you Saute Brussels sprouts in?

I use a large heavy skillet to saute, you want to make sure the skillet is hot so the edges brown, and stir often.

Variations

  • Swap the pancetta for bacon.
  • Swap the pancetta for turkey bacon if you don’t eat pork.
  • Leave the meat out altogether and add shallots.
  • For a vegetarian version similar to this, try Sauteed Brussels Sprouts with Shallots.

Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it's my favorite way to cook and eat them!

Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it's my favorite way to cook and eat them!

You may also like these Brussels sprout recipes:

Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it's my favorite way to cook and eat them!
Print WW Personal Points
4.96 from 22 votes
Did you make this recipe?

Sautéed Brussels Sprouts with Pancetta

2
2
2
SP
87 Cals 3.5 Protein 9.5 Carbs 4 Fats
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 9 servings
COURSE: Side Dish
CUISINE: American
Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it's my favorite way to cook and eat them!

Ingredients

  • 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

Instructions

  • 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 high heat for about 6 to 10 minutes, until tender crisp.
  • Makes about 7 cups.

Video

Nutrition

Serving: 3/4 cup, Calories: 87kcal, Carbohydrates: 9.5g, Protein: 3.5g, Fat: 4g, Saturated Fat: 1g, Sodium: 148mg, Fiber: 4g, Sugar: 3.5g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 2
Keywords: best brussel sprouts recipe, best brussels sprout recipe, brussel sprouts with pancetta, brussels sprouts with bacon, Sauteed brussels sprouts, shredded brussels sprouts

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




209 comments

  1. This is amazing. I’m only going to cook sprouts with pancetta this way from now on! I doubled the pancetta and omitted the olive oil – the fat from the pancetta was enough to cook the garlic and sprouts in. 

  2. Hi, Sohel Rana

    This recipe is my favorite. Thank you very much

  3. Just put brussels sprouts on my grocery list! Sounds yummy and simple.

  4. Sooo good. This is the definitive way for me to enjoy brussels sprouts! My package of pancetta from Trader Joe’s was 4oz so I just used the whole thing. So good and crispy.

  5. OMG!!!!!

  6. Oh my goodness these were so tasty!

  7. I made this with bacon, wiping out the pan after I cooked the bacon, and added some dried cranberries at the end. The pop of sweetness really paired well with the saltiness of the bacon.

  8. I’ve always loved Brussels sprout, as long as they’re not steamed mushy like Mom used to make. Sometimes I roast them with a little raspberry balsamic. This recipe looks like a good side dish for Thanksgiving. So I tried it last night as a trial run. OMG! This was so delicious! I used bacon and sprinkled some toasted pine nuts on the finished product. I have leftovers, but not a problem. My lunch today will be orzo with lemon zest, topped with my warmed leftovers. This is such a versatile dish. It could top off many other vegetables like roasted butternut squash, creamy pasta salads, but the bottom line is this recipe is absolutely amazing as is!

  9. My husband doesn’t like brussels sprouts. I hoped that this recipe would change his mind. He did eat some when I made it as a side dish for dinner. I thought it was delicious. Sadly, it did not change his mind about brussels sprouts. But that just means more for me!

  10. Fixed this for dinner and LOVED it!  Such a great way to fix brussel sprouts!  This is definitely my top pick!

  11. I absolutely love this recipe! So easy and delicious.

  12. Has anyone had success making ahead and freezing?

  13. This recipe is super simple and tastes delicious!   Love it and will use it again.  

  14. Would these be good at room temperature? I am wondering if this would be a good side for a potluck…

  15. These were great. My new favorite way to have them. Good for thanksgiving!

  16. You are making being on a diet so pleasant! The hardest thing for me is figuring out what to make that tastes good and this recipe did not disappoint last night! Served with lamb chops and leftover potato gratin. My husband wants me to make it this way from now on. Snap when shredding the sprouts in a food processor. .

  17. Do you drain off the grease after cooking with bacon?

  18. I loved this! I am new to brussels spouts and wanted to find something that was both simple and didn’t involve boiling them! I found pre-shredded brussels sporuts at my local grocer so it was super easy to whip up! I am hooked! These are delicious and I can’t wait to make them again.

  19. Thanksgiving 2018. Brussel sprouts in disguise!  These were a hit!  Will definitely be making these again. So easy!  Thanks for the recipe! 

