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.
Ingredients:
- 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
Directions:
- 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.
[…] This inspired recipe combines shredded Brussels sprouts, pancetta, garlic, stock, and white balsamic to create a truly special dish. To see the full recipe, be sure to check out my friend Eva’s sumptuous blog, Kitchen Inspirations. […]
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Wanted to let you know, Eva, that I made these Brussels sprouts last evening and really enjoyed them. I served them as a side for a pork tenderloin that I’ll be blogging about in a couple of weeks. This really is a great alternative to my normal methods for preparing sprouts. Thanks!
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I am so happy to hear it John and it makes me smile from ear to ear that you enjoyed it. I can hardly wait to see your post about the pork tenderloin, that cut of meat is a staple in our home, it’s so tender and tasty and not that bad in terms of calories for such a wonderful meat.
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I do enjoy Brussels sprouts but have tired of them and needed a change. Thanks, Eva, because this recipe is just what I’ve been looking for. When I prepare cabbage with bacon & onion, I add some diced apple. The white balsamic would play that role here. I think I’ll try the balsamic with my cabbage next time, too. 🙂
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Thank you for your kind words John, I have had several comments that people prepare cabbage much the same way, in fact I do too but never linked the two in my mind, even though they do remind me of itty bitty little cabbage heads!
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Eva,
I was on my way to the grocery to buy sprouts for tomorrow’s dinner. Did you really mean that “14 cups” are needed? 😉
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Hi John, yes it was a conversion from weight to volume, I prefer to use the weight myself as it is far less problematic but I understand a number of North Americans do not have scales in their kitchens so I also like to add the cup measure. I should have counted the number of sprouts I had but I didn’t, if I had to guess it was between 15 and 20 but it’s just a guess.
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I love Brussels sprouts!
I make similar dish using sauteed cabbage and bacon. Balsamic vinegar would add a lovely dimension to the flavour. I’ve never seen or heard of white balsamic vinegar before. How does it differ? (aside from the colour of course)
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Thank you for your comment Genie, yes the balsamic would be a lovely addition to your cabbage sauté.
White balsamic is not as rich tasting nor is it as sweet, it’s kind of like white wine vinegar but with balsamic undertones.
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Oh, nice way of serving brussels sprouts! I like them, but I do maintain that like cauliflower (ick) they’re a lot better raw (or at least partly raw), so I’d go for this in an instant! Will remember this when I go shopping tomorrow and make something like it for my wife!
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I tend to agree with you Charles, there is really nothing more unappealing than an overly cooked vegetable. I do hope your wife enjoys it.
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I don’t need any convincing when it comes to brussels sprouts but this is a lovely switch-up from the usual Eva. I’m always amazed at how a small amount of pancetta/bacon or prosciutto goes a long way in recipes like this — delivering amazing flavor and texture. The white balsamic is curling my toes; licking my lips at the breakfast table here :). Have a great Sunday Eva!
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Thank you very much for your lovely words Kelly. Indeed the Brussels Sprouts were well received and you are correct, a little pancetta or bacon does go a long way. Hop you have a great Sunday too Kelly, we’re having our family day long weekend here!
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What a delightful brussels sprouts dish Eva! I always love having new vegetable recipes! 😀
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Thank you kindly Lorraine, it was very tasty indeed and will become a favourite in no time.
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You are not going to believe this but I am posting a recipe on Monday that includes shredded Brussels sprouts.
Had 21 inches of snow on Thursday and it is snowing again today (Saturday) expecting up to 3 more inches. More in the forecast for Tuesday. Beautiful but not welcome.
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Great minds, Norma! We saw that the US was hit again, 21 inches is really a lot of snow. I hope you have help to shovel! We are expecting some on Monday, hope it’s not too bad, we finally got rid of the last of the ice on our driveway and sidewalk, just in time for more snow!
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I had no idea Brussels sprouts were part of traditional meals anywhere. I like them a lot, but most people spoil them through overcooking… they become mushy, watery and disgusting. I like this very original version a lot (not only because of the pancetta 😉 ). It might motivate me to go and buy some Brussels sprouts (I haven’t had them for a long time!).
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Hi Sissi, yes they are indeed usually part of a NA Christmas dinner, much to the disappointment of all children around! The white balsamic vinegar really helps to eliminate the bitter taste often associated with the under rated vegetable.
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Oh, do your sprouts look divine!!! I love them with bacon so I know your version with pancetta is just as wonderful. Hope you all warm up soon! I shivered looking at your weather icon below!!! xo
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Hi Liz, thanks so much, the white balsamic really helps eliminate the bitter taste often associated with brussels sprouts.
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Now I can get behind eating brussel sprouts this way! This looks delicious – particularly with the pancetta. I like the brussel sprouts are shredded too. I’m sure that will make them more appetizing to me. Happy Valentine’s Day Eva!
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Happy Valentine’s Day to you too Kristy, I hope you and Mike spoiled each other! I really love doing them this way, so delightful.
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That’s the most interesting sprouts recipe I’ve ever seen. I think I’m guilty of getting into a rut and over-serving the same vegetable recipes over and over again. I must add this recipe to my repertoire! xx
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Thanks you kindly Charlie, I hope you enjoy it.
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I’m not much of a fan of Brussels sprouts but this recipe has changed my mind. Sounds delicious
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Hi BAM, the white balsamic really helps to eliminate that bitter taste that many people associate with brussels sprouts! Hope you like it.
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John loves brussels sprouts so I’m going to make these for him and tell him it’s a Valentine’s Day present. LOL This looks delicious!
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Thanks Maureen, I hope you enjoy it as much as we did.
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Oh yum, yum, yum. I love doing this with sprouts and I love pancetta. Perfect.
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Thanks Greg, I kinda figured all the guys would be all over this recipe, after all it has pancetta!
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Great idea to shred the brussel sprouts so that they can be cooked quickly. I like the strong flavours as well … sweet, sour and salty.
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Thank you so much Maria, it was a very tasty dish.
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I haven’t made brussels sprouts in ages! Your recipe definitely looks tasty and super easy. I bet shredding the sprouts makes them soak up all the lovely flavours that much more. What a great idea! I’ll make a veggie version of them soon and let you know how it goes…
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Thank you Michela, it was super easy and I particularly enjoyed the texture. Sometimes I find brussels sprouts a little bitter and this recipe really helped eliminate that bitter taste. I hope you enjoy it too.
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