Shaved Brussels Sprouts with Pancetta

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.

Yield: Makes 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 70%
  • Protein: 6.6g
  • Fat: 13g
  • Saturated fat: 5.6g
  • Carbohydrate: 9g
  • Fiber: 5.3g
  • Sodium: 299mg
  • Cholesterol: 14mg

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

Preparation

  1. 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. 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.
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