My Shredded Brussels Sprouts with Pancetta

Norma DeRemer


I love making different dishes using Brussel Sprouts. These go so well with any meat you decide to have for dinner. The last time I served these all my guest asked for the recipe.

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1 Tbsp
brown sugar
2 Tbsp
apple cider vinegar
2 oz
thinly sliced pancetta or 4 slices of chrisp bacon (as desired)
1 lb
brussel sprouts, trimmed and thinly sliced
2 Tbsp
toasted chopped walnuts (optional)
1/4 tsp
freshly ground black pepper

Directions Step-By-Step

In a small bowl, combine brown sugar and vinegar and mix well. Set aside.
Cook panchetta or bacon in a large nonstick skillet over medium heat until crisp.
Remove pancetta or bacon from pan, reserving drippings in pan. Place pancetta or bacon on paper towels and crumble.
Add brussels sprouts to hot drippings in pan and saute four minutes or until crisp-tender.
Remove pan from heat and drizzle the brusses sprouts with the vinegar mixture, stirring to loosen browned bits.
Spoon mixture into a bowl and crumble panchetta or bacon, nuts and pepper tossing well.
Serve warm with any meat meal of your choice.

About this Recipe

Course/Dish: Vegetables
Other Tags: Quick & Easy, For Kids, Healthy