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    Home » Salads, Sides & Dips

    Shredded Brussels Sprouts with Pine Nuts and Pancetta

    Published: Nov 14, 2022 · Modified: Mar 25, 2023 by Zimmy · This post may contain affiliate links · Leave a Comment

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    A copper pan with Shredded Brussels Sprouts with Pine Nuts, Pancetta and pomegranate arils.
    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. 

    A top down image of brussels sprouts with pine nuts and pomegranates in a pan with two handles. Beside the pan is a tea towel and fall ornaments.

    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.

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    A copper pan with Shredded Brussels Sprouts with Pine Nuts, Pancetta and pomegranate arils.

    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
      

    • 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
    Tried this recipe?Let us know how it was!

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

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    • Mini Stuffed Pumpkins with Wild Rice
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    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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