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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.

Molly Watson; Ambjorn Lindskog
Ambjorn Lindskog
This Story Originally Appeared On sunset.com

Gallery

Ray Kachatorian

Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Bistro Elan, Palo Alto, CA

Nutrition Facts

168 calories; calories from fat 70%; protein 6.6g; fat 13g; saturated fat 5.6g; carbohydrates 9g; fiber 5.3g; sodium 299mg; cholesterol 14mg.
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