Prep Time: 10 Minutes
Cook Time: 30-45 Minutes


Approx. Total/Net Carbs for Entire Dish: 
90 g / 55 g


  • 2 lb brussels sprouts, shredded

  • 2 oz guanciale, diced

  • 4 small garlic cloves, minced

  • Avocado oil for sauteeing

  • Salt and pepper to taste

Tips & Substitutions

  • To get a shredded texture to your brussels sprouts you don't have to actually use a grater, just slice them thinly and they will fall apart as you go, giving them a shredded texture.

  • If you’re cooking a protein to go with this dish, you can always cook the protein in the remaining pork fat. Put your brussels on a plate in the warming drawer of your oven meantime so they stay hot.


  • Guanciale: Bacon or pancetta

    • Guanciale comes from the pig's jowl and can often be hard to find.

    • Bacon comes from the back, side, or belly of the pig and is often cured and smoked.

    • Pancetta comes from the belly of the pig (similar to bacon) but the curing process is different leading to a different taste.


  1. In a skillet over medium-high heat, add a small amount avocado oil (like bacon the guanciale will release some fat of its own) and sauté guanciale until golden, about 5 minutes.

  2. Remove guanciale from pan and set aside for later.

  3. Turn heat down to medium and add garlic. Sauté until fragrant and golden, about 1-2 minutes.

  4. Turn heat back up to medium high and add brussels sprouts, salt, and pepper. Sauté until brussels sprouts are tender, but still a little crisp (we always prefer our veggies have a little snap to them when we bite into them but if you don't like that just cook a bit longer). Remember to move the brussels around occasionally to prevent burning and make sure everything has a chance to cook.

  5. Add back the guanciale. Mix and serve!