Sautéed Shredded Brussels Sprouts

Sara Moulton's Quick Thanksgiving Side Dish Recipes

GMA Recipes
Difficulty: Easy
Cook Time: min

Green vegetables like Brussels sprouts aren't the most popular menu item on Thanksgiving, when most of us are longing for traditional favorites like turkey, stuffing, cranberry sauce and pumpkin pie.

But that's no reason not to add greens to the mix.

To jazz up your Brussels sprouts, or to make them more appealing to non-sprout fans try Good Morning America's Food Editor Sara Moulton's recipe for Quick Sauteed Shredded Brussels sprouts with Pancetta and Balsamic Vinegar.


  • 1 1/2 pounds Brussels sprouts
  • 2 tablespoons vegetable oil
  • 2 ounces pancetta (or bacon), finely chopped
  • 1/2 cup balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • Parmigiano-Reggiano (shaved into strips)
  • Cooking Directions

    Trim the Brussels sprouts and discard any damaged outside leaves

    Using a food processor, force the sprouts a few at a time through the chute with the blade in motion. You should have about 8 cups of shredded sprouts.

    Heat the vegetable oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until very lightly browned 3-5 minutes. Add the sprouts and cook, stirring, until tender, about 5 minutes.

    Pour in the vinegar and increase the heat to high. Season with salt and pepper and stir until the vinegar has evaporated. Top with cheese.

    Recipe Summary

    Main Ingredients: brussels sprouts, parmigiano-reggiano

    Course: Side Dish, Vegetable

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