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You are here: Home / Comfort food / Crispy Brussels Sprouts with Pancetta

Crispy Brussels Sprouts with Pancetta

November 21, 2016

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Crispy Brussels sprouts with pancetta is easy and delicious side dish. Shredded Brussels get a little Italian flair by roasting them with pancetta until perfectly crisp.

Crispy Brussels sprouts with pancetta is easy and delicious side dish. Shredded Brussels get a little Italian flair by roasting them with pancetta until perfectly crisp.

Thanksgiving is almost here and if you’re looking for something easy to do with your Brussels other than just boiling, this is the recipe for you.

For me, roasting Brussels sprouts is the only way to prepare them. If you’ve ever roasted brussels, you’ll know that there are always the few leaves that fall off and get crispy and good. In my kitchen, these never make it to the table (if you know what I mean?). This is what inspired this recipe.

Crispy Brussels sprouts with pancetta is easy and delicious side dish. Shredded Brussels get a little Italian flair by roasting them with pancetta until perfectly crisp.

When I was asked by my friends at Foodiechats to come up with a recipe using the new Veggie Bullet, I jumped at the chance. It is a shredder, spiralizer and slicer that will make it look like the fine knife workings of a chef. Veggie Bullet is a 3-in-1 food prep with settings for spiralizing, shredding and slicing. This one-of-a-kind machine preps huge quantities of vegetables, fruits, cooked meats, and more in mere seconds—allowing you to prepare and serve a wide variety of healthy foods in fun, exciting ways. Make zucchini noodles for tonight’s dinner, then shred a whole head of cabbage for coleslaw, sautés, pickles, and soup later on in the week. Not sure what to do with those veggies hanging around in the fridge? Make a chopped salad, make carb friendly cauliflower rice. 

Crispy brussels sprouts with pancetta

The Veggie Bullet shredded 2 pounds of  Brussels Sprouts in a matter of minutes. Normally when I roast vegetables and Brussels, I coat them in a light olive or vegetable oil. When testing this recipe, using the oil weighed down the delicate leaves and they didn’t get very crispy so I used a light coating of oil spray.

With the upcoming Christmas holiday, don’t forget to add the Veggie Bullet to your Christmas list. It makes a great gift for the cook in your life.

Veggie Bullet is available at www.NutriLiving.com, Walmart, Bed Bath & Beyond, Kohl’s and Target for only $149.99!

Continue to Content
Yield: 8 servings

Crispy Brussels Sprouts with Pancetta

Crispy Brussels Sprouts with Pancetta

 Shredded Brussels get a little Italian flair by roasting them with pancetta until perfectly crisp. 

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 2 pounds Brussels Sprouts, shredded
  • 5 ounces pancetta, chopped
  • Olive oil spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 425°F.
  2. Add the Brussels sprouts and pancetta to a large baking sheet and mix well.
  3. Spray evenly with oil and sprinkle salt and pepper, mix well and spread into an even layer.
  4. Roast for 18 minutes until brown and crispy. Serve warm.

Nutrition Information:

Yield:

8

Serving Size:

4 ounces

Amount Per Serving: Calories: 245 Saturated Fat: 4g Cholesterol: 23mg Sodium: 582mg Carbohydrates: 20g Fiber: 8g Sugar: 4g Protein: 12g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
© Janette
Cuisine: American / Category: Side dishes

Brussels Sprout & Bacon Gratin

 

7 CommentsFiled Under: Comfort food, One pot dishes, Side dishes, Thanksgiving, Vegetables

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Comments

  1. Kathleen says

    November 23, 2016 at 10:33 am

    I’m with you, roasting brussels sprouts is the only way to go! And that’s a pretty niffty little gadget too! I think brussels sprouts are a must on any holiday table and adding some pancetta makes it all the better 🙂 Hope you have a very happy Thanksgiving my dear.

    Reply
    • Janette says

      November 23, 2016 at 11:19 am

      Thank you so much Kathleen. Happy Thanksgiving to you.

      Reply
  2. Stephanie says

    November 22, 2016 at 10:32 am

    I love brussels sprouts and I agree the best way to eat them is Roasting. Great recipe:)

    Reply
  3. Marsha says

    November 22, 2016 at 9:58 am

    You’ve made Brussels sprouts look SO delicious!

    Reply
  4. Willow | Will Cook For Friends says

    November 22, 2016 at 9:52 am

    Haha, I know EXACTLY what you mean! Roasted brussels sprouts are the best, and I always pick off those crispy outer leaves first. Shredding them first is a great idea (and so easy with the right machine). I’ll have to give this a try!

    Reply
  5. Linda says

    November 22, 2016 at 9:49 am

    Hubby loves Brussels Sprouts cooked with bacon. Great idea using pancetta! Never tried shredding the spouts before baking them. Must try this as they look so crispy.

    Reply
  6. Christine says

    November 22, 2016 at 9:18 am

    I need to be eating more brussels sprouts now that they are in season. This is such a great idea!

    Reply

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Welcome! I'm Janette and I am the author, recipe developer, photographer, videographer and resident redhead behind Culinary Ginger. Read More…

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