Are you tired of the same old vegetables served at holiday gatherings? I know I am. This recipe is a perfect new take on the traditional Brussels Sprouts and best of all, they are so easy to prepare! My lovely SIL Wendy makes a version of this tasty treat every year at Thanksgiving (it may be because I always ask her to), but I’ve never made it at home! So for our Christmas “Do-Over” last month I decided to give it a go. Make it vegetarian by using vegetable broth instead of chicken broth and omit the pancetta, but you may need to add a bit extra salt.
We had a Christmas “Do-Over” because JT’s 90 year old father wasn’t well enough to travel to Peterborough where JT’s sister kindly hosted the dinner since we weren’t sure we would have power. This tasty side dish is easy to eat and fast to prepare, what more could you want? Oh, yes, it’s tasty too.
Shredded Brussels Sprouts with Pancetta and White Balsamic Vinegar
Serves 8-10 as part of two other side dishes.
- 500 g (about 14 cups) washed Brussels sprouts, shredded
- 50 g (about 1/2 cup) pancetta, finely chopped
- 1/2 (about 1 cup) sweet onion, finely sliced
- 1 clove garlic, minced finely
- 50 mL (about 1/4 cup) white balsamic vinegar, or to taste
- 100 mL (about 1/2 cup) chicken stock
- In a large dutch oven, crisp the pancetta to golden. Remove with a slotted spoon to a paper towel, set aside.
- Add the onion and cook until translucent, then add the garlic and cook until fragrant. Deglaze the pan with the white balsamic and chicken stock. Add the shredded Brussels sprouts and sauté until slightly wilted. Stir in the pancetta. Serve hot.