This shredded sprouts with pancetta and cranberries recipe is a festive side dish packed with sweet, savoury, and tangy flavours. Perfect for festive meals or weeknight dinners, it’s quick, easy, and sure to impress!
We're not huge fans of whole brussels sprouts with our Christmas dinner due to the bitterness...we much prefer cabbage, however, we love this recipe! The shredded sprouts combined with smoky pancetta and sweet but tangy cranberries balances the dish perfectly. Enjoy with any roast dinner.
Tips
- Pancetta alternatives - bacon or prosciutto can be used as alternatives to pancetta, if you prefer.
- Cheese additions - garnish with crumbled feta or goat cheese, or grated parmesan for creaminess and umami.
- Herbs and spices - garnish with fresh herbs like parsley, thyme or rosemary for a festive touch. A sprinkle of of chilli flakes can add a subtle kick.
- Fruit and nut enhancements - pomegranate seeds or chopped dried apricots will give additional bursts of flavour. Toasted almonds, hazelnuts or pine nuts also pair beautifully.
- Leftovers - mix the leftover sprouts into a breakfast has with eggs and potatoes.
- This shredded sprouts with pancetta and cranberries recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Yes - you can shred the Brussels sprouts and cook the pancetta up to a day in advance. Keep them separately in the fridge and sauté the sprouts just before serving for the best texture and flavour.
Absolutely - replace the pancetta with sautéed mushrooms, crispy shallots, or toasted nuts for a vegetarian version that still delivers great flavour and texture.
Yes - fresh cranberries add a tangier flavour. Sauté them briefly with a little honey or sugar before mixing them with the sprouts to balance their tartness.
Cook the sprouts over a medium heat and avoid overcrowding the pan. Stir frequently to ensure even cooking but keep them slightly crisp for the best texture.
This dish pairs well with roast turkey, glazed ham, or prime rib. It’s also a great complement to vegetarian mains like stuffed squash or lentil loaf.
While fresh is best for this recipe, frozen Brussels sprouts can work if thawed and patted dry thoroughly before shredding and cooking.
Other recipes you might also like to try
Click here to browse all side dishes.
Recent New Recipes
Category Spotlight...
BREAD
Bread...I don't think I could live without it!! Explore a yummy selection of fresh, homemade bread here. Find easy recipes and baking tips for everything from crusty loaves to soft rolls that you'll enjoy making and eating again and again.
HOW TO MAKE THIS SHREDDED SPROUTS WITH PANCETTA AND CRANBERRIES
Ingredients
- 125g smoked pancetta lardons (see Tips)
- 500g brussels sprouts, trimmed and finely shredded
- 1 tbsp extra virgin olive oil
- 15g butter
- 85ml water
- 100g dried cranberries
- salt and freshly ground black pepper
Instructions
- Heat a large frying pan on a medium heat. Add the pancetta and dry fry, stirring constantly for 4 to 5 minutes, until it starts to crisp. Remove and set aside on a plate.
- Heat the oil and the butter in the pan on the same heat and stir-fry the shredded sprouts for 3 minutes, until just cooked.
- Add 85ml water and cook until totally evaporated (approx. 1 minute) – the steam will cook the sprouts a little more. Mix in the pancetta and cranberries and season with salt and freshly ground black pepper, to taste.
- Transfer to a serving bowl.
Goes Well With
Recipe Collection Spotlight...
13 INDIAN DISHES FOR YOUR NEXT FEAST...
Indian food is one of our favourites to order from a takeaway and to cook. There's quite a collection of recipes on here and I've pulled out 13 delicious ones for you to choose from for your next feast.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Shredded Sprouts with Pancetta and Cranberries
Equipment
Ingredients
- 125 g (4.4 oz) smoked pancetta lardons (see Notes)
- 500 g (1.1 lb) brussels sprouts trimmed and finely shredded
- 1 tbsp extra virgin olive oil
- 15 g (1 tbsp) butter
- 85 ml (½ cup) water
- 100 g (3.5 oz) dried cranberries
- salt and freshly ground black pepper
Instructions
- Heat a large frying pan on a medium heat. Add the pancetta and dry fry, stirring constantly for 4 to 5 minutes, until it starts to crisp. Remove and set aside on a plate.
- Heat the oil and the butter in the pan on the same heat and stir-fry the shredded sprouts for 3 minutes, until just cooked.
- Add 85ml water and cook until totally evaporated (approx. 1 minute) – the steam will cook the sprouts a little more. Mix in the pancetta and cranberries and season with salt and freshly ground black pepper, to taste.
- Transfer to a serving bowl.
Notes
- Pancetta alternatives - bacon or prosciutto can be used as alternatives to pancetta, if you prefer.
- Cheese additions - garnish with crumbled feta or goat cheese, or grated parmesan for creaminess and umami.
- Herbs and spices - garnish with fresh herbs like parsley, thyme or rosemary for a festive touch. A sprinkle of of chilli flakes can add a subtle kick.
- Fruit and nut enhancements - pomegranate seeds or chopped dried apricots will give additional bursts of flavour. Toasted almonds, hazelnuts or pine nuts also pair beautifully.
- Leftovers - mix the leftover sprouts into a breakfast has with eggs and potatoes.
- This shredded sprouts with pancetta and cranberries recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE