Shredded Brussels Sprouts with Pine Nuts and Pancetta

Shredded Brussels Sprouts with Pine Nuts and Pancetta,

I have been making this festive and crowd-pleasing side for years. The combination of tender shredded sprouts, crispy pancetta, toasted pine nuts, with a pop of sweetness from the pomegranate arils will have your guests finishing all their veggies!

This dish is not only delicious, but it is also super easy to make. It can be prepped the day before, then cooked as your guests enjoy an appetizer. 

Made in my Hestan Culinary CopperBond 3.5 Quart Sauteuse on the Hestan Dual Fuel Range. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Watch how this Brussels Sprouts with Pine Nuts and Pancetta recipe was made here.

Substitutions and Tips:

• Substitute pancetta with prosciutto or crispy bacon.
• Substitute pomegranate arils with dried cranberries
• To toast the pine nuts, simply heat a dry skillet on medium-low heat. Add the pine nuts and cook, stirring occasionally, until they are golden-brown and beginning to smell nutty. Watch the heat and keep an eye on the pine nuts because they can burn quickly. Total toasting time is about 3 to 5 minutes. Once they are toasted to your liking, transfer the pine nuts immediately to a plate so they do not continue cooking.

Shredded Brussels Sprouts with Pine Nuts and Pancetta

I have been making this festive and crowd-pleasing side for years. The combination of tender shredded sprouts, crispy pancetta, toasted pine nuts, with a pop of sweetness from the pomegranate arils will have your guests finishing all their veggies!

This dish is not only delicious, but it is also super easy to make. It can be prepped the day before cooked as your guests enjoy an appetizer. Or made in the morning and simply reheated before serving.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Side Dish

Cuisine North American

Servings 8 -10 People

Ingredients

  

1x2x3x

• 28-30 ounces Brussels sprouts washed and trimmed, (about 12 cups shredded)
• ⅓ cup olive oil plus 2 tablespoons
• ¾ cup pine nuts toasted
• 4 ounces hot pancetta paper thin sliced rounds or small dice
• 2 tablespoons apple cider vinegar
• Salt and fresh ground pepper to taste
• 3 tablespoons pomegranate arils

Instructions

 

• Trim of the base of the Brussels sprouts, remove the outer leaves, wash, and dry thoroughly. Shred the brussels sprouts in a food processor or cut in half then finely slice
• Heat a 3.5-quart sauteuse (or large skillet) on medium-high heat. Add pancetta and cook, turning frequently, until crisp. Remove to a paper towel lined plate and set aside.
• Add the apple cider vinegar to deglaze the pan, scraping off all the pancetta bits. Then add the oil and allow to warm through. Next, add the sprouts, toss to coat in oil, then sauté for 4-5 minutes.
• Cover and cook for 4-5 minutes more, until sprouts are just tender (not mushy or soggy).
• Remove from the heat. Add ½ the pine nuts and the pancetta. (If using pancetta rounds, I like to add the pancetta rounds whole and let them break up when stirring. It leaves a nice balance of larger and smaller pieces). Season with salt and pepper, to taste.
• Sprinkle with pomegranate arils and the other half of pine nuts. Serve and enjoy.

Video

Notes

Substitutions and Tips:

• Substitute pancetta with prosciutto or crispy bacon.
• Substitute pomegranate arils with dried cranberries
• To the toast pine nuts, simply heat a dry skillet on medium-low heat. Add the pine nuts and cook, stirring occasionally, until they are golden-brown and beginning to smell nutty. Watch the heat and keep an eye on the pine nuts because they can burn quickly. Total toasting time is about 3 to 5 minutes. Once they are toasted to your liking, transfer the pine nuts immediately to a plate so they do not continue cooking.

Keyword brussels and pancetta, brussels sprouts side dishes, cooking brussels sprouts in pan, make ahead thanksgiving sides, non traditional thanksgiving sides, recipe brussel sprouts pancetta, sides to go with turkey, vegetables for thanksgiving dinner

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Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

• Antipasto Skewers
• Charcutterie with Warm Olives with Rosemary & Clementine Peel
• Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
• Ginger-Jalapeño-Cranberry Sauce
• Homemade Gravy
• Shredded Brussels Sprouts with Pine Nuts and Pancetta
• Savoury Bread Pudding with Apples & Kale
• Mini Stuffed Pumpkins with Wild Rice
• Roasted Garlic-Sour Cream & Chive Mashed Potatoes
• Ambrosia Apple Pie
• Wood-Fired Sweet Potato Casserole
• Crockpot™ Slow Cooker Cider Poached Pears