Shredded Brussels Sprouts with Pancetta

Name: Shredded Brussels Sprouts with Pancetta
Prep time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1/2 pound thinly sliced pancetta, diced small; Extra-virgin olive oil, if needed; 1 3/4 pounds brussels sprouts, trimmed and shredded (10 cups); 1 tablespoon chopped fresh rosemary leaves; 3 tablespoons fresh lemon juice (from 1 lemon); Coarse salt and ground pepper

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

45 mins 25 mins 8

Total Time Prep Servings

Ingredients

1/2 pound thinly sliced pancetta, diced small
Extra-virgin olive oil, if needed
1 3/4 pounds brussels sprouts, trimmed and shredded (10 cups)
1 tablespoon chopped fresh rosemary leaves
3 tablespoons fresh lemon juice (from 1 lemon)
Coarse salt and ground pepper

Directions

1. In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1/4 cup drippings (if necessary, add enough oil to measure 1/4 cup). Add brussels sprouts and cook, stirring occasionally, until crisp-tender, 10 minutes. Stir in rosemary and cook until fragrant, about 2 minutes. Stir in pancetta. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm or at room temperature.

Cook's Notes

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

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Reviews

156

How would you rate this recipe?

156

leefam3564099

17 NOV, 2017

This is a Thanksgiving favorite!
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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.
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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.
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