I love these Brussels sprouts because they are quick, easy, and made with simple ingredients. Salty pancetta with creamy goat cheese, crunchy pecans and crisp raw red onion make these Brussels pop with flavor and color! If you aren’t a fan of goat cheese, feel free to leave out the cheese, or sub for feta or blue cheese.
With only 10 minutes of prep time and ready in just 20 minutes, this makes a perfect side for a busy weeknight dinner or as a quick lunch. It’s loaded with flavors and is definitely filling!
I always try to find pre-shredded Brussels sprouts, because they are no additional work. If you cannot find them, you can always buy whole. First, trim the stems of each sprout using a sharp knife. You can use the knife to cut each sprout in half lengthwise once and then slice very thinly into shreds. You can also use the slicing disc attachment on your food processor, which is a great time saver!
Start by sauteing the pancetta until the fat is rendered and its crisp, stirring occasionally. It should take about 8 minutes or so depending on how thick the bacon is cubed.
Add the olive oil and Brussels Sprouts to the hot pan. Cook 8-10 minutes, tossing occasionally. You’ll know Brussels Sprouts are ready when they are carmelized and golden brown.
Spoon onto a serving platter and top with crumbled goat cheese, toasted pecans, and red onion.
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- 🔪 Prep 10 mins
- 🔥 Cook 20 mins
- ⏱ Total 30 mins
- 🍽 Yield 4 people
Ingredients
Instructions
3 steps- In a large skillet, sautee pancetta until crisp and fat is rendered, for about 8 minutes.
- Add olive oil to pan and shaved brussel sprouts to hot pan. Cook 8-10 minutes, tossing periodically, until sprouts are carmelized and golden brown.
- Spoon onto a serving platter and top with crumbled goat cheese, toasted pecans, and red onion.
Notes
These Brussels sprouts will be delicious with these BBQ ribs. You’ll find more quick and easy side dish recipes here.
6 Comments
Larry Knox
September 25, 2019 at 5:52 pmCould even be used for a base for a dinner salad. Great recipe.
Shyam
September 26, 2019 at 4:53 amFor a guy who avoids Brussels sprouts like a plague, this salad was a game-changer. The harmony of pancetta and goat cheese with crunchy pecans takes this salad to a whole new level!
Shara
October 2, 2019 at 11:24 pmLOVE THIS RECIPE!!! Our new favorite way to eat Brussel Sprouts… Made this side 2 nights in a row – 1st night with goat cheese, second night with gorgonzola. Both were amazing! My husband splashes on a little balsamic vinegar – I tasted his and it was delicious, but balsamic can be carb heavy… THANKS! LOVE your recipes! 🙂
Dan
October 6, 2019 at 12:48 amI’ve made this two times, once with goat cheese and another time with blue cheese. Either way, so delicious!
Holly Rupsa
December 27, 2019 at 12:00 amI LOVE this recipe. I plan on making this weekly for my salads. So yummy!
Dorene Kordal
June 4, 2020 at 5:27 pmI could eat this every day and twice on Sunday! Thanks for making my journey so delicious and fun!