I have always been fairly indifferent about brussels sprouts. They are not bad but they are not great. If I had a choice between brussels sprouts and some other vegetable I would most likely go for the other vegetable. I do however, always keep an eye out for interesting sounding brussels sprouts dishes to try. I recently came across a recipe for brussels sprouts with kaiserfleisch and red onion that sounded interesting. I had never though of shredding the brussels sprouts before and the pancetta and parmigiano reggiano sounded really good. Normally I would boil brussels sprouts but I keep hearing that when you boil vegetables that most of the nutrients are lost in the water that you throw away. So another plus of this recipe was that the brussels sprouts are sauteed and not boiled. This ended up being a pretty tasty brussels sprouts dish. I now have at least one brussels sprouts dish in my list that will not be so easy to pass up on.
Brussels Sprouts with Pancetta and Parmigiano Reggiano
ingredients
- 1 teaspoon oil
- 2 ounces pancetta (cut into small pieces, or bacon)
- 2 shallots (chopped, or an onion)
- 1 clove garlic (chopped)
- 1 pound brussels sprouts (cleaned and shredded)
- salt and pepper to taste
- parmigiano reggiano to taste (grated)
directions
- Heat the oil in a pan.
- Add the pancetta and saute until just crispy, about 5-7 minutes.
- Add the shallots and saute until tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the shredded brussels sprouts and saute until tender but not until they loose their colour, about 2-3 minutes.
- Mix in the salt and pepper and garnish with the parmigiano reggiano.
Ferdzy says
October 13, 2007 at 3:11 amKevin, I’ve been hearing about this recipe for Brussels sprouts for a couple of years now and it sounds just FABULOUS! I’ve always liked sprouts, but this really looks good. I haven’t seen local sprouts here yet but I would think any moment now…
Wandering Chopsticks says
October 13, 2007 at 3:11 amI like brussels sprouts sauteed with bacon and balsamic vinegar. 🙂 I don’t shred them, but remove the leaves as much as possible, and then thinly slice the inner leaves. For some reason I think this just makes them more tasty. Have you seen a whole stalk of them? I have a picture on my farmers’ market in Alhambra post. It’s awesome!
Pam says
October 13, 2007 at 1:04 pmKevin, that looks really good. There are also some roasted brussels sprouts recipes that are pretty good.
Valli says
October 13, 2007 at 1:39 pmI too have your philosophy on brussel sprouts…I can take them or leave them. But this recipe sounds extra special!!!
Anonymous says
October 13, 2007 at 2:06 pmThat looks AMAZING! After living a childhood (and most of my adult life) void of Brussel Sprouts, I’m trying to make up for it by serving them every Thanksgiving and Christmas. I’ve convinced some of my family members that they are NOT the spawn of Satan! I usually just blanch and then saute mine w/ some pancetta and olive oil, your version looks WAY more fun. *tucking this away for my thanksgiving recipe file*
Deborah says
October 13, 2007 at 6:44 pmI am a big Brussels Sprouts fan, but I’ve never had them like this. This looks amazing!
Sylvia says
October 13, 2007 at 8:29 pmThis recipe sound so tasty,I love all ingredients. My first visit at your blog and I really enjoyed
Peter M says
October 13, 2007 at 9:14 pmI know I’m in the minority but I love brussel sprouts…very nice dish Kevin!
emilyrose says
February 2, 2012 at 8:26 amI tried it. This is really yummy, will remake, and I'm glad I found it. Thanks for posting!
f5troynh says
April 21, 2012 at 5:30 pmsounds tasty, but how do you shred brussel sprouts? what does that mean?
Kevin says
April 25, 2012 at 7:14 amf5troynh: I use a box grater very carefully. 🙂