Shaved brussels sprouts is a great way to serve sprouts. Don’t like them? Try them shaved with shallots and pancetta. You’ll fall in love with brussels sprouts.
I know that people fall into two categories when it comes to brussels sprouts, love ’em and hate ’em. There really is no in between here. I used to be in the hate ’em camp. My mom would cook brussels sprouts in water to the point where they were soggy little balls of stinky cabbage. Slimy and everything. Love you mom, but the brussels sprouts were bad. I have since learned a couple of different ways to cook brussels sprouts so that they taste delicious and I can’t get enough of the.
These shaved brussels sprouts are my favorite way to prepare the little leafy green orbs. This recipe, in particular, is one of my all time favorites. But shaving brussels sprouts gives them a different texture and allows the sugars that are in them to caramelize when you cook them in a pan. You get some soft and some crunchy textures with the sprouts and that helps to make them taste even better.
This recipe for shaved brussels sprouts with pancetta is a great side dish for Thanksgiving. It tastes good and it’s ridiculously easy to make. So when your fussing around with all of the complicated stuff, this recipe isn’t going to set you back a ton of time. It’s 3 ingredients and comes together super fast.
When it comes to making the shaved brussels sprouts you have a few options to getting this task done. You can slice the hard bottoms off with a knife, cut the sprout in half then thinly slice it. You can run the sprouts on a mandoline to get the shaving done or you can slice the hard bottoms off and toss them into your food processor with the slicing blade attachment. That’s the route I take. It’s super quick and clean up is a breeze.
The only fat that’s in this recipe comes from the pancetta. So I won’t say this is low in fat, but it’s not dripping in oil. There’s just enough fat in the pancetta to sweat out the shallots and give the brussels sprouts a nice coating of flavorful fat. This dish will pair perfectly with almost anything you find on your Thanksgiving table.
Don’t be afraid of the brussels sprouts. Pick up a bag at your local grocery store and give this recipe a try. You’re going to become a convert for sure.
- 3 ounces Pancetta, sliced into small pieces
- 2 shallots, sliced thinly
- 1 pound brussels sprouts, hard bottoms cut off and shaved
- Heat a large pan over medium heat and add the Pancetta.
- As the Pancetta cooks, stir it around.
- Once enough fat has rendered off the Pancetta and the pan is coated, add the sliced shallots.
- Keep stirring so that the Pancetta cooks and the shallots soften.
- Once the pancetta has mostly browned and the shallots are soft (about 3-5 minutes) add in the brussels sprouts.
- Keep stirring the contents of the pan to make sure that the sprouts get coated in the fat and they cook a bit. Keep cooking the sprouts for about 5 minutes.
- Remove from heat.
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