Shredded Brussel Sprouts with Pancetta and Pecorino

I was never a fan of brussel sprouts when I was little, but when I got older, all of a sudden everything changed. I now LOVE them. Roasted, pan fried, whichever way you make them, I will eat them. 

These shredded brussel sprouts with pancetta and pecorino are inspired by a dish we had while were were in Napa (check out my Napa travel guide here!). As soon as I had it, I knew I had to recreate it. The brussel sprouts are shredded in the food processor, so they cook super fast, and the pancetta and pecorino add great flavour to the dish. Because brussel sprouts on their own are fine, but adding pancetta and pecorino take them to the next level. 

Did I mention it’s so simple to make? There’s only 3 ingredients, and the dish comes together really quickly. Here’s how to make it: 

Shredded Brussel Sprouts with Pancetta and Pecorino – Step by Step

Shred the brussel sprouts in the food processor in batches. Depending on how large your food processor is, you may have to shred them in 2-3 batches. Set the shredded brussel sprouts aside (photo 1)

In a large pan, add half a tbsp of olive oil. Once the oil is heated, add the cubed pancetta to the pan. Fry the pancetta until fat has rendered, about 8 minutes. Set the pancetta aside (photo 2)

In the same pan, add 2 tbsp of olive oil and once heated, add the shredded brussel sprouts. Season with salt and pepper (photo 3). Let the brussel sprouts cook until they’re tender, about 10 minutes. 

Add pancetta and pecorino the brussel sprouts. Mix all ingredients together. (photos 4, 5, 6)

Remove from heat and top with additional olive oil and pecorino when serving. 

Extra Tips For Making Shredded Brussel Sprouts with Pancetta and Pecorino

• When salting the brussel sprouts, salt them very lightly, since the pancetta and pecorino are already salty. Adding too much salt to the brussel sprouts will make the dish too salty.
• When cooking the brussel sprouts in the pan, keep in mind that they’re not supposed to be completely soft, since this is a salad-like dish. But if you prefer them softer and cooked more, simply cook them for more than the recommended 10 minutes. 
• If you don’t have pancetta, you can easily use bacon slices, and the recipe will turn our just as well

More Salad Recipes You Might Like: 

• Italian-Inspired Cobb Salad
• Prosciutto and Fennel Arugula Salad
• Arugula Salad with Roasted Chick Peas and Avocado

If you’ve tried making these Shredded Brussel Sprouts with Pancetta and Pecorino, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’ve been up to. 

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Shredded Brussel Sprouts with Pancetta and Pecorino

This warm brussel sprout salad uses shredded brussel sprouts, pancetta and pecorino. It's the perfect side dish for a weeknight dinner, or a dinner party you want to impress at, too. 

Course Salad, Side Dish

Cuisine Italian

Keyword brussel sprout salad, brussel sprouts, pancetta, pecorino, salad

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 people

Author Pina

Ingredients

• 6 cups brussel sprouts, stems removed, outer layers removed, and halved
• 2.5 tbsp olive oil, plus more for drizzle
• 1 cup pancetta, cut into 1 cm cubes
• 3/4 cup grated pecorino, plus more for garnish
• salt and pepper to taste

Instructions

1. Shred the brussel sprouts in the food processor in batches. Depending on how large your food processor is, you may have to shred them in 2-3 batches. Set the shredded brussel sprouts aside.

2. In a large pan, add half a tbsp of olive oil. Once the oil is heated, add the cubed pancetta to the pan. Fry the pancetta until fat has rendered, about 8 minutes. Set the pancetta aside. 

3. In the same pan, add 2 tbsp of olive oil and once heated, add the shredded brussel sprouts. Season with salt and pepper. 

4. Let the brussel sprouts cook until they're tender, about 10 minutes. 

5. Add pancetta and pecorino the brussel sprouts. Mix all ingredients together. 

6. Remove from heat and top with additional olive oil and pecorino when serving. 

Recipe Notes

• When salting the brussel sprouts, salt them very lightly, since the pancetta and pecorino are already salty. Adding too much salt to the brussel sprouts will make the dish too salty.
• When cooking the brussel sprouts in the pan, keep in mind that they're not supposed to be completely soft, since this is a salad-like dish. But if you prefer them softer and cooked more, simply cook them for more than the recommended 10 minutes. 
• If you don't have pancetta, you can easily use bacon slices, and the recipe will turn our just as well