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.
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.
Remove guanciale from pan and set aside for later.
Turn heat down to medium and add garlic. Sauté until fragrant and golden, about 1-2 minutes.
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.
Add back the guanciale. Mix and serve!