A simple, healthy, and tasty side dish, Roasted Shredded Brussels Sprouts with Pancetta and Pecorino is a perfect side for your Thanksgiving table, or any time your menu calls for it!
You may remember Roasted Shredded Brussels Sprouts with Pancetta and Pecorino from a Fall 2017 holiday post – A Cozy Thanksgiving Dinner For Two – but probably not. 😀 That post had 3
incredible recipes in one downsized holiday meal for 2-4 people. We did have manageable leftovers for the two of us…
The 3 individual recipes haven’t gotten much notice, in part due to 3 recipes in 1 post. Google can’t figure it out! AND the post is TOO LONG!
I was looking for Thanksgiving sides to share on social media, and realized the recipes just kind of got lost. I made an executive decision to make 3 separate recipes, and link back to the 2017 post.
Focus on Brussels Sprouts
Love or hate? Most of us have an opinion on this polarizing but healthy vegetable. Like them (or not), they are good for you! 1/2 cup of brussels sprouts contains:
- 28 calories
- 2 g protein
- 6 g carbohydrates
- 2 g fiber
- 137% of RDI vitamin K
- 81% of RDI vitamin C
- 12% of RDI both vitamin A and folate
- 9% of RDI manganese
Studies show brussels sprouts are rich in antioxidants, helping to resist chronic disease. Studies suggest they may both protect against cancer, and slow the growth of cancer cells. Those of us eating a healthy diet are aware of the benefits of fiber. Brussels contribute to gut health!
I don’t boil and rarely steam our veggies. My preference is to roast them as in my Roasted Miso Glazed Radishes (Asian Style) and Roasted Vegetables With Dukkah. It’s all about flavor! Of course you could sauté these same ingredients and have a delicious dish. You wouldn’t, however, get those deliciously crispy and browned edges… It’s your call. 😉 Either way, I hope you’ll give these Shredded and Roasted Brussels Sprouts with Pecorino and Pancetta a try.
Making Roasted Shredded Brussels Sprouts with Pancetta and Pecorino
I experimented with my mandoline (brussels were too small and dangerous to fingers! 😯 ), food processor (way too finely shredded), and finely settled on hand slicing… Yes, I know it’s tedious, but hey, this is a special occasion dish!
Once the brussels sprouts are finely sliced, drizzle generously with olive oil, add finely diced pancetta (prosciutto is a good substitute), and season with salt and pepper. Get your hands in there, and combine thoroughly.
Spread out on a baking sheet. Place in a preheated 400° (375 convection) oven, and roast about 30 minutes until you have those lovely, crispy browned edges. Don’t forget to give it all a stir every 10 minutes or so.
This is our favorite way to enjoy brussels sprouts. I hope you’ll give them a try!
P.S. Complete the gorgeous meal shown below with Herbed Farro Dressing with Butternut Squash, Dried Cherries, and Pecans and Herb and Citrus Brined Turkey Breast.