These Sautéed Shredded Brussel Sprouts are a festive holiday side dish recipe that's also super quick and easy to make!
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Sautéed Shredded Brussels Sprouts
Today, the name of the game is easy and delicious holiday side dishes. It’s always a good idea to have simple side dish recipes up your sleeve. And with the holidays in mind, I like to make sure these dishes feel extra festive.
Shaved Brussels Sprouts are the foundation of this dish. Sautéed Shallots and pancetta add a delicious savory flavor. Fresh pomegranate seeds add a delicious brightness (both in flavor and color) and makes this dish even more beautiful. But one ingredient that I think helps bring it all together is Holland House Sherry Cooking Wine. With hints of nut and caramel, it adds hit of delicious, nutty flavor.
Holland House Cooking Wines are the great way to stir in bold flavor to your holiday recipes. This bold boost of flavor can elevate any dish whether it’s a super quick weeknight meal or and extra special family gathering. They are available in five varieties – Marsala, Sherry, White, Red and White with Lemon.
Tips for making this shredded Brussels Sprouts recipe
- To prep the Brussels Sprouts, you'll rinse them, cut off the bottom stem, remove the outer leaves, and halve them.
- If possible, try to purchase pancetta that is pre-diced. But if that's not possible, dice the pancetta to be the same size as the shallots to help them cook evenly.
- Make sure you let the Holland House Sherry Cooking Wine reduce by half. This will cook off the alcohol while still leaving the delicious flavor.
- Add the pomegranate seeds at the very last minute, they're not supposed to be cooked.
Frequently asked questions about making this sautéed Brussel Sprouts recipe
- What if I don't have pancetta available to me? No problem! You can substitute for the same amount of bacon.
- What is the best way to get the seeds out of the pomegranate? I did a whole post on the very easiest way to remove seeds from a pomegranate!
- Can I shred Brussels Sprouts in advance? I would encourage you to leave them whole up until you're ready to cook, but if you need to shred them in advance, store them in an air-tight container in the refrigerator for up to 2 days.
- What's the easiest way to shred the Brussels Sprouts? Use a food processor with the shredding blade.
- Can these be frozen? I wouldn't recommend freezing as they my come out mushy when thawed.
- How long will leftovers last? Although these are best consumed right away, they will last up to 3 days in an air tight container in the refrigerator.
Helpful tools:
- Chef's knife
- Cutting board
- Food processor
- Measuring cups
- Measuring spoons
- Large sauté pan
- Wooden spoon
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Sautéed Shredded Brussels Sprouts
Ingredients
- 1 Tablespoon olive oil
- 3 medium shallots, peeled and diced
- 4 ounces pancetta, diced
- ½ cup Holland House Sherry Cooking Wine
- 3 cups Brussel sprouts, cleaned, stems and outer leaves removed and halved
- Salt and pepper
- 1 cup fresh pomegranate seeds
Instructions
- Shred the Brussels Sprouts with a food processor and set aside.
- Heat the oil in a large skillet over medium-high heat.
- Add shallots and pancetta into the pan and saute stirring often until the shallots are softened and the pancetta is brown and crispy, around 8 minutes
- Add the Holland House Sherry Cooking Wine to the pan and reduce the heat to medium right way. Use a wooden spoon to deglaze the pan.
- Simmer until it's reduced by half, about 5 minutes.
- Add shredded Brussels Sprouts and saute stirring often for around 7 minutes.
- Taste and if needed, add salt and pepper. Top with pomegranate seeds and serve immediately.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make it please tag me on Instagram with @thelifejolie so I can share it <3
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This is a sponsored post written by me on behalf of Holland House.
Valentina says
Jessy Freimann says