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Valerie Bertinelli's Shaved Brussels Sprouts with Pancetta
Valerie Bertinelli's Shaved Brussels Sprouts with Pancetta
Valerie Bertinelli
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(57 rated)
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For me, it doesn't get better than a four-ingredient dish. I also love that this side tastes decadent but is actually good for you! The salty pancetta adds richness to the crunchy sprouts and a splash of vinegar brightens the whole thing up.


    • 1 tablespoon olive oil
    • 2 ounces thinly sliced pancetta, chopped
    • 1 pound Brussels sprouts, trimmed and thinly shaved
    • Kosher salt and freshly ground black pepper
    • 2 teaspoons red wine vinegar


Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until, rendered and crisp, about 6 minutes. Transfer with a slotted spoon to a paper-towel lined plate to drain.

Increase the heat to medium-high and add the Brussels sprouts, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring often, until bright green and slightly wilted, 2-3 minutes. Drizzle in the vinegar and toss well to coat.

Transfer to a bowl and top with the pancetta.