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Brussel Sprouts with Pancetta

5 from 1 vote
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Shaved Brussel sprouts with pancetta may make everyone a fan of Brussel sprouts

Brussel sprouts don’t look as gross when they’re shaved and tossed with a bunch of bacon. Am I right?

Jason LOVES brussel sprouts. I’ve never had one til I met him. I just thought they kinda looked gross. Like little wrinkly heads. It’s not like I never had it because I didn’t want to try it, I just never went out of my way to buy them and it’s not something I ordered at restaurants. My parents never cooked with them either. I love cabbage though so I knew I’d like cooking and eating shaved brussel sprouts.

Jason and I actually came up with this recipe together. He really had a huge craving for brussel sprouts and I needed one more recipe to complete my 10 days of Thanksgiving sides and desserts so I figured we’d collaborate on one of his favorite ingredients.

After making this, I’m a lover of brussel sprouts. Plus, the pancetta part wasn’t bad, either ;)

Brussel Sprouts with Pancetta

If you don't like brussels sprouts, this may change your mind!
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Julie Chiou
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  • 1 pound (454 g) shaved brussel sprouts
  • 4 ounce (113 g) diced pancetta
  • 1 large shallot, chopped
  • 2-3 tablespoon apple cider vinegar
  • Salt and pepper, to taste


  • In a large skillet, heat up a tbsp. of vegetable oil and add the diced pancetta in. Cook until they're starting to brown on the outside, about 5 minutes.
  • At this time, throw in the shallots and cook until tender, about 2 minutes. Add the shaved brussel sprouts to the pan and stir around. Add the apple cider vinegar on top, as well as the salt and pepper.
  • Continue to cook down the brussel sprouts until they're soft and tender, about 10 minutes.
  • Serve warm.


Serving: 1 serving | Calories: 173 kcal | Carbohydrates: 12 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 19 mg | Sodium: 217 mg | Potassium: 524 mg | Fiber: 5 g | Sugar: 3 g

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Recipe Rating


Thursday 7th of November 2013

Hi Julie!

Love some brussel sprouts! I am considering making these for our family thanksgiving, but will be traveling with them. What do you think about reheating? Bad idea or do you think it will be fine?

Thanks for your opinion and all the fabulous recipes! I am in LOVE with your stuffing recipe. We have it year-round!


Thursday 7th of November 2013

Reheating will totally be fine! We've reheated this numerous times as we had leftovers and it still tastes great! :) I'm so glad you love the stuffing recipe too! Have a wonderful Thanksgiving!


Thursday 27th of December 2012

This side dish was a big hit for Christmas dinner! Will be making this again, it was so tasty! Love the pancetta in the dish!

{Brussel Sprout} Obsessed | Raising The Bar: One Meal At A Time

Sunday 2nd of December 2012

[...] Brussel Sprouts with Pancetta [...]

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Wednesday 28th of November 2012

This looks amazing! Definitely making this!

Loretta | A Finn In The Kitchen

Monday 26th of November 2012

I'm totally obsessed with Brussels sprouts. The way you've done them here looks fantastic!