Shredded Brussels and Pancetta

Shredded Brussels and Pancetta

Servings: 2
Prep. Time: 20 mins

Get everyone loving sprouts with this winter side dish, delicious with a roast.


  • 80g pancetta, cubed
  • 125g sprouts


Lemon Dijon Vinaigrette

  • 1 clove garlic, slightly crushed
  • 1 lemon, juiced
  • 3 tbsp dijon mustard
  • 40ml apple cider vinegar
  • 120ml olive oil
  • 2 tsp honey
  • Sea salt & Pepper


  1. Add the pancetta to a medium / hot frying pan and cook until the fat renders and the pancetta is crispy. Place the pancetta on paper towel before setting to one side.
  2. Trim & peel the sprouts.
  3. In the Easy Prep Pro, set up the fine slicing disc in the large work bowl and process the sprouts on ‘HIGH’.
  4. Set up the small work bowl with the small chopping / mixing blade.
  5. Add all the vinaigrette ingredients to the small work bowl. Secure the lid and process on ‘HIGH’ until a thick emulsion forms. Season with sea salt and freshly ground black pepper. Run the machine using the ‘PULSE’ button until thoroughly mixed. Pour the vinaigrette into a suitable jug for serving.
  6. Place the sprouts into a serving dish and drizzle over a generous serving of the vinaigrette. Combine well and scatter over the crispy pancetta.

Tip: Any remaining vinaigrette can be stored in an airtight container in the fridge for up to 5 days.

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