Ever wondered if there’s a better way to embrace the humble Brussels sprout?
We’re on a mission to make this often contentious veggie more lovable, and we’ve stumbled upon a tasty twist that might just change your mind about these little green powerhouses and those unfortunate memories of overboiled, bitter sprouts.
Instead, we offer tender shreds of Brussels sprouts gently sautéed in a luscious cream sauce, paired with crispy bacon or pancetta, generously sprinkled with Parmesan cheese. Last but not least, topped with nutty roasted pine nuts.
It’s a taste revelation that’ll hopefully have you rethinking your stance on these tiny brassicas!
Did you know that your genetic makeup could be the key to your love or loathing of Brussels sprouts? In 2011, Cornwall College discovered that sprouts contain a gene-sensitive bitterness bomb.
Nearly half the world’s population carries the mutation that allows them to enjoy these veggies without the bitter drama. We’re on a mission to ensure the other 50% can also relish sprouts around the dinner table.
And, for the record, it’s Brussels sprouts with an “s” at the end, not Brussel sprouts. We’ve been saying it wrong for a significant part of our lives!
What’s to love about this recipe
- A recipe to convert Brussels sprouts sceptics into fans.
- It’s a creamy, rich side that pairs perfectly with almost any main dish or holiday meal.
- Ideal for the holiday season when you want to make each dish that little bit more special.
- Some components can be prepared in advance, saving you valuable time on the day.
- Who doesn’t love cheese on everything?
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Brussels sprouts
It’s essential to use fresh, whole Brussels sprouts, as frozen ones tend to turn mushy when blanched. We need the sprouts to maintain their firmness for shredding.
This recipe is designed for larger gatherings, using one whole kilogram of sprouts, which comfortably serves a minimum of eight people.
If you need to adjust for a smaller dinner party, it’s straightforward to halve the recipe. Simply use 500g of sprouts and proportionally reduce the other ingredients.
You can get a bag of pre-shredded Brussels sprouts in some supermarkets. If you opt for this convenient route, we’d advise you to still blanch them briefly, for about 3 minutes. Make sure to drain them well in a colander.
Pancetta
In addition to using diced pancetta, you have some other options too.
You can also go for bacon lardons, or if you prefer, dice bacon into bite-sized pieces yourself.
If you’re looking to add a smoky dimension to your sprouts, smoked bacon is an excellent choice.
Cream
For an exceptionally rich and creamy sauce, opt for double cream (known as heavy cream in the US).
Alternatively, whipping cream, which has a higher fat content than single cream, is a suitable alternative.
Parmesan
We understand that Parmesan can sometimes come with a hefty price tag.
In that case, don’t hesitate to explore alternatives such as Grana Padano, Pecorino Romano, Parmigiano Reggiano or Piave, all of which offer a similar hard and robust cheese flavour.
Pine nuts
Toasting pine nuts really brings out their nutty goodness, which amps up the overall flavour of the recipe – a little crunch and a hint of nuttiness.
What is blanching?
We’ll be blanching the sprouts briefly before we shred them. Don’t worry, it’s super simple!
Blanching is a cooking technique often used for vegetables and fruits. It involves cooking the food briefly in boiling water and then transferring it to either a bowl of iced water or running cold tap water.
This quick process stops the cooking process and helps preserve the food’s colour and texture.
A note on the equipment
Cooking and frying
If you’re using the full kilogram of sprouts, be sure to use a large saucepan for blanching and a large frying pan for the remaining steps.
Shredding the sprouts
You have three options:
- By hand: Our first choice. To slice by hand, use a high-quality sharp knife and a stable cutting board. If it’s Christmas Day and you’re looking to give someone a task, this is the perfect job for them (provided they are a responsible adult).
- Food processor: A food processor with a slicing blade can be a time-saver. Just make sure it shreds the sprouts well and doesn’t turn them into a pulp.
- A kitchen mandolin: We’ll admit, it’s not our top choice (*Cringe*. Caution is advised). But if you’re skilled at using a mandolin for small veggies, go ahead.
How to make Shredded Brussels Sprouts: Step-by-step
- Fill a large saucepan with enough water to cover the sprouts when you add them later. Bring the water up to a rapid boil.
- Add the sprouts to the boiling water. Bring the water back up to a boil and blanch the sprouts for 5 minutes (from the boiling point) until they turn bright green and feel a little tender when you poke them with a knife.
No need to worry if the sprouts aren’t completely submerged, they might float and bob on the surface, it’s what they do.
- After 5 minutes, take the sprouts off the heat, drain the hot water and rinse them with fresh, running tap water to cool them down and stop the cooking process.
- Put them in a colander and leave them to cool until they can be handled.
- While the sprouts are cooling, lightly toast the pine nuts in a dry pan over medium-high heat. Stop when they get some colour and a nutty smell. Avoid letting them get too dark, or they might turn bitter. Set aside.
- Fry the pancetta or bacon until it’s lightly golden and crispy. Remove it from the pan, including any bacon grease and set aside.
Keep the same pan for the rest of the recipe, there’s no need to wash it yet.
- With a sharp knife, finely shred the sprouts into thin slices. You can also use a food processor with a shredding disc attachment blade for this step.