  20. This was SO good! We made it over the weekend and I’ve been reheating the leftovers for the last couple days for a side dish with my lunches. Might be my new favorite way to eat Brussels Sprouts.

  21. This was delicious! I added a little red onion. So tasty! Thank you so much for this recipe.

  22. Has anyone tried this with an instant pot? How did it work out?

    • It’s is fast enough without the instant pot. You can use the saute button to cook it if you want to use the instant pot probably. The part that takes the longest is shredding the brussels sprouts. I sliced them and that worked out well for me. If you try the instant pot, let us know how it works, please.

  23. Pingback: (Guest Post) I Tried the Keto Diet: 10 Weeks, 28 Pounds Later | I Am Francisco

  24. Pingback: I Tried the Keto Diet: 10 Weeks, 28 Pounds Later (GUEST POST!) | I Am Francisco

  25. I cook them this way, except I add some balsamic vinegar and grated Parmesan at the very end. Cut back on the salt if you’re gonna add balsamic at the end.

  26. Just made this and it was so good and easy. We will definitely be making this again!!

  27. Pingback: Carb Cycling Meal Plan {3/26 - 4/1} - Confessions of a Cookbook Queen

  28. Pingback: Carb Cycling Meal Plan {4/26 - 5/1} - Confessions of a Cookbook Queen

  29. Made this last night. Added a bit of parmesan cheese and topped with sauteed shrimp. Delish!

  30. this website is gold. Gina you’re the best.

  31. These are fabulous!  I was a veggie hater the first 45 years of my life.  This is my favorite way to eat brussel sprouts!!  I’ve made them this way for others who aren’t sure they like brussel sprouts too and have made converts out of them!! Yum!!

  32. Ok, this dish is awesome. Super easy too – my boyfriend always asks me to make it! We love this one

  33. Are these points adjusted (if they needed to be adjusted) for the new Freestyle WW?

    • Yes, all freestyle points are updated.

      • Gina, Thank you-we loved these! Husband came home with a surprise—TJ’s frozen Brussel sprouts, requesting they be made with bacon. I defrosted slightly, sliced in half and followed rest of recipe. We are new Brussel sprout eaters, & look forward to enjoying these from frozen frequently, and from fresh when available around the holidays! 

  34. This was fabulous! I didn’t have pancetta so I used 4 oz of turkey bacon. Yum!

  35. I used to hate brussel sprouts! Love them this way!!

  36. Pingback: My Weekly Game Plan // Week Four | Stephanie Howell

  37. While your new recipes are excellent and inspiring, some of your initial fare that begot SkinnyTaste are wonderful. This is among them; thank you, Gina, for your assistance for all of us who want to eat healthy.

  38. Pingback: My Weekly Game Plan // Week Three | Stephanie Howell

  39. I made these for Thanksgiving this year and they were a HUGE hit. Everyone wanted the recipe. Brussels Sprouts are delicious when roasted or pan fried like this. Love them! Thanks for sharing!!!

  40. I love seeing recipes of foods I’ve been making for years.  This is so good! 

  41. Pingback: Holiday Gainzzz – Part 2 – Healthy Essentials

  42. Same, curious about bringing this to thanksgiving so would need to make in advance and potentially reheat?

    • Just undercook them by 5 minutes so they aren’t overcooked when you reheat. You can reheat in the skillet about 3 min until heated through or if the oven is on, you can put them in there until heated.

  43. Hi Gina – is it possible to slice the brussels the night before Thanksgiving and then cook before dinner on Thanksgiving day? Or do the brussels lose their freshness? Thank you!!

    • I realize it’s a day late and that I’m not Gina, but just in case you were still wondering– Yes!!  You can slice the night before and then just sautee them not long before serving.! That’s what I did, and they still turned out *perfect* on Thanksgiving yesterday.  Like, even the 10-year-old boy who was at my house loved them (after admitting that when his mother insisted he put them on his plate, he thought he was going to hate them).

      I hope you gave it a try and it worked. 🙂  

  44. Hi Gina! Can I slice the Brussels up the night before thanksgiving and then prepare thanksgiving day? Thank you!

  45. made this! loved it…. had original way loved it but the next time I only had bacon so I used that equally as good and threw in crush red pepper!

  46. QUESTION: In the nutrition info, when no Saturated Fat is listed does that mean it just wasn’t calculated or is it 0 grams?

  47. I’m planning to make this for Thanksgiving. I’m also wondering if I made this in advance- how would you suggest reheating? Microwave or put it back into a pan?

    • Just undercook them by 5 minutes so they aren’t overcooked when you reheat. You can reheat in the skillet about 3 min until heated through or if the oven is on, you can put them in there until heated.

  48. If using bacon, should I drain the fat off it before adding the olive oil?

  49. Can this be made earlier in the day and heated up later – like to bring to a potluck style party?

  50. Maybe a dumb question but do you eat it hot? When you said pre make for the holidays, I wasn’t sure 

  51. A question–it sounds like these would ideally be prepared just before you eat them. My Thanksgiving side dish might need to sit as much as an hour before we eat. Do you think they would keep, or should I do a different recipe?

  52. This looks delicious! For sure making it on my table for thanks giving!

    Happywifeyhappylifey.com

  53. Made tonight… delicious!! Def use food processor to make your life easier

  54. Pingback: Sautéed Brussels Sprouts with Pancetta – Lauren Scott – Blog

  55. Pingback: Sautéed Brussels Sprouts with Pancetta – Voyager’s Cove

  56. Pingback: Sautéed Brussels Sprouts with Pancetta | get in the best possible shape

  57. Pingback: Sautéed Brussels Sprouts with Pancetta | Good Kitchen Blog

  58. Pingback: Sautéed Brussels Sprouts with Pancetta Recipe | Foodies Blog

  59. I just made these tonight…they are soooo good. I never liked them until I tried them roasted a few years ago. Now I have anew go to side dish. Thank you!

  60. Wow, this was good!!!!!!!!! It was easy!!!! If i can ever speed up my finely chopping with a large knife speed, this will be fast. Overall this was a perfect first-time recipe!

  61. Pingback: Pesto Roasted Brussels Sprouts – Easy Low Cal Recipes

  62. I make something like this all the time. I add in shallots or onions.  Want to take it one step further use it as the base for a frittata.  Turns leftovers into a meal with addition of some eggs and a bit of gruyere. Love all brussel sprout recipes. 

  63. You are RIGHT!! First time having brussels sprouts and this was amazing!!!

  64. Pingback: Pesto Roasted Brussels Sprouts - Aggie's Kitchen

  65. I am new to eating vegetables (44 years old – grew up VERY picky – but recently decided to get healthy). I love all of your recipes. As I came across this one I was so sure I was going to be the one person who said Sorry – I still don’t like Brussels Sprouts. However – You are correct – I liked them! They even got a thumbs up from my girls 🙂

  66. could you use cabbage?

  67. These were the best brussel sprouts I've ever had!! Delicious!! Ps. I used thinly sliced shallot instead of garlic. Really, really good!!

  68. I made this almost exactly as posted, but I used turkey bacon instead of pancetta and added about half a cup of chopped red onion. It was so delicious, even my husband, who has hated sprouts for all of his 47 years, now loves them 🙂

  69. This was so delicious…I used prosciutto instead of pancetta because that is what I had and it was a perfect substitute. I also served it with your fig balsamic glazed pork tenderloin and added a couple tablespoons of the glaze in with the sprouts to tie it all together and added a squeeze of lemon. AMAZING!

  70. What would be the weight of the brussel sprouts before you remove the leaves and stems? I would like to know how much to buy?

  71. I made this tonight. I didn't have pancetta so I minced up some bacon. It was really good.

  72. I never (and I mean NEVER) liked brussels sprouts. Add bacon, garlic, whatever – still thought they tasted awful. Decided to give this recipe a try (with the maple drumsticks) and oh my gosh – SO Amazing! Seriously, chopping these little suckers up makes all the difference. Never thought to do more than just halve them, but now it's like I'm discovering a whole new world! I tried the raw brussels sprouts salad as well – again, delicious! Hats off to Gina – I never thought I would say that I like brussels sprouts!

  73. I'm curious as well – can you reheat in the microwave or would reheating in a pan be better? Taking this to my sil's for Thanksgiving.

  74. can you use prosciutto? I have it on hand.

  75. Savoy (curly) cabbage is sweeter and tastier than regular cabbage. I've chopped that finely and cooked w/garlic and olive oil and it's delicious . . .sturdier but maybe more similar to the brussels in taste than regular cabbage.

