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Crispy shredded brussels sprouts with balsamic mustard vinaigrette

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

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Ingredients

  • 1 1/2 lbs brussels sprouts, shredded or thinly sliced
  • 1/2 cup pancetta, diced (or 2 slices of bacon)
  • 1 shallot, diced
  • 1 clove of garlic, minced
  • 1/4 cup chicken stock
  • 1/4-1/2 tsp salt
  • 1/4 cup olive oil
  • 1 1/2 TB dijon mustard
  • 2 TB balsamic vinegar
  • 1 TB fresh rosemary, minced
  • 2 tsp honey

Instructions

  1. Add pancetta or bacon to a large saucepan and set over medium heat. Cook for a few minutes until the meat just starts to crisp up.
  2. Add shallot and cook for another 4-5 minutes, reducing the heat if you need to keep things from burning (if you're using pancetta and notice it doesn't render a lot of fat, add a few teaspoons of oil to the pan with the shallots). Add garlic and cook for anther 30 seconds.
  3. Add the brussels sprouts to the pan, along with the chicken stock and salt (start with 1/4 tsp and add more later if you need it) and toss everything together. Cover the pan and cook for a few minutes until the sprouts begin to soften.
  4. Remove the cover, and arrange everything into an even layer to allow the sprouts to have much contact with the pan as possible. Cook for 3-4 minutes without disturbing, then toss and, again, arrange into a single layer and cook for another 3-4 minutes. Do this until the brussels sprouts are fully cooked and get as brown and crispy as you want them - as you can see from the photos, I like mine teetering on the edge of burnt, but you don't have to take yours that far.
  5. Meanwhile, combine the oil, mustard, vinegar, rosemary and honey in a jar and shake until everything is combined (you can also whisk everything together in a bowl, of course).
  6. When the pan is just about done, add the vinaigrette, toss to combine and let cook for another minute or so. Taste and season with more salt if desired.
  7. Serve hot or at room temp!

Notes

I like to use a cast iron for this, but any type of saucepan or frying pan will work. Just add as much oil as you need to keep things from sticking and/or burning.

If you'd like to make this ahead of time, either serve at room temp or reheat on the stove for a few minutes before eating.

If the vinaigrette seems like it's a bit much for everyone, toss the pan with just 1-2 tablespoons and keep the extra on the side. This way you'll still get the flavor, and anyone who wants more can just add to their plate!