Shaved Brussels Sprouts (with Video)

Name: Shaved Brussels Sprouts with Pancetta and Balsamic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 lbs Brussels sprouts (dark leaves removed and rough stems trimmed ); 6 oz pancetta (cubed); 2 tbsp Madiera wine (or white wine); 1¼ tsp Kosher salt; ½ tsp black pepper (freshly ground); ⅓ cup pine nuts (lightly toasted); 2 tbsp balsamic glaze

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Shaving Brussels Sprouts with Pancetta and Balsamic is a unique and beautiful way to serve this versatile vegetable. We let our food processor do all the work, but you can get the same results with a knife and a steady hand. It’s a wonderful side dish for your holiday table serve alongside The Perfect Roast Turkey!

A white serving bowl filled with shaved Brussels sprouts with balsamic, pine nuts, and pancetta with a large spoon inserted into the side of the salt.

👉 The Ingredients

The simple ingredients of shaved Brussels sprouts, crispy pancetta, and tangy balsamic vinegar come together to create an elevated side dish bursting with flavor and texture. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a white background for shaved Brussels sprouts with balsamic and pancetta including fresh Brussels sprouts, cubed pancetta, a carafe of white wine, balsamic vinegar, pine nuts, salt, and pepper.

🥓 Substituition and Variations

Vegetables – Look for bright green Brussels sprouts in the produce section or at your farmer’s market. Fresh is best, but frozen can work, too. It will be easier to slice them with a knife, rather than shredding in your food processor. Broccoli or cauliflower can be substituted. Again, slice, don’t shred them.
Pancetta – Cubed pancetta can be usually be found near the deli section of most well-stocked supermarkets. If you can’t find it, ask the person at the deli. Bacon is a great option. Or, to make the dish completely vegetarian, omit it.
Balsamic and wine – Aged balsamic gives a wonderful tang to the dish, but you can easily substitute red wine vinegar or apple cider vinegar. If you don’t prefer to cook with wine, substitute chicken broth or homemade vegetable stock.

See the recipe card (with video) below for a full list of ingredients and measurements.

👩🏼‍🍳 How To Make Shaved Brussels Sprouts with Pancetta and Balsamic

Shredded Brussels sprouts inside a food processor.

Step 1: Trim the ends of the Brussels sprouts, then shred them in your food processor

Cubed pancetta being cooked until crispy in a skillet with a large wooden spatula stirring it.

Step 2: Cook the pancetta until crispy in a large skillet.

A person pouring Madeira wine from a small glass jar into a silver skillet on a stove top.

Step 3: Remove the pancetta and deglaze the pan with white (or Madiera) wine.

Shave Brussels sprouts being sautéed in white wine in a large silver skillet and being stirred by a wooden spatula.

Step 4: Add the shaved Brussels sprouts and sauté for 5 minutes.

A person pour balsamic vinegar from a tablespoon into a skillet filled with sautéed shaved Brussels, crispy pancetta, and pine nuts.

Step 5: Stir in the salt, pepper, pancetta, toasted pine nuts, and balsamic

Step 6: Serve at once!

Expert Tips

When selecting Brussels sprouts at the market, look for medium-sized bright green sprouts. When slicing them, remove any dark color exterior leaves and use a knife to cut the rough ends off of each sprout. If you don’t have a food processor, then use the same knife to thinly slice the sprouts. You’ll get the same end result, it will just take a little longer. The sprouts can be sliced up to 12 hours in advance of cooking them.

🙋🏽‍♂️ Frequently Asked Question

How far in advance can shaved Brussels sprouts with pancetta and balsamic be made?

This dish is best served fresh, but you can prepare the shaved Brussels sprouts and toast the pine nuts a day ahead; store them separately in the refrigerator and combine with crispy pancetta and balsamic vinegar just before serving to maintain texture and flavor.

How can I shave Brussels sprouts if I don’t have a food processor.

You can use a mandolin, but be very careful! A sharp knife will work, too.

Is Shaved Brussels Sprouts with Pancetta and Balsamaic gluten-free.

Yes, it is.

Expert Tip

But be careful when toasting the pine nuts, or pignoli’s; they don’t take long at all to get nice and toasty. Place them on a baking sheet and roast at 350°F for only about 2 minutes, or until just starting to turn a darker brown. Keep an eye on them! They burn quickly!

A large serving spoon being lifted holding a serving of shaved Brussles sprouts with balsamic and pancetta over a bowl of the same.

🥘 Other Classic Side Recipes

Ready to make the best side dish in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Shaved Brussels Sprouts with Pancetta and Balsamic

Shaved Brussels Sprouts is such a unique and special way to prepare this delicious vegetable. The cooking of the pancetta, toasting of the pine nuts, and reducing the balsamic can all be done hours in advance of serving.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 182kcal

Author: Kris Longwell

Video

Equipment

▢
Large skillet

Ingredients

▢ 2 lbs Brussels sprouts dark leaves removed and rough stems trimmed
▢ 6 oz pancetta cubed
▢ 2 tablespoon Madiera wine or white wine
▢ 1¼ teaspoon Kosher salt
▢ ½ teaspoon black pepper freshly ground
▢ ⅓ cup pine nuts lightly toasted
▢ 2 tablespoon balsamic glaze

Instructions

Use the slicing attachment on a food processor to shred the sprouts. Or, use a sharp knife to thinly slice the sprouts. Set aside.
2 lbs Brussels sprouts
Cook the pancetta in a large skillet until cooked and crispy. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels.
6 oz pancetta
In the same skillet, add the wine and de-glaze the pan (scraping up cooked on pancetta bits) over medium-high heat. Cook, stirring frequently, until most of the liquid has evaporated, about 2 minutes.
2 tablespoon Madiera wine
Add the Brussels sprouts and cook until softened and somewhat reduced, about 5 minutes.
Stir in 1 teaspoon of salt, as well as the pepper, pancetta, toasted pine nuts, and balsamic glaze. Remove from heat and taste. Add more salt if desired. Transfer to warmed serving dish and serve at once!
1¼ teaspoon Kosher salt, ½ teaspoon black pepper, ⅓ cup pine nuts, 2 tablespoon balsamic glaze

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Be sure to look for Brussels sprouts that are nice and bright green. If there are few dark leaves here and there, that’s okay. If most of the outer layers are dark, try and find some elsewhere. The size of the sprouts isn’t as important, you’ll just need 2 lbs. Remember, as the sprouts cook, they will cook down and reduce in size.

For a completely vegetarian version, omit the pancetta and the wine. Start off by heating 2 tablespoon of olive oil to the pan and then add the shaved sprouts, following the recipe as written from that point on.

When toasting the pine nuts, keep an eye on them…they will burn quickly!

We love cooking with Madiera wine, but a nice quality white wine or sherry will work just fine, too. If you’d prefer not to use wine, then de-glaze the pan with apple cider vinegar.

Be sure to taste and add salt accordingly before serving. These sprouts can handle a lot of salt, but remember that the pancetta is pretty salty to begin with.

The pancetta can be cooked in advance and the pine nuts can be toasted in advance.

To make your own balsamic glaze, simply heat a medium saucepan over medium-high heat. Add 2 tablespoon of brown sugar (dark or light) and ⅔ cup of balsamic vinegar. Bring to a bowl, and then simmer for about 15 minutes until syrupy and somewhat thick. This can be done a couple of days in advance, too.

This dish is best served right off the stove. And though leftovers are tasty, it loses the freshness after about a day in the fridge. It also doesn’t freeze very well. Don’t worry, though, it almost always gets devoured in its entirety when served to guests.

Nutrition

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