  76. I've made this recipe several times and I can honestly say it's amazingly delicious!! Who knew brussel sprouts could taste so good . . . Gina did!!

  77. I used to hate brussel sprouts, but then sauted like this or braised, it takes out the bitterness and they are divine!!

  78. Do I reheat this in a pan or can I microwave it? Thanks

  79. Trader Joes sells shaved brussel sprouts eliminating the step of washing and chopping the sprouts. It comes in a 10 oz serving.

  80. I want to try this recipe!! I shop at Kroger or Walmart. Where in the store do I find pancetta? Thanks for your help.

  81. I've done this recipe before and have added hazelnuts to the skillet as well. It's REALLY good!

  82. Will def have to try this recipe! I love brussel sprouts, usually cut them in half, add diced pancetta, mist with olive oil, season with Salt & Pepper, then roast in oven at 400-450 till crispy! Your recipe is similar, will def try it. When i go upstate on weekends, I love getting the brussel sprouts at a local farm where you buy them still attached to the stalk! and entire stalk is only $1.50!!!

  83. And when all else fails, try fresh uncooked shredded brussell sprouts in a salad, add dried cranberries and roasted pumpkins seeds with a poppy seed dressing and you have one amazing super food salad!

  84. Brussels sprouts are one of our favorite side dishes. We eat them all the time. I recently made almost this same dish but added butternut squash! Delicious! http://bit.ly/1cCwy7y

  85. I love this recipe. I add shallots instead of garlic. For those that are not adventurous to try baby cabbages, hit it with an ounce or so of real maple syrup at the end to give it some sweetness. Can always garnish with fried crispy onions too.

  86. I wanted to comment after having made this recipe. I am really trying to find a way to eat Brussels sprouts and actually like them since they are so good for you. Well this is it-this is the recipe. I didn't shred them, but chopped them in the food processor. Other then that followed the recipe to the T and it's really great. The pancetta is crunchy and the sprouts are crisp tender. You can hardly tell they even are Brussels sprouts. A wonderful side dish and a new way to eat a different veggie!

  87. I see over and over someone asking what is pancetta…I never saw an answer…so I am asking the same thing…never ever heard of such an item…

    What is Pancetta?

  88. Made this tonight with pancetta that I cured myself! This was exactly the kind of recipe I was searching for and it was wonderful!

  89. will be trying this, local restuarant serves this and they add sliced leeks to theirs so yummy

  90. why is the shredded brussel sprouts with pancetta less points than the vegetarian one.

    • Because the vegetarian one uses one lb. of Brussels sprouts to serve 4 while this version uses 2 lbs to make 14 servings. So, you're spreading the oil and stuff into 14 servings instead of just 4. Thus, the points are higher.

    • thank you

  91. Man this was good! I'm not so certain about the serving size. I had almost (but not exactly) one pound of brussel sprouts (I was halving the recipe) and as I stared longingly into the pan I wondered how on earth that would have made seven servings. 🙂 I went ahead and adjusting mine for six since I didn't have quite one pound. Anyway, I LOVE LOVE LOVE brussel sprouts so I am always up for trying a new recipe using them. I've never used pancetta before.

    @Dawn – I got Applegate Farm brand b/c I was already at the organic market getting everything else. I didn't find mine to be overly salty, so perhaps it being organic helped?

  92. I found the pancetta to be salty. I don't see any other comments, which makes me think I bought the wrong thing. Are there different types or a less salty suggestion?

    Other than that, it was perfect!

  93. Did you know that trader joes now sells shredded brussel sprouts??? Made my day. Haha

  94. I am that person who says I do not like brussels sprouts but this looked good. I made it with bacon since I did not have pancetta, and added a few cooked shrimp at the end to have as a lunch. You have converted me! This was delicious!

  95. How did u calculate this as 1 point plus? By my calculations, it's 7!

  96. Made this tonight – love, love, loved it. Never thoughts of dicing up brussels sprouts. Thanks so mugh!

  97. I tried this for the 1st time tonite.. I had never cooked brussel sprouts before either. I think my mom had boiled them to death in a "boiled dinner" when I was young and I was convinced they were Satan in a vegetable. Oh…. how wrong I was. This recipe is SO good.. even my 12yr old loved them (his 1st try) and ate his portion before he touched anything else. The only change I made was instead of the salt/pepper, I used a little lemon pepper. My honey loved them too. TOTAL success at my house! Thank you!!!

