Shredded Brussels sprouts with lardons


Brussels sprouts make a wonderful side dish for a roast or a healthy appetizer when in season.


1 T olive oil
1 lb Brussels sprouts (washed, ends trimmed and shredded)
3 T water
  seasoning (salt and pepper)
1⁄2 lb pancetta (or bacon, cut into cubes)


  1. Heat oil in a pan and fry lardons.
  2. Add in shredded Brussels sprouts and sprinkle a few drops of water to steam the sprouts and cook for sbout five minutes, or until sprouts are done.
  3. Season with salt and frehsly ground pepper.


As a side dish, serve with the carved meat on a hot plate. For an appetizer, double the recipe.

Lardons are diced bacon, blanched and fried. Substitute lardons with diced pancetta, Parma ham or serrano ham, cut into strips. If using Parma or serrano ham, add 1 tablespoon more olive oil.

6 servings
Preparation time
Cooking time
Total time
35 minutes

Brussels sprouts