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Shaved Brussels Sprouts with Pancetta

Ray Kachatorian
Yield Makes 8 to 10 servings
Slice the brussels sprouts very thinly to make them extra-tender. Pancetta is a classic pairing. Prep and Cook Time: 45 minutes. Notes: A mandoline works well for "shaving" the brussels sprouts. Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.

Ingredients

  • 2 pounds brussels sprouts
  • 1 tablespoon vegetable oil
  • 8 ounces pancetta, cut crosswise into 1/4-in.-wide strips
  • Salt and freshly ground black pepper

Nutrition Information

  • calories 168
  • caloriesfromfat 70 %
  • protein 6.6 g
  • fat 13 g
  • satfat 5.6 g
  • carbohydrate 9 g
  • fiber 5.3 g
  • sodium 299 mg
  • cholesterol 14 mg

How to Make It

  1. Using a sharp knife or mandoline (see Notes), thinly slice brussels sprouts crosswise, discarding root ends. (The resulting "shaved" sprouts should resemble confetti.)

  2. Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt and pepper to taste. Serve hot.

  3. Note: Nutritional analysis is per serving.