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Shredded Brussels Sprouts with Pancetta

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No pancetta? No worries. You can swap in some bacon and still get the salty bite of pork this side dish needs.

Source: Everyday Food, November 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

A food processor shreds sprouts fast, but a sharp knife does the job, too.

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Reviews

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How would you rate this recipe?
155
  • MS10593083
    15 JUN, 2013
    Shredding the brussels sprouts is a much better way to prepare them than leaving them whole....seems to make the flavour milder. I didn't feel there was any need for olive oil, but added some chicken broth to deglaze, and sauteed some diced onion and 2 minced cloves of garlic before adding the brussels sprouts. I skipped the rosemary....not a favourite.
    Reply
  • MM Hildebrand
    23 AUG, 2012
    This dish definitely has a permanent spot on the Thanksgiving menu! I've made it several times since. The pancetta version is best, but bacon definitely works in a pinch.
    Reply

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