  98. My aunt made this for a family dinner of 10 people. Four of the ten DID NOT like brussels sprouts…until now! They LOVED this recipe and can't wait for it to be made again!

  99. My mum tortured me with horribly prepared brussel sprouts when I was a kid so I was scared to try this. I'm so glad I did because it was sooo goood! Good enough that I think I could have eaten all of it.. but I was strong and didn't! Thank you soo much for all of your amazing recipes

  100. I rarely eat brussel sprouts but I decided to try this recipe because it's so different from just regular steamed or boiled sprouts. Let me tell you this dish was AMAZING!!! SO tasty and I'm sure this would convert any non-brussel sprout eater! It's now one of my favorites for plenty of vegetables and a great side dish!

  101. Made these last night for friends coming for dinner, and oh my god they were such a hit! We were serving salmon and sweet potato wedges, and I felt like we needed something a little more crunchy to go with them. I subbed turkey bacon for the pancetta, and it came out wonderfully.

    Quick question, though. How do you chop the brussels sprouts and have them look as nice as they do in your picture? When I was chopping, mine were looking stringy and miserable. I finally resorted to chopping into quarters and just peeling back the leaves, but that became so time-consuming.

    By the way, I have started cooking from your recipes almost daily, and I recommend your blog to any and every one of my friends who endeavors to cook healthfully (and even the ones who don't!). Your recipes are simply wonderful!

  102. I'm going to try this recipe for New Year's dinner, we will have company from England, hope it turns out delicious.

  103. So glad everyone liked them, yes bacon would be good too!

  104. I just made these as part of Christmas Eve dinner and everyone loved them, including my 62-year-old father…who has never tried a brussel sprout! Wonderful recipe, Gina…as always! : )

  105. Can we use bacon for this recipe?

  106. Made this for dinner tonight. It was a "hey Mikey she likes it" moment! I have had brussels sprouts before but didn't like them and was hesitant to try them, but man these were good! I think next time I will saute in some onion along with the garlic because I found them a bit bland but this is a do again side dish!

  107. Instead of pancetta, I used blue cheese, I also used a grater to shred them, it was awesome!

  108. These were amazing. Everyone loved them! We added a dash of beef broth to help them cook – the pot was a bit dry. And a squirt of fresh lemon right before serving – perfection!

  109. Great!!

  110. This made it's deput on my Thanksgiving table yesterday and I turned my husband into a brussel sprout eater! Thank you for the easy and healthy recipe!

  111. It will only take about 2-3 minuteS to reheat, it won't get soggy. You cam always undercook it a minute.

  112. I have the same question as randi up there,

    "if i make them the night before, what's the best way to reheat them without them getting soggy or overcooked/dried out?"

    For T-giving, I really like to stick to dishes I can make ahead of time.

    Hope you can answer this before tomorrow. If not, I'm gonna guess you are busy cooking!

  113. I just bought fresh brussel sprouts from a farm stand out on the North Fork of Long Island and was wondering what I was going to do with them!!!! Gina to the rescue!!!!!!! These are so tasty I cant wait to reheat the rest with my turkey leftovers!!!! I am making the brussel sprouts with shallots version for those in my world who don't eat pork(their loss), and will be intersted how those turn out as well- I'm sure they will be fantastic!!!

  114. sounds like a delicious alternative to roasting them. we're trying them for thanksgiving this year – if i make them the night before, what's the best way to reheat them without them getting soggy or overcooked/dried out? thanks!

  115. I love this recipe! I tried it the other night and added some orange zest to lighten it up – delicious! I had to refrain from gobbling up the entire thing! Thank you!

  116. I have made this two times in a week!!! It's delicious 🙂

  117. Made them just as above, but used turkey bacon bits instead of pancetta & added a dash of balsamic at the end. Yum! Oh & I used frozen – no problems except you have to let them thaw a little so you can slice through them. So yummy. Thanks!

  118. Absolutely amazing. My entire family loved them. At the end of the meal, my husband said, "delicious brussell sprouts, honey!" One of my boys said…"What brussell sprouts?"

    Oh, yeah.

    Nobody even knew. Super YUMMY!!

