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Shaved Brussel sprouts with pancetta may make everyone a fan of Brussel sprouts

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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 ;)

5 from 1 vote

Brussel Sprouts with Pancetta

If you don’t like brussels sprouts, this may change your mind!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4


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

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


  1. 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!

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

  3. I’ve never really been into brussels sprouts…I think it was that my family never really ate them when I was growing up. But I could definitely get into them with pancetta, and love that they are shredded!

  4. My mom used to steam or boil brussels sprouts when I was a kid, and I HATED it. But shredded or roasted, they’re one of my favorite veggies!

    1. I shred them using the slicing disk in my food processed. Used to do it be hand, but this is SO much faster!

  5. Same here – I’m not a fan of brussel sprouts and we never had that in the family before. I recently tried cooking it with bacon and lemon, put them in the oven and add white wine to reduce the slightly bitter taste. But yours looks so great and I’ll take this for Christmas, for sure.