Shaved Brussels Sprouts with Pancetta

  • mslindann Posted: 07/22/09
    Worthy of a Special Occasion

    OK, I don't think I would make again. Missing something.

  • AnnJDiaz Posted: 11/23/10
    Worthy of a Special Occasion

    My family loves this recipe! It's a special request every year for Thanksgiving. Eliminate most of the prep time by using the shredding disk on your food processor to thinly slice the sprouts. Make sure to cut off the tough stems first. Also, a splash of chicken stock adds extra flavor.

  • matthews51603 Posted: 02/07/11
    Worthy of a Special Occasion

    Excellent. I followed the advice below and used the slicer blade on my food processor and it was ready in about 15 minutes. I will certainly make this again. I halved the recipe and used only 3 oz. of pancetta - as that is what came in a package at the grocery store already chopped. Extra pepper helps with flavor as well.

  • mbarta3 Posted: 01/26/12
    Worthy of a Special Occasion

    By far the best Brussel Sprouts recipe I've made. The texture is interesting and the flavor is great! My family, who are usually not Sprout eaters, loved this one. I used pancetta the first time, but I now use 2 strips of bacon instead. Cheaper and I usually have it on hand anyway. I also toss in a couple of tablespoons of lemon juice and white wine to amp up the flavor.

  • Gabbyct Posted: 12/19/12
    Worthy of a Special Occasion

    I really like this - I wouldn't say excellent but I would cook it more often than just for a special occasion. I used the 2mm blade on my food processor which made it quick. I also added shallots, minced garlic and then some cooked red potato chunks with the pancetta first, added the sprouts and then seasoned with salt and malt vinegar on my plate... Delicious!

advertisement

More From Sunset