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Sautéed Shredded Brussels Sprouts
These Sautéed Shredded Brussels Sprouts and a festive holiday side dish recipe that's also super quick and easy to make!
Course
Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
servings
Author
Jessy Freimann
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.