Crispy, salty pancetta is the perfect foil for fresh Brussels sprouts. The secret to this recipe is how I prepare the raw sprouts. Instead of slicing them in quarters or halves, I shred them! Use a chef’s knife to make thin shreds or process through a food processor fitted with the shredding attachment.
Yield: Makes 4 servings
Mary’s Holiday Brussels Sprouts
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Two words of caution on this recipe: One, make sure you don’t overcook the brussels sprouts. The shreds can cook quickly. You want them to still have a slight crunch, or they can become bitter and limp. And two, this dish is highly addictive! You may want to double the recipe as those delicately shredded sprouts are going to disappear like magic.
Ingredients
- 1 pound brussels sprouts
- Four ¼-inch thick slices of pancetta, diced
- 2 tablespoons unsalted butter
- 2 shallots, peeled and diced
- 2 garlic cloves, minced
- ¼ cup white wine
- 2 teaspoons whole grain mustard
- 1 tablespoon fresh lemon juice
- Kosher salt and pepper to taste
Instructions
- Clean the brussels sprouts by placing them in a colander and rinsing under cold water. Remove any limp and discolored out leaves. Using a paring knife, remove the bottom from the brussels sprouts and cut in half lengthwise. Using a chef’s knife, thinly slice the brussels sprouts into a ⅛-inch-thick shred. Alternately, process the sprouts through a food processor using the shredding attachment.
- In a large skillet over medium-low heat, sauté the pancetta. Cook until crispy, stirring often, about 8 to 10 minutes. Remove from the pan and drain on a paper towel lined plate. Add the unsalted butter to the pan used for the pancetta, keeping any leftover pancetta fat in the pan. Heat on medium-low heat until the butter is melted. Add the shallots and garlic. Sauté for 2 minutes until shallots are translucent. Add the shredded brussels sprouts and stir gently to combine. Cook on medium-low heat until softened, about 3 to 5 minutes.
- Deglaze the pan with the white wine. Stir to scrape up any bits that are stuck to the bottom of the pan. Stir in the mustard and cook for 2 to 3 more minutes. Do not overcook or the brussels sprouts will become limp and bitter. Add the lemon juice and cooked pancetta. Season to taste with salt and pepper.
