Crispy Shredded Brussels Sprouts with Pancetta is the perfect side dish for a fall weeknight dinner, Thanksgiving, Christmas or Holiday dinner. Italian pancetta and shallots are cooked in a large skillet with the shredded sprouts until golden brown and crispy. My new favorite, easy side dish that transforms these humble greens.

A closeup of crispy and browned shredded Brussels sprouts

If you or someone you know—let’s face it, we all have that person—has a less-than-favorable opinion of Brussels sprouts, this delicious recipe is bound to be a game-changer. After all, it features the irresistible addition of Italian bacon. 

This could very well be the finest Brussels sprout recipe I’ve ever whipped up. Shredded/shaved sprouts, pancetta, shallots, salt, freshly ground pepper and olive oil or vegetable oil are tossed together in a large bowl and pan cooked until crispy.

If you’re in the mood for a subtly sweet twist, my second favorite—and another excellent choice—is my Roasted Brussels Sprouts with Balsamic Glaze (picture below).

Cranberry glaze being drizzled over roasted Brussels sprouts

Choosing fresh Brussels Sprouts

Farmers markets are the best place to purchase. If you are buying from the grocery store, these are the key things to look for:

  • Color: Their color should be vibrant green without any signs of yellowing leaves.
  • Size: Look for small to medium-size whole sprouts. They should feel firm to the touch with the leaves tightly packed around the whole sprout.
  • Freshness: Signs of aging include brown spots, brown edges of the leaves and holes.
  • Odor: They should have a slight cabbage smell, with no other odors.

Substituting bacon for pancetta

If you can’t find pancetta (salt-cured pork belly meat that is unsmoked), you can substitute bacon. If the bacon you choose is smoked, the dish will take on a  smoky flavor.

A large spoonful of crispy shredded Brussels sprouts with pancetta

Shredding Brussels Sprouts

This can be done 1 of 2 ways. You can use the shredding attachment blade (slicing blade) of your food processor, or you can practice your knife skills and cut the Brussels sprout in half, then slice thinly (also known as shaved Brussels sprouts). Either way, the combination of crispy Brussels sprouts, crispy pancetta (or crispy bacon) is a winning combination.

As a side note: They are Brussels Sprouts, not brussel sprouts.

You can prepare this dish in a pan on the stove or roast it in the oven. I prefer the stove method as it results in a faster cooking time, plus, it’s easier to work in batches.

Stove top cooking method

I like to use a large frying pan (measuring 5 quarts/5 liters/12 inches/30.5 cm) over high to medium-high heat. Add as many of the veggies to the pan so they are in an even layer (if not, they will steam and not brown and crisp). Once this batch is done, transfer them to a warm hot oven to keep them warm while finishing the other batches.

Oven cooking method

A large sheet pan (baking tray) is recommended so you can spread them in an even layer. You can also use two baking sheets. Tip: If you use a darker pan, they will roast faster than a light pan.

Shredded Brussels sprouts serving size

This recipe calls for 2 pounds/453 grams of Brussels sprouts. That may seem like a lot, but when they are shredded, they cook down significantly. This recipe serves 4 people.

An oval dish viewed from overhead filled with crispy shredded Brussels sprouts

Optional additions

Pomegranate seeds for a pop of color and tart/sweetness (as you can see in my pics), pine nuts for crunch, Parmesan cheese, or lemon juice or lemon zest.

Storing cooked Brussels sprouts

Cool the cooked sprouts to room temperature and transfer to an airtight container for 3 to 5 days.

Yield: 4

Crispy Shredded Brussels Sprouts with Pancetta

Vibrant green Brussels sprouts in a serving dish garnished with red pomegranate seeds

 Shredded Brussels get a little Italian flair by browning and crisping them with pancetta.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 2 pounds (453 grams) Brussels Sprouts, shredded
  • 8 ounces/1 ½ cups (180 grams) pancetta, chopped
  • 2 cups (196 grams) 4 to 5 shallots, peeled, cut in half and sliced
  • ¼ cup (60 ml) olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


Stove top method:

  1. Preheat oven to 200°F/400°C or warm setting and place a large baking sheet/tray in to warm.
  2. To a large bowl, add the Brussels, pancetta and shallots. Drizzle with the oil, sprinkle salt and pepper. Use tongs or hands to toss well so the mix is combined and evenly coated with oil.
  3. You will work in 2 batches. If you have a smaller pan, it will be more. Heat a large frying pan (12-inch/30 cm) skillet over medium-high heat. Add half of the Brussels mix and spread to an even layer. Allow to brown and crisp then toss until evenly brown and crispy. Transfer to the pan in the oven and continue with the rest. Serve immediately.

Oven method:

  • Preheat oven to 400°F/200°C.
    1. To a large bowl, add the Brussels, pancetta and shallots. Drizzle with the oil, sprinkle salt and pepper. Use tongs or hands to toss well so the mix is combined and evenly coated with oil.
    2. Roast for 18 minutes until brown and crispy, tossing halfway through. Serve immediately.

    Nutrition Information



    Serving Size

    4 ounces

    Amount Per Serving Calories 344Total Fat 34gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 22gCholesterol 34mgSodium 230mgCarbohydrates 30gFiber 8gSugar 7gProtein 13g

    This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.