  119. I tested these out for dinner and now they are on the Thanksgiving menu. Delicious!

  120. These are simply wonderful… we loved them. This recipe is a keeper.

  121. I have disliked brussel sprouts for my entire life…until last night. Seriously delicious. I ate a full cup

  122. I never "liked" brussel sprouts until my mom used this recipe today – this recipe is delicious!

  123. I just made these last night. All I can say is..DELICIOUS! Nuff said…

  124. I'm so happy and not surprised you all liked them!!!

  125. My 8 &10 year old haven't cared for brussel sprouts until last night! We always rate our food on a scale of 5 so I know what are hits and what are flops (easier to shallow a low score than an impolite comment). This received a 4.8 & 5 from the girls! They asked for seconds. Thanks again Gina!

  126. You have another convert. I have never liked brussel sprouts, although I keep trying. Prepared this way, they are delicious. Thanks

    Farm boxes in California come from CSAs. (Community Supported Agriculture). They are offered by organic farmers on a subscription basis.I'll bet if you Google CSA in your area, you'll find some. Good luck.

  127. Wow! I have never tried brussel sprouts before but now I am love with them. Thank you for another awesome recipe. I have cooked from your recipes EVERY day for the last 7 months and am now down 65 pounds. I would have given up long ago without your delicious record. You have changed my life and I can't say thank you enough.
    -Alicia

  128. Holy Cow! Brussel Sprouts can actually taste good! I made these for my husband's birthday dinner tonight. How could he not love these. The surprise was that I loved them, too! I may serve these for a Thanksgiving side dish. Thanks!

  129. Delicious recipe! Never liked cooking brussel sprouts before because they were boring but this recipe will now be a regular. Have also used a couple of slices of bacon if I don't have pancetta. Love that they are crisp instead of soggy. Thanks!

  130. This recipe was delicious! My husband grew up in England eating brussel sprouts on a regular basis. My mom has always made a point of making them for him on holidays. Just last summer I was turned on to them (lots in our ploughshare) roasted. So yummy that way and it's great to have another option! BTW… crockpot applesauce recipe was also yummy!

  131. I never thought I'd like brussel sprouts but I really enjoyed this dish. My husband didn't care for it (surprisingly) but my 5 year old gobbled it up with me! I even plan to make this for Thanksgiving this year.

  132. Such a great combination of flavors!

  133. I had 3 lb sprouts and only 2 oz pancetta, so my ratios were off a but, but that didn't stop this from turning out amazing. Because I had SO MUCH, I added a tablespoon of butter and some chicken stock and put the lid on while they were cooking, and they got nice and brown and caramelized on the bottom. Very unique flavor. I think this is going to end up being a staple New Years' Day dish using just regular cabbage. Beats the traditional greasy fried cabbage!

  134. These were amazing!! Usually we roast ours, but this was a welcome change. I used the "slice" blade on my food processor and it was so much better than chopping them by hand. The only tip I have is to cook them a bit longer than 4-5 minutes. I like my veggies crunchy, but I probably should have cooked them for about 10 minutes for them to be the perfect combination of tender but not mushy. Also, pancetta is now my new favorite thing to cook with. 🙂

  135. After trying this recipe, my family is no longer brussels sprouts haters – thanks, Gina! I will definitely be making this regularly.
    Regarding all the questions about shredding – I started doing it with a knife but quickly decided to pulse them in the food processor instead – that was very quick and easy.

  136. That is absolutely BEAUTIFUL!!! I love how green it is!

  137. I've never cooked brussel sprouts in my life. But, I wanted a new veggie to serve and gave these a go. They were actually (surprisingly)good but didn't have as much flavor as I thought they would. However, ate the left overs the next night and it was even better.

  138. It's 1.5 tablespoons of oil, i just fixed that thanks for noticing.

    Never used frozen, but I think it would be fine.

    So glad you liked them!

  139. Made this with dinner tonight and loved it!! Thanks!

  140. this is also really good with plain old cabbage.

  141. YUM!! I'm usually not a big fan of brussel sprouts (probably because I over cook them) but roasted and sauted like this they're perfect.

    I tried a recipe similar to this a couple of weeks ago using turkey strips instead – it was delicious.

  142. Great recipe. Thank you.

  143. This sounds great! I have frozen whole brussel spouts. If I let them defrost, do you think they would make the dish too soggy? Thanks! Love your recipes.

    • Once I discovered what to do with fresh brussels sprouts I will never go back to frozen for any reason! I've had friends who wouldn't touch brussels sprouts who LOVED them when cooked fresh. Costco sells them when in season in larger bags and usually lower cost. BTW, smaller ones are usually more sweet. Enjoy!

  144. Challenge accepted. I am new to your site & I have LOVED each & every recipe thus far. I have high hopes for this one as well.

  145. I LOVE brussels sprouts but have never shredded them like this. Can't wait to try it!

  146. These look wonderful. I'm fairly new to your blog and I don't often comment, but this recipe brought me out of the woodwork. My husband loves Brussels sprouts and I know he'd really love your version. Thanks for sharing. Have a great day. Blessings…Mary

  147. This looks amazing as i LOVE brussel sprouts. Can you please clarify how much olive oil to use?
    Is it only 1/2 tbsp OR is it 1 & 1/2 tbps (1.5 tbsps)?
    Thank you

  148. Yummy. It looks a lot like a recipe I wanted to make for Thanksgiving this year from Cooking Light magazine, do you recommend it?

  149. I love brussels sprouts!! This sounds lovely.

  150. Sounds yummy! It's sounds simpe enough, but I may sound stupid, but what is pancetta? I have heard of it, but I'm not sure, I'm thinking its like ham or bacon?

  151. The Mrs, good!!

  152. I loooove brussel sprouts…can't even imagine how tasty they are with some pancetta!

  153. I always make shredded brussels it's the only way to eat them in my opinion. I break out the food processor with the slicing attachment. Easy and fast.

  154. YES! This is a favorite of mine that I found over the summer, but the original recipe I have is 7 PP. I cannot wait to try the lightened-up version!

    Thanks for all of the great recipes. So many have gone into my regular rotation, and I love all the soups!

  155. I accept your challenge. This is a veggie than has been firmly out of my tunnel vision in the produce dept and I need to mix it up!

  156. I have a 1/2 tbsp measuring spoon, if u don't just fill your tablespoon halfway.

  157. 1.2 tablespoons of evoo? Is that 1 tbps and a tsp?
    And how do you "shred" them like your pretty pretty picture?

  158. You have to let me know what you think after you make them!

    I usually shred them with a knife, a mandolin would work but it's pretty simple just using a big ole knife.

    I suppose you can make cabbage this way too, great idea!

    Where does everyone get these farm baskets they always comment about. I want in!!!

    • Usually small local farmers in your area have buy ins for baskets you can pick up.check online. They are awesome. We did one at work this year and got some really amazing stuff. Lemon cucumbers. Never saw them before delicious!!! They are also usually organic farms.

    • Check out the Bountiful Baskets website – www.bountifulbaskets.org They have this co-op in many different states across the country. I've had to cut down to going every 2 weeks because there is too much food for just 2 people. Good luck!!

  159. I LOVE LOVE LOVE your brussel sprouts!! I NEVER used to like them, at all, but chopped up like this with the garlic and oil, they were sooo freakin good!! I think I'm going to make them for my other non-brussell sprout loving friends and not tell them they are brussell sprouts! They look completely different chopped up anyway!

  160. I love your vegetarian version. I served it a few times at our dinner parties and everyone loved it. It is a such tasty and healthy dish. Thanks!

  161. Thanks for sharing! I've been wanting to make brussels sprouts again…this may make me do it. 🙂

  162. Just last weekend I had noticed Brussels Sprouts in the super mart near my house and have been planning to try them, Thanks for a great idea. Need to try it

  163. Do you think thinly slicing the brussel sprouts on a mandolin would be as good as chopping? I love brussel sprouts and this recipe looks amazing! Thanks!

  164. I don't cook brussels sprouts cause I never know what to do with them but this recipe looks delicious!

  165. I always say I don't like brussel sprouts, but this makes me want to give them another try!

  166. I needed a recipe for brussel sprouts today! Got some in our weekly farm basket yesterday and wasn't sure what to do with them…thanks for this!!

  167. When you mention to shred the brussels sprouts, do you mean to simply chop them up? They look amazing!

  168. I have never made brussel sprouts. This recipe looks great. Just wondering, brussel sprouts look like little baby cabbages…could you just use cabbage? Is there a big difference in the way they taste?