- Add the double cream to the frying pan you used earlier.
- On medium heat, bring the cream to a simmer and let it reduce by half. This might take a few minutes (4-5 minutes depending on the size and thickness of the pan).
- Add all the shredded sprouts, along with the salt and black pepper. Stir well and simmer over low heat for approximately 8 minutes, ensuring the sprouts are thoroughly heated through.
- Add the crispy pancetta or bacon and the butter. Keep the heat at medium and stir until the butter has melted, which should take about 1-2 minutes. Remove the pan from the heat.
- Stir through the grated parmesan.
- Transfer the shredded sprouts to a large serving bowl and sprinkle the toasted pine nuts on top. Serve right away.
Variations
- Skip the pancetta or bacon to make the dish vegetarian-friendly.
- A pinch of red pepper flakes or chopped fresh chilli is a great addition for a spicy kick.
- Sauté minced garlic and fresh herbs (such as thyme or rosemary) with the sprouts for added flavor.
- Zest and juice of lemon or orange to brighten up the dish with a citrusy note.
- Instead of pine nuts, experiment with toasted almonds, pecans or hazelnuts for a different nutty flavour.
- Substitute the Parmesan with other hard cheeses or crumble over goat cheese.
- Caramelise red onion or shallots and mix them in with the Brussels sprouts for added sweetness.
- Drizzle balsamic vinegar reduction over the sprouts for a tangy and sweet flavour.
- Add ingredients from a particular cuisine, such as roasted chestnuts for a European touch, or toasted sesame seeds for an Asian twist.
What can you prep in advance?
To save time on the day, you can prep the following steps in advance.
- Blanche the sprouts.
- Shred the sprouts and keep them covered overnight in the fridge.
- Toast the pine nuts.
- Fry the pancetta or bacon.
Other ways to make Brussels sprouts less bitter
- Buy baby sprouts, the smaller the spouts, the sweeter they are.
- Peel off the outer leaves of each sprout.
- Add a pinch of sugar or a squirt of maple syrup.
- Add an acid like lemon juice, apple cider vinegar or balsamic vinegar.
- Be generous with the salt.
- Don’t boil them. Slice them in half and roast or pan-fry in olive oil.
- Don’t overcook them.
- Enjoy raw Brussels sprouts in a salad.
Storage
To store your creamy, shaved Brussels sprouts, let them cool to room temperature, then put them in an airtight container in the fridge. Consume within 2-3 days.
To reheat, use the microwave or stovetop on low heat, stirring as needed.
If you want to freeze them, it’s possible, but keep in mind that the texture might change a bit due to the creamy sauce. Use within 1-2 months if you freeze them.
When you’re ready to enjoy, thaw in the fridge and reheat, but be aware that the sauce may separate slightly.
Shredded Brussels Sprouts with Cream and Pancetta
Equipment
- 1 large saucepan
- 1 large frying pan
- 1 chopping board
- 1 colander
- 1 sharp knife
Ingredients
- 1 kilogram brussels sprouts
- 20 grams pine nuts
- 130 grams pancetta cubed. Or bacon lardons, cubed
- 250 millilitre double cream
- salt to taste (we use 1.5 teaspoons)
- black pepper to taste
- 50 grams butter cubed
- 40 grams parmesan grated
Instructions
- Fill a large saucepan with enough water to cover the sprouts when you add them later. Bring the water up to a rapid boil.
- Add the sprouts to the boiling water. Bring the water back up to a boil and blanch the sprouts for 5 minutes (from the boiling point) until they turn bright green and feel a little tender when you poke them with a knife.No need to worry if the sprouts aren't completely submerged, they might float and bob on the surface, it's what they do.1 kilogram brussels sprouts
- After 5 minutes, take the sprouts off the heat, drain the hot water and rinse the sprouts with fresh, running tap water to cool them down and stop the cooking process.
- Tip them into a colander and leave them to cool until they can be handled.
- While the sprouts are cooling, lightly toast the pine nuts in a pan. Stop when they get some colour and a nutty smell. Avoid letting them get too dark, or they might turn bitter. Set aside.20 grams pine nuts
- Fry the pancetta or bacon until it's lightly golden and crispy. Remove it from the pan, including any fat and set aside. Keep the same pan for the rest of the recipe, there's no need to wash it yet.130 grams pancetta
- With a sharp knife, finely shred the sprouts. You can also use a food processor with a slicing blade for this step.
- Add the double cream to the frying pan you used earlier.250 millilitre double cream
- On medium heat, bring the cream to a simmer and let it reduce by half. This might take a few minutes (4-5 minutes depending on the size and thickness of the pan).
- Add all the shredded sprouts, along with the salt and pepper. Stir well and simmer over low heat for approximately 8 minutes, ensuring the sprouts are thoroughly heated through.salt, black pepper
- Add the crispy pancetta or bacon and the butter. Keep the heat at medium and stir until the butter has melted, which should take about 1-2 minutes. Remove the pan from the heat.50 grams butter
- Stir through the grated parmesan.40 grams parmesan
- Transfer the shredded sprouts to a serving bowl and sprinkle the toasted pine nuts on top. Serve right away.
Nutrition
For food safety advice, including guidance on food allergies
