Shaved Brussels Sprouts with Pancetta and Balsamic

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.

Shaved Brussels Sprouts with Pancetta and Balsamic

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 182kcal

Author: Kris Longwell

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.

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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

Video

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