Shaved Brussels Sprouts with Pancetta

Shaved Brussels Sprouts with Pancetta Recipe
Ray Kachatorian
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.


Makes 8 to 10 servings

Recipe from


Nutritional 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


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


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.

Note: Nutritional analysis is per serving.

Molly Watson,

Ambjorn Lindskog,

Bistro Elan, Palo Alto, CA,


December 2006
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