Crispy Shredded Brussels Sprouts with Pancetta

If you are looking for an amazing side dish for your holiday meal, that it super fast and easy, but also delicious, look no further!

Ingredients:

• 2lbs fresh Brussels sprouts, trimmed and thinly sliced
• Olive oil
• 150gms pancetta, 1/4-inch diced 
• 3 tbsp unsalted butter
• 2 medium shallots, thinly sliced
• Kosher salt and freshly ground black pepper
• Option: top with fresh finely-shredded Parmesan before serving

Method:

1. Crisp the pancetta: Place pancetta in a skillet or baking-safe pan; set over medium heat. Cook until golden and crisp, 5–7 minutes. Transfer to a plate; keep the rendered fat in the pan.
2. Sauté aromatics: Add shallot to the pan; cook 1–2 minutes, adding more Olive oil if necessary. 
3. Sprouts: Add shredded Brussels sprouts, 2 tbsp olive oil, salt, and pepper. Cook, tossing with kitchen tongs, until bright green and lightly charred at the edges, 6–8 minutes.
4. Crisp: Transfer to a ceramic, cast iron, or glass baker cast-iron baker, pop into a 425°F oven for 8–10 minutes to finish and crisp.
5. Finish: Off heat, return pancetta to the pan. Optional: top with finely grated Parmesan for richness. Adjust seasoning and serve warm.

Make-Ahead Tips

• Shred sprouts 1–2 days ahead; keep refrigerated in a zip bag with a paper towel.

• Cook pancetta and store separately; re-crisp for 1 minute, then toss before serving.

• Double batch in a large baker and keep warm in a low oven (175–200°F).