Crispy Shredded Brussels Sprouts with Pancetta
Shredded Brussels get a little Italian flair by browning and crisping them with pancetta.
Ingredients
- 2 pounds (453 grams) Brussels Sprouts, shredded
- 1 ½ cups (8 ounces/180 grams) pancetta or unsmoked pork belly, 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
Instructions
Stove top method:
- Preheat oven to 200°F/400°C or warm setting and place a large baking sheet/tray in to warm.
- 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.
- 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.
- 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.
- Roast for 18 minutes until brown and crispy, tossing halfway through. Serve immediately.
Video
Nutrition
Serving: 4ounces | Calories: 344kcal | Carbohydrates: 30g | Protein: 13g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Cholesterol: 34mg | Sodium: 230mg | Fiber: 8g | Sugar: 7g