Warm brussel sprout salad with pancetta and pecorino

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


  • 